I've got an electric smoker also, and for me the chips work better than the chunks (apple, cherry, hickory). Ribs, Pork Shoulder, Brisket come out great. Low and slow is the way to go. I will do ribs for about 6 hours, brisket or pork shoulder for a minimum of 12 hours...
Brisket...
Pork shoulder, ready to be pulled...
...and Ribs...