Hub, please give your thoughts on the ssv3 if you don't mind.
It is a bit early for me to say much about mine, but all directions are positive. I had the old 225 "out of controller" prior to the SS and the difference is pretty dramatic. I still get temp swings but they are small enough to be irrelevant. The flexibility and range of control is likely way beyond my needs. I use my NOS American Traeger Texas to cook ribs in competition in addition to home cooking and the SS is a big improvement.
One very minor problem was some minor contact with the fan on the auger motor. This was solved by clipping the blades since the fan serves no useful function, anyway.
Disclaimer: The inventor and maker of the controller is my cooking team partner, Billy Merrill. He installed it for me since I'm currently having an arthritis problem in my hands, but installation is straightforward and I would otherwise install it myself. The instructions that come with it are very clear and there's even a "quick start" section for the impatient. This controller is a good value proposition and I'd say that anyway, even if it didn't have a connection to the manufacturer. If you have a Traeger and don't have a Savannah Stoker, you need to get one.
Hub