I have smoked different cuts of meat over the years on different heat source types. For a wood smoker, my favorite is the type with the fire on the end of the smoker, so the heat is indirect. I use seasoned oak as I think hickory has a sharper taste. I will soak a couple of sticks or so in water overnight for the smoke. The most I have done at one time was 40# of ribs, brisket, and chickens. With indirect heat, you need to rotate the meat from the fireside to the other end about every half hour or it will get done faster and burn. I keep the temp 200-250 for half hour per pound of each cut of meat. The meat will usually not take more smoke after 2 hours and start to dry out, so I always wrap at that point. At the wrapping stage, I will often add wine or bourbon for steam and flavor, alcohol evaporates at 170*.
Since I moved to this location I don't have access to oak timber and have to buy it. So when my neighbor bought one of those Egg smokers [$1500], I bought his 2 yr old like new electric smoker. I am hooked on them now. You have add water-soaked smoke chips about every half hour or so. Other than that, plug it in set the temp, set the timer, put in the smoke chips and forget it.