Have a propane one I bought from basspro in Cal. a few yrs ago. Holding up well, use the heck out of it. Started because I refused to pay 50 bucks for a single ham off a pig that was selling for around 100 bucks at the time. (btw, you've forgotten how good ham is until you brine your own for a week and cold smoke them for 7 hrs with maple, drrooool)
A good rub and smoker ribs, homemade sausage, pepperoni, candied smoked salmon, jerky, the list goes on...
At the time the electric ones all used those little compressed pucks, which at least were Very expensive vs cheap chips, and at the time still had the woodworking business so oak and other hardwood shavings were free.
I suspect the electric ones would be simpler to keep a specific temp while the propane one you have to learn to set temp with weather conditions(outside temp, wind) by a combination of vents and flame level, but not a biggie.
Were ours to wear out I'd look at electric options but not hesitate to buy another propane. Make sure you get one that can hold a decent amount of meat, little one's would not be worth it. If you can't rack say 10 lbs of jerkey or a half dozen hams type size you likely won't use it much.
We commonly use it for supper (ribs or chicken), but mostly when we do a batch of something.
Hope that helps a little.
