Preheat the smoker for 15 minuets. Load the meat onto the racks. Place the loaded racks into your smoker trying to keep the thicker chunks on the lowest shelf.
Fill the small round chip pan with any flavor wood chip and place the full pan inside the smoker, directly on the element. Generally one full pan of chips will produce smoke for about one hour. It should be refilled after several hours, or as often as you like.
Keep the smoker plugged in for the length of time you prefer, but a general guide is to keep thick chunks of food (1" or more), for 8 to 12 hours while chunks under 1" should be ready in 6 to 8 hours.
Bear in mind that your smoker is probably only going to reach an internal temp of about 160 degrees,, so it's a SMOKER, not a "BBQ"er... so don't expect it to tenderize anything by long/slow smoking... it's going to cook and add smokey flavor PERIOD.
Great for tender foods, fish (especially salmon *yumm*), chicken, sausages, etc. you get the drift. I'd stay away from ribs and pork butt and stuff like that 'cause I don't think you can get them tender no matter how long you smoke them.. not enough heat.... but I'd use a thermometer,, if the internal temp of your smoker gets up to 200 degrees F or so, you'd be okay doing ribs & butts and maybe brisket too (might take forever though) .. 'cause you will need to get your meat to an internal food temp of perhaps 185-195, and even perhaps 200 for some briskets... to tenderize them...
That totally exhausts my limited knowledge of those small electric smokers.. good luck