Our every day smoker for catering is an FEC100.
Recently picked up a Meadowcreek PR60, and really like it too.
I got the Meadowcreek for larger jobs where the FEC could not cook all the meat. With the second tier rack, I can get almost 40 butts or 20 briskets on the Meadowcreek.
Take a little getting used to (remember I have been cooking on an FEC100 for the past year) but once I got the hang of it, it cooks great.
Mine loves to cook around 250-275 which is perfect for me!