Call me a lazy-type smoker.
There are several people at work that have big pits that run charcoal and or wood. When I started getting into smoking meat was when I was given an MES for christmas many years ago. What I found was I was getting great flavor with less work than the guys at work with more traditional set ups. One thing about the MES was clean up was a bit of a mess, and the build-quality wasn't up to what I prefer. So about a year and a half ago I plunked down a chunk of my bonus on a Cookshack electric. I can't see myself using anything else now. The real selling point to me is the consistency and reliability. I can put a few briskets in it at 7pm one night, add a few chunks of hickory, apple or whatever I'm in the mood for, and know that it will do a perfect job on them by the next day without me babysitting, which is good as I've always got other things to do. I've even learned from this forum to add a lump of charcoal to the wood tray to get a smoke ring. Needless to say when we do our department BBQ lunchs, I'm always the one tasked with bringing brisket.
As a warning, the cookshack's aren't cheap, but all I need is two sheets of foil and all I have to clean are the grates after. I have the Amerique which is more than I usually need, but for those few times a year that I'm doing a ton of tuna, pastrami or brisket, I'm using all the capacity I have.
But all the questions above are real important. You need to know your needs and wants. You can get good meat out of all of em. Just what style do you want to use, and how much tending do you want.