I have been using the Bradley smoker for awhile now but not the Digital.
I can tell you this:
On the negative side;
It won't crisp up the skin on anything..It just doesn't have the heat.
It does take a little while to figure out how much to leave the top vent open in order to get the right amount of smoke.
Temps fall off real quick when you open the door.
Not a lot of room inside for bigger smoke sessions.
You have to add an extra biscuit to allow for the last biscuit not feeding to the burner other wise you smoke time will be short by twenty minutes.
On the positive side :
It is pretty easy to clean.
It does a good job flavour wise when you hot smoke.
It's pretty easy to smoke anything from Meat to Fish.
The temp sensor on the door of mine is accurate although I do use a Maverick temp sensor through the vent.
Self feeding smoke biscuits are great.
I have heard of people using that spray on non stick stuff on the inside walls for an even easier cleanup afterwards.
I have smoked pork shoulders, cornish hens, chickens,walleye, bass, trout, all came out real tasty.
You just have to finish it on the Q or in the oven to crisp it up.
Hope this helps
