I spent years smoking salmon, steelhead and albacore (my wife's favorite) on Big Chiefs and Little Chiefs before I got the Bradley. I had a little trouble with temp control with the Bradley (dry results) until I swapped out the Digital (kept as a spare) for the Original manual smoke generator and an Auber PID controller. The Auber lets you stage through 6 specific times and temps with precise control, which is critical for smoked fish, jerky and sausage. Great results. Is it a bit of overkill for what I mostly do on the Bradley (pork butts, brisket, whole chickens, etc.)? Of course it is, but I'm a guy and guys do things like that. Since you do circumvent the local butcher now and then in providing meat for your table and occasionally do jerky and sausage, you might think about an Auber or another temp controller.
By the way, Wallowa Lake and the Blue Mountains are among the most magical places anywhere.
I lived in Portland for 4 years in the late 70's. Great place and time in my life. Dirt biking was a winter sport. I did the High Desert 100 in Bend in the late 70's (one guy, maybe two, died in the first half-mile). I have drifted the Rogue three times and still go to Cannon Beach every chance I get. Oregon has a special place in my heart.