Sweet!! I had a Masterbuilt for a long time, always turned out good meat. I upgraded to a Primo ceramic smoker last year, which I like because I can grill or smoke on.
During the fall I smoke almost every weekend, usually an excuse to smoke cigars and have a beer throughout the day.
One thing I have really gotten into is reverse searing steaks. You would need a seperate grill or pan to be hot, but you smoke a ribeye or filet for a bit then finish on a rocket hot grill to crisp up the outside. Gives you that nice medium rare throughout the whole steak instead of done on the edge and rare in the middle.
I don't always pull my pork butts for the oven but I have and Brad is right, there is not much gained after that first few hours mostly. I will keep basting and keep her on unless I need to leave for a while, but never had any complaints either way.
Google sweet tea brine, put some whole smoker chickens in, and let those babies go. People always want those when I'm firing mine up.
I always like to maximize my smoking time, so if running a pork butt, I may put some chicken on or something for the next meal or week ahead. Love smoking salmon and picking on that all week. Even throw something complementary in. I really like smoking apples when I do pork chops, throw some nuts on a foil pan, or even smoke salt to use on steaks later.
Just some thoughts that crossed my mind.