Hmmm, guess it's a good thing that I gave up reading anything political on this site.  I like you all much better whan I don't know your politics.

Based on the mumber of comments on one thread in Back to Civ, I'd judge you already have some pretty good recipes for smoking a fellow canoeist.

I don't have a traditional smoker anymore like yours but I do have a Big Green Egg and let me tell ya, I am never going back.  The Egg is so much more versatile! It's a smoker, it's a grill, it's both at once if you want it to be.  They are pricey, but worth it IMHO.  Costco sells a knock-off that's quite a bit cheaper and just as good.

Anyhoo, back to your question.  Smoking many meats is mostly about maintaining proper temps, using the right rub and the right wood. 

Dizzy Pig makes some good rubs,   (You need to Login or Register and choosing the right one for you is mostly a matter of personal preference.  If you want to find something at the grocery store, McCormick has some decent rubs in their Grill Mates line.  Or you can make your own if you have a good recipe (or a desire to experiment) but I think it's best to try the commercial varieties best to learn how your preferences run.

Wood is also a matter of personal preference.  I like Mesquite or Hickory for beef, Pecan for poultry or seafood, and Apple or Cherry for pork.  The important thing is not to over-smoke thinner cuts of meat as well as any poultry or seafood.  They can get overwhelmed by the smoke if you use too much wood.  Your smoker will maintain the proper temp whether or not the wood has been consumed, so go a little light at first.

Lastly, and most importantly (at least for large cuts of meat), temperature.  Low and slow gives you the best results, hands down.  A pork butt is an all-day affair even if you go fast.  If you really want it to fall apart on it's own, you may even need to start the night before.

Best tip though, for pork butts, brisket, or the like is to pull them at least an hour before you plan to serve them and wrap them in foil, then in a couple of thick towels, and put them in an empty cooler.  This really evens out the flavor and improves the tenderness of the final product.