I've had my Smokin-It 3D since Labor Day. I have used it to smoke salmon on several occasions, briskets, ribs, pork shoulder, turkey and chicken legs. It's fun to use and I do look forward to my next smoke. But I bought the smoker for specific reasons to do bulk loads of smoking during the spring a summer months. So the verdict is out whether it meets my specific needs.
You do get a smoked flavor in your food. But make no mistake to those coming from smoking with a wood burner, do not expect the same results when cooking with electric. People who have written about this are absolutely correct, they are not the same. Not necessarily better or worse, just a different product than what I was used to on my wood burner.
Except for meats with a skin that you want crisp, the 3D competes well with wood burning. But I guess even then you are going to not necessarily get a crispy skin using a smoking method in general. If that constant temperature or being able to walk away while your meat smokes appeals to you, then electric smokers in general will be the way to go and I put Smokin-It 3D up against any electric smoker. But if you enjoy the process of actually cooking and do not want the techniques you have acquired, limited by putting it in and forgetting about it, I would recommend steering clear of electric smokers all together.