I have one. The propane last for a pretty good while, I can get about 4 smoke cookings done.
Your main problem will be heat control vs cook time. Lower heat longer cooking.
Briskets seem to give me the most fits. But the way I cook brisket is to smoke for the first 10 hours and finsh cooking in the oven at a higher temp for about 2 hours. Your meat will only absorb the smoke flavor in the first hour or so.
When cooking, stack your meat with the main meat on the bottom rack. Say you are going to cook brisket/turkey, ham, ribs and sausage. Put the brisket/turkey on the lowest rack, ham next then ribs and sausage. The drippings season the lower racks. Put wine or beer in the bowl and drink what is not put in while the smoker is going.
Also experiment with different types of wood. I like hickory and mesquite for my meats.
Once you start smoking your meats your bank account will go down and your waste line will expand.
Some of the smokers can hold a lot of meat, mine will do around 50 lbs. Cook for the whole week.
good eats.