I am going to purchase a Weber Performer(someday) but in my research I came across the Bradley Digital Smoker. It certainly looks as if the smoker would make the process fairly automatic and not require the attention of a traditional charcoal smoker.
Has anyone any experience with said smoker?
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My brother had one and ended up not liking it too much. He said he felt like he didn't have enough options for the flavoring wood.

After me telling him about the Traeger Little Tex we use on our competition trailer for chicken, he recently got a Traeger 075 and loves it. You might want to consider one of those.
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I have a Cook Shack model, probably similar to the Little Tex above. Much better, IMO, than Bradley (I researched both when buying), you can even do cold smoking if need be, if you buy the "cold smoke plate" attachment.

One thing you will learn is that it doesn't take that much wood to smoke something in an electric smoker, actually very little, so that automatic feed attachment Bradley is using as its trump card is pretty much that, a useless thing that only forces you buy pucks from them on an on-going basis (great for their revenue model, though!).

I've seen Cook Shack used in restaurants. Similar models are also made by Smokin' Tex.
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My friend has one and loves it. Even if it sucked, he tell you it was fantastic. For ease of use, you can't beat it. Cold smoking is easier than on a wood one.

To me, BBQ is not about shortcuts and electricity. I am wood/charcoal all the way.
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I've had a Traeger for years and love it. They have a great product and their customer support is second to none. :-)


Chris.....
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I picked up a Brinkman electric at Homedepot because it was a cheap and easy way to play with smoking. I am currently looking at getting a mid-range wood/charcoal smoker but for ease of use and something to play with while getting started these are great IMO.
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I'm no stranger to smoking and believe a Performer will do double duty just fine however I was thinking that an electric could be set in the morning before work and by the time you get off work you could have smoked briskett for supper.
You wouldn't be able to do that with a charcoal smoker.
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I've got a Cook Shack electric that I love. It really is pretty simple to use and the results are great. I do feel like I'm cheating a bit using electricity, but it's so easy. I love that it doesn't get hot on the outside so I can use it around the kids in the family.

When I was in cooking school the only smokers in all the kitchens were Cook Shack. Made in the USA unlike some of the cheaper imitations.:-)
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I have a brinkman that I use regularly. Ive learned to not put as much water in it, but also I have hickory that ill cut into pieces and just throw on top of hte coils so it burns, which brings my heat up and also gives ALOT more smoke.
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As already mentioned, electric smokers have a great advantage over wood/charcoal, you set it and leave it, no need to check on temps, add wood, etc. Electrics keep the temp you set, for as long as you need. As for flavor, I bet there is no difference between electrics and wood/charcoal, its a perceived difference and nothing more, don't forget that all the commercial foods you buy in stores, such as smoked fish for example, are smoked in electric smokers.
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I have a Weber Smokey Mountain. It is charcoal but it is pretty easy to use. I have smoked pork butt on the thing for 12 hrs and one load of charcoal with the Minion Method. I have used it in the dead of winter.

I have done butts, brisket, chicken, turkey breasts and Salmon.

ABT's and Fatties are favorites.
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I have a WSM too. I don't think it's possible to get 12 hours with no charcoal adding even using the Minion method. I'll left the whole center chamber off to refill with the food and water in there than try to drop charcoal in through that small door.

Been using it without water in the pan and like the results. For long term smoking, I'll use the water pan.
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It can be done. Of course good conditions helps primarily keeping the wind off of it if possible. Switching to the larger Brinkman water pan is a plus. And when adding water make sure it is hot.

For me the best thing was learning to "trust" the darn thing. At first I played with it too much. Trying to ramp the temps up too fast, adjusting the vents back and forth. Taking the lid off and looking too much.

When I quit messing with it there was a big improvement.
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Won't an even larger water pan just drain the energy from the fire? I always put in hot water and if a long smoking, fill 1.5" from the top. Saves a lot of time and energy to heat it up. The intakes are very sensitive to adjustment. Once I get it up to smoking range, I choke the intake a 1/3 or so and just let it rock.
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