Great thread. My smoker set up is a 40" Masterbuilt propane smoker with an electric smoke generator attached. I used a 3" hole saw on the smoker and have a jerry-rigged aluminum vent that I use to attach the generator to the smoker. This way I can hot smoke without having to open the smoker to add more chips and I can also cold smoke (even in the summer, just put a large pan of ice in there). Last two things to run through there were bacon (cold-smoked) and pastrami (hot smoked). Have not done a brisket, ribs, or pork but since I made the conversion to the smoker but with summer here, that is a likely project. When the propane smoker rusts out (inevitable in this location) I will probably replace with electric simply for the better heat control. It will likely be Masterbuilt as the Masterbuilt electric smokers already have the vent for attaching the smoke generator. I smoke mostly with pecan, cherry, apple, and hickory but will add peach due to the discovery of how well it flavors pork ribs. Maple sounds intriguing too.