They are two completely different beasts and they both cook differently. Just my point of view, I really don't notice the difference as long as we are smoking only, the loss of that charcoal taste with chicken and pork. I have to say even with some of the best beef smokes I have done with the electric I still find the flavor........ lacking. Beef ribs and beef brisket really .... They are delicious and tender and smokie but it just ain't the same. You'll never on your best day with an electric cooking a brisket, equal your best day on a firebreather.
BUT if you had both then you could do as you want. I got my first analog in the early 80's, I had my own first firebreather, in the late 60's. I mean nobody had seen or heard of an electric when I got my first one, it was funny. It was given to me and in the bottom around the heating element was partially burned charcoal. I guess they had thought the element to be a
charcoal starter...LOL
I cleaned it up and took interest, and after a few failures finially got where I could do a decent bird. I never had the room nor the inclination to try a brisket. Just lucky I guess. The remote probe will save a lot of meat while learning too!
I now use the electric much more than the firebreathers, I am sure sooner or later I will become disillusioned with the electrics sooner or later and go back but right now I am enjoying the ease of use. The ability to sleep thru a butt. The near exact constant temperatures.I have not had to heft an axe in a couple a years, not sure if thats good or bad...LOL I have the ability to try different woods not readily available where I live and thats fun too.
I suggest if you want to delve into the exciting world of the electron BBQ, you do. Its fun, its better to do stuff like sausages and more exacting smokes. Its great to go to sleep at night not thinking about the 4 AM wake up to kick the tires and light the fires, or the fire checks when you go to bed. No more catching the big bags of charcoal sales or looking all over on a Friday nite for some lump and having to explain its not a dam brickette to the stockboy. If you enjoy the early morning solitude, the coffee on the back porch, The outdoors scratch then pee on the tree, or even the gathering of man beasts to contemplate the rising of the early morning sun, its ok. But I have gotten where I enjoy my sleep these days. Point and click, plug and play.
I invested in a remote alarm temp probe 15/16 years ago, didn't ever use it till a couple a years ago when I got the MES. I would have laughed and called you a liar had you ever told me I would have used one of those things to cook smoked foods. Your panties have lace around 'em or what? LOL but it is a great tool and now I can still smoke without one but I just use it anyway.
Times change, mostly for the good if we can just acclaimate ourselves to it.
I like my electrics. I have always owned at least one for over 35 years although I more apprecaite them now. I hate electric stoves too! but once you get used to it, its a fair substitute for a gas range (why are they called a range I wonder?)..
They are cheap, jump in and get your feet wet. Make sure and get one large enough to suit your needs, Don't buy a small box and have to cut your ribs or briskets or turkeys to get them in. Get a good remote alarm temperature device. Do worry initially about an aux. smoke generator. Learn to master your unit first then get one. You'll be more savy to whats out there then too. Like I said I did 30 years with a totally enclosed, analog units, wearing out three of them. They make excellent smoked meats, you just have to figure out how.
Digitals are more expensive and more unpredictable IMHO. But I have two. When working they are great, and I have one for a back-up and firebreathers if that doesn't work...LOL
Take the plunge and join all the rest of us junkies on our quest to master that aroma on our meats. Its cheaper that booze or drugs and its legal!