I can't give a comparison, but I have had the Smoke-it #2 since before the digital controller was produced and have been totally satisfied with it. Racks are about 14 1/2 square. 12 lb briskets usually fit at an angle, larger briskets, 15 lb or so, I cut and smoke on two racks. All the racks seem to heat evenly. It is a heavy box. I ran across a stand to raise it about 15 inches and it makes it easier to work with..
Maintenance wise, I just change the bottom foil, the foil on the top of the smoke box, and give it a wipe down on the bottom. I put the racks in the dishwasher.
With it and this web site I have never had a bad smoke of any kind. My dial has been set to 225 since I got it. Put in a couple small wood chunks, put the meat in, plug it in, unplug it when my remote IT temp beeper goes off, its done. Stupid simple.
I came out of the instrumentation and control industry but I see no need for holding that precise of a smoking meat temperatures. Mine works just like your kitchen oven, the heater is on or off and yes the box temp swings up and down a little, to me it is no big deal.
It works well for me. Let us know what you decide.