I barrowed one of the gas models you referenced for tailgating this weekend. I think I will buy .... I mean barrow it more often. I got the temp settled at 225, filled the water pan and wood ship pan and then put in 8 lbs boston butt around mid night Fri night. The next morning around 6 am I refilled the water and wood chips and loaded two 5 lbs chickens. The smoker still holding steady at 225. Next, around 10 am I added more water and wood chips and a 2 lbs pork tenderloin rubbed with peppercorn. Still holding at 225. I love the consistant temp.
Around 2 pm I took out the butt. I was able to pull it apart with two plastic forks
, man! was that good! Next I cut the tenderloin. All I can say is try a peppercorn rub sometime!!!!!!! Wow, that was incredible. Then we busted into one of the chickens. Awsome! Crispy skin, tender moist meat (marinated in Italian Dressing). I turned off the gas and left one chicken in teh smoker. We ate on the meat I had pulled out until everyone went into the ball game. After the game I pulle dth esecond chicken out. I was still plenty warm and extremely good. You could almost eat bones and all it was so tender.
Although I love cooking with charcoal I would highly recomend the Brinkman gas smoker. It is very convenient, it holds a very consistent temp and the gas usage seems to be very efficient.
I took a pic of my meat
... I'm talking about my butt 
... the boston butt and chickens in the smoker 
I'll try to post it tomorrow, I wish we had smellavision so you could really enjoy it.
