Pros: good clean smoke and time control
Cons: a little slow on recovery,
Mine has more than paid for itself. As with any of these types of smokers, a guy has to know their limitations and advantages. None of them will perform great if the outside temp is cold or if packed solid with meat, and you open the door every few minutes. When I smoke in cold weather, I do the smoke and then transfer to the oven. No big deal. I have smoked 50 - 60 pork butts, many ribs, Canadian bacon, pastrami, turkeys, chickens, and fish. It is a low and slow smoker, not a high heat oven. I would buy another. The Bradley forum is a good place to see how others use it.