Lots of options, electric, wood, pellet, etc out there.  Looking for something easy to use that I won't have to stand over the whole time. 

It would be for family use, primarily 3-4 people, and occasionally for up to 6 or 7.

Let me know your thoughts.   Thanks,

Darrel, is yours electric or LP?  I think I've seen both types on the Pit Boss.  Can they be used in a car port area, or do they need to be out away from under the roof somewhere?

 Well,,I've had several smokers including 2 small electrics but I never could get them to go to a higher temperature like I wanted. Then I was lucky to win a BIG Smoke Hollow one at a BBQ Cookoff here and that is what I been useing since. I did do some modifications to it  like adding a "distribution Plate" under the grate of the smoker and now it spreads the smoke pretty evenly all over the grate,,,,

 My son, who is a dedicated smoker Person and he has one of those Green Egg but man,,are they expensive but that thing has 2" thick refractory walls,,holds the heat forever,,,,but sure was expensive,,,,

I smoke brisket, top and bottom roasts then crank heat to 400 for steaks and burgers.

I prefer hickory or oak pellets but have used all type except mesquite, don't need that tang. Stick burners are great once you get the knack for heat control, pellet smokers really are the easy-bake ovens. If your meat doesn't have your desired smoke ring/bark on it, add a smoke tube(amazon). 

Hey!!bamamabamamaHUMbamamamaboomamamamammama I hear a bid over in the back,,wha'd you bid there fellar,,,Ok, folks,,we got a startin bid of $12.95 for this UM,,well used wd45,,no extra charge for the smoke,,,,,Do I hear any more bids,,,,Hey,,mamamamababammam,,,,,,

Thanks everyone for the input, as expected, everyone has their favorites, and I'm still torn on what route to go, between the cabinet or the pellet grill types.  Both seem to have advantages.  Guess I will keep looking and researching.

It would be easier if I had friends or neighbors with one that I could watch use them, and get samples from.

 Dang, Bob,,,I'll meet you and call to $16.33.....and I don't care if it smokes a little but it gotta have GOOD ta'ars,,,,,,

  I've never used the pellets for smoking and don't think you would get the TRUE smoke taste on your meat unless you use the Pure quill tree wood,,,,,The real secret to a succesful smoker is it's ability to be leak proof,,IN and OUT. That is what controls the temperature sustainability of any smoker. If you don't mind standing over your cook for hours,,then any kind of smoker will do the job for you. The Smoke Mountain I have does not let any combustion air into the firebox,,unless I let it do so by adjusting the air intake. Most good quality smokers also work this way. The thicker the metal,,the better the control of temperature. Let the smoking begin,,,,!!!