Thanks for the advice. I got my Smokette at 3pm on Friday, and ran it from 5pm until 8pm THE NEXT DAY! Eight hour seasoning (with a disposable side of bacon), fifteen hours for the pulled pork, and four hours for baby back ribs. I took the advice and smoked two chickens in my Brinkman electric water smoker. All the food was FTC'd until it was ready to serve.
The pulled pork was the best I've ever had. I tried cooking it at 225, but after 12 hours, I bumped it up to 250-275. The ribs didn't come out as well as I'd hoped. I got fresh ribs from the butcher (no solution storage) seasoned them with the CS rib rub, and left them in the fridge for 4 hours (because the pulled pork took so long). I smoked the ribs 2 oz of hickory at 225 , and started spraying them with apple cider every 30 minutes after the first hour. I checked them for doneness at 3 hours, 3.5, and 4, then took them off. They were dry and little tough. Maybe I should have left the door closed and skipped the apple cider part. Oh well.
Regardless, that little Smokette is a workhorse. The only trouble I had with it was that the wood wouldn't smoke during the seasoning. So I CAREFULLY bent the heating elements upwards, and problem solved.