Glad you joined in on the fun!
I'm assuming you are already operating NSF certified food equipment and are in compliance with the 2009 Food Code?
Electric smokers are more easily operated, but seem more susceptable to electrical wiring termination corrosion problems, controller malfunctions, etc, and produce little to no "smoke ring" which is actually a reaction with burning fuels and necessarily a reaction from the smoke itself.
Gas smokers, unless thermocouple-controlled (similar to a hot water heater) need a bit more attention to assure the smoke chamber temp is reasonably stable. They are capable of producing a very prominent smoke ring.
The taste, moisture content and exterior coloring of the food in either case will be very similar in comparison when using water pans in vertical smokers (wet smoking).
If you're looking into commercial-grade smokers, the electric rigs should be more reliable than those built for portable/back-yard cooking. Commercial-grade gassers should be capable of much more fine-tune adjuctment of temps, and more consistent/stable temps than the back-yard rigs. If you had applied for and recieved approvals for variances specifying the processing of certain cured dried and smoked meats and/or sausages, then and electric smoker may give more ease of use for the drying/cold smoking stages.
It's been a log time since I've researched any of the manufacturer's or their products, but there were several gas and electric rigs in my sights a couple years ago...computer crash took care of my web page bookmarks, unfortunately.
FYI: I'm not a professional food handler...I've just been educating myself on the subject materials for a few months with the prospect of a semi-retirement in a Smoked/Bbq concessions business.
Eric
