Has anyone used a Propane smoker?

My second use of the smoker was going to be beef brisket... except the 'supply channel' has been disrupted by the virus, so I had to use chuck roast instead... since it does not have a layer of fat to melt down and keep the top moist I put strips of thick sliced bacon on the top... the one on the right is darker because it was marinated in apple cider vinegar (a test for my wife and a recipe she found)

Result after 3 hours at 225 degrees F - the marinated piece was more tender, as well as having a 'slightly' vinegar taste... enough to be noticed (wife really likes the taste) not so much as to be offensive... so all future beef will be marinated to help with tenderizing

Recipe for pork says 1 to 1.25 hours per pound @225 so I was planning on 10 hours for 9 pounds

Wife said she was ready after 9 hours, so I brought it inside on a cookie pan... the thinner part on the right (about 3 inches cut off the end) was done... the rest had to go back in for another 2 hours

The next time I do pork I will get a boneless roast and cut it in half to cook the 2 pieces quicker

Smoker arrived, some assembly required (attach base/legs to body)
Tomorrow will be first use... 1/2 & 1/2 Apple & Hickory chips
9 pound pork shoulder will take 10 hours at 225 degrees
3 part rub all over, heavy on top of the fat layer
Equal parts...
-Grill Mates Montreal Steak
-Grill Mates Barbecue powder
-McCormick Garlic powder