OK, I've had my smoker for about 8 years. There's a place in northern New Jersey called Chef Central which carries the smokers and the chips, and has occasional demos of them. Their shipping fees (http://www.chefcentral.com)
are kind of high if you are only ordering like one bucket of chips, but if you order a bunch of them, the price becomes pretty reasonable.
A few things:
1) Forget about their "two tablespoons of chips". I typically use 3-4.
2) HEAVY DUTY aluminum foil. Around the drip tray, and around the top when putting oversized items into the smoker. I had a near-disaster using regular aluminum foil; it ended up fusing to the drip tray, and I had to scrub hard with copper wool to get it off.
3) There WILL be smoke smell, but, in a small apartment, it's kind of like having just had a fire in a fireplace.
4) The results are not as good as those in a full-fledged smoker, but superior to those in a covered barbecue with a smoke pot.
5) You can't make lox or cold cuts in it.
6) I just did a 3.5 pound boneless leg of lamb in it a week or two ago. Marinated for about 3 hours (olive oil, red wine, rosemary, garlic) Two tablespoons apple, one of mesquite. 2 hours, 165 degrees (internal), perfectly medium, nice smoky taste.
7) In spite of what your wives say, IT IS AN OVEN. You do not need to make it sparkling clean every time you use it; just the grill and the top of the drip tray, and get rid of all the grease.
8) MAKE SURE YOU GET A NEW MODEL. The drip tray in the old model is a BITCH to lift up without spilling out all the grease; the new model has grip rings on the drip tray and a couple of other low-tech but very nice improvements.