Electric smoker for a first time smoker all the way. Set the time, set the temperature and walk away. Soak the wood chips for a couple of hours and put them in at the beginning of your cook. After the first 2 hrs of smoke you're not adding any more smokiness to the meat anyways.
If you do want more smokiness, like in cheeses, use dry chips. But never use dry chips in any smoker for meat. Too pungent.
But electric is the way to go for first, maybe second time smoker. You want to step up from there get you a Backwoods Smoker. But they a little costly and are competition grade

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