Smokin-it now has a 4 smoker line up. Judging from their site, they have gotten quite popular. Their largest smoker comes with an Auber PID as standard equipment. And they are working on integrating a PID into their smokers. Curious if anyone has experience with this line of electric smokers and what they think about them. Also how they compare with other electrics and the more traditional stick burners.

Meat will only absorb smoke until it reaches 140 degrees. After that, adding more chips is futile. One tip I've heard is to wrap chips tightly in aluminum foil and poke a few very small holes in the packet. Not sure how big a packet you should make - you'll need to experiment there (I smoke exclusively with charcoal and hardwood chunks, so haven't tried the packet myself). Your goal should not be to produce big billows of white smoke - what you really want are thin wisps of blue, almost transparent smoke. Too much heavy white (or especially gray) smoke can make the food bitter.

Continuity between what ground and neutrals? Tripping with a load almost certainly indicates the protected side neutral or hot is touch that of another circuit (or at least part of the 'before the gfi' circuit). Neutral to ground faults usually trip immediately without load.

Not sure what the OP meant by "only uses a few of woods to smoke the cook," but for very small quantities of smoked food, you can use tea-bags or sawdust/chips, a coil-burner-hot-plate (for using it outside), and one of these Cameron stove top units. If you already have a hot plate, the Cameron smoker will set you back about $50 at the likes of BB&B. Never seen the Little Chief models, so I can't comment on them beyond noting that Amazon has them on sale now for less than $100. Might be a good deal. For larger capacities, the cheapskate old timers around here used to DIY smokers by combining a coil burner hot plate, a cast iron skillet (to hold the woodshavings/sawdust for smoke), and a corded probe thermometer in one of those old steel fridges from the 50's that had steel racks. They fabricated (punched) venting through the top. of the fridge and used bricks over the holes to regulate the smoke outflow. Those old steel fridges seem to be very hard to find these days, though, and may be much larger and more cumbersome that what the OP is looking for. So, for capacities larger than the Cameron thing but in a more manageable size, I can second KatieC's recommendation of a Masterbuilt Electric model. One of my old-timer friends bought Masterbuilt's "30-inch Analog Electric" model few years ago when he could no longer find a decommissioned steel fridge. Apparently, Home Depot has them priced currently at $145. (A link is here but there are plenty of other places that seem to carry them these days, though some charge a lot more.) My friend has been well pleased with his purchase which he uses mainly for smoking fish and small-batches of sausages. His daughter has used it to make beer-butt/vertically roasted chicken, too. Seems to take a while to reach proper heat but also seemed to be well enough insulated to work here even on days when the winter temps were not much above 0° F. What I would recommend against is one of the less expensive Masterbuilt "Electric Bullet Smoker" models. Home Depot seems to be selling new ones for about $80 these days, but my friend found one at a thrift store for $5 and decided to try it out. Our conclusions on that model: did not seem to work very well even on warm days; the usable capacity was smaller that my friend wanted; the heat levels shown on the external thermometer's face were way off; the unit very quickly lost a lot of heat and smoke whenever opened to check anything; and the unit seemed somewhat unstable in breezy conditions. Another, younger friend found one of these Masterbuilt "Portable Electric" picnic-table-top models at a yard sale. He has been happily smoking one or two fillets of salmon and steelhead with it. It does not do cold-smoking like my Bradley but not everybody cares about cold smoking and the results for his small batches of hot-smoked salmonids are good. Of course, for the really seriously frugal and/or chronic old farts, there is always Alton Brown's improvised (jury-rigged?) ceramic-flower-pot kludge of which there are youtube videos such as this one. If memory serves, AB had an even cheaper version which used tinfoil, a cardboard box, and a table-top fan. and a hot plate and skillet. Worth searching out just for the entertainment value, if nothing else.