I'm in Toronto and have a Bradley Digital Smoker. Still a bit of a noob as all I've done are pork loins, salmon, and chicken.
This Bradley is my third smoker, Started with their portable version and decided I needed something a bit larger and substantial, so bought a charcoal fired one which was a bit of a pain in the b*** to use. So, my son and i bought the Bradley and connected it to the old one, so now the Bradley acts as a Hot Smoker feeding Cold Smoke to the old chamber.
I've been hot smoking the pork loin but my next phase will be to cure the loins, then cold smoke and hang them for Lonzino.