I really don’t think it makes a difference. I have a furnace oil tank that I use to smoke my sausage because it holds 40 rings at a time. It’s wood fired. Don’t think its the smoker as much as it’s the smokee the person running the smoker. It’s all a learning curve. I keep a log book on every time I smoke temperatures recipes rubs, mistakes etc. Once you have the smoker figured out no prob. Just like anything else.
