Great thread old sarge.
I have an electric Bradley OBS that I use for cheese, fish, sausage and cold smoking bacon. All temps under 180 degrees and I usually use an AMZNPS.
Mind you, I added the 900 watt element, circulation fan and Auber PID. It works like a champ.
I have no intention of cooking Butts, Brisket, Chicken or any other food like that. I have a PBC and (2) webers for that.
The only drawback I have with my OBS is the lack of amount of meat I can fit in there. I would love to do more than 10 lbs of SS, Keilbasa, Bologna, etc. at one time.
I would like something bigger (and insulated). I do like the smokin tex 1400 series. Or a Bradley six rack.