I have a propane smoker and once it's dialed-in, I can leave it for hours to do its thing. A smoker is the only way to cook ribs or brisket. When I was in Huntsville a few years back on business, I made it a point to visit the Chuckwagon BBQ joint. I asked the proprietor which wood he used and he told me "mesquite, hickory and pecan." I load those chips up into my smoker and it's heaven. My opinions on pellet smokers are about the same as my opinions on electric starters on Harleys. If you can't do it the hard way, then...