I just received my new model 50. It is currently out back going through a seasoning cycle. I have been smoking for many years on a charcoal/water smoker, but this is my 1st electric smoker.
On Christmas Eve I always have a big party where I smoke multiple different meats. I have read discussions here about the amount of wood to use for various meats. I plan to smoke a turkey breast, a beef roast, and a pork loin. I have probe thermos so I can get the correct doneness, but if I read this forum correctly, many say that the turkey needs far less smoke than the beef/pork. I have always done similar smoking on my charcoal unit without any problems. Has anyone here ever tried smoking multiple types of meat at the same time?