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I have the 44" and just did a brisket.  Turned out great.  I only need the one burner to keep the temps at 225.  I had both lit for a while but it got too hot and could not control it down to temp.  The thing I noticed is a lot of smoke and therefore heat escapes out the door/cabinet interface...

I am not new to smoke'n stuff.  I have had several smokers and burned thru most of them.  I still have a Bradley and like it.  But don't love it.  I just seasoned this one, (44") and have a brisket in the works.  Ran out smoke on the first bin, that was about 2 1/4 into a 3 hour smoke so I am...