I own a SM066 electric and can't speak to pellet models (although based on comments here, I am starting to covet one). My electric SM066 produces seriously good BBQ, according to my tastes. I am retired and not all that interested in purchasing and storing large quantities of pellets, or in the cleaning and maintenance a pellet smoker seems to need. I keep a few boxes of chunks of assorted wood types, using around 2 - 3 oz ( a couple of small chunks) per cook. I clean the cooking grid(s) after every cook (my obsession), wipe down the interior of the smoker to remove heavy grease deposits, re-install foil on the wood box cover and bottom, and I'm good to go again. I set the smoker temp and either the time, or the meat temp (with the included probe), and walk away for nearly the entire cooking time before I need to check doneness. I can't imagine a more worry-free and effort-free smoking experience. I've done brisket, pork ribs, beef ribs (both back ribs and whole racks of short ribs), pork butt roast, turkey legs, chicken wings, lots and lots of salmon, and the occasional corned beef flat to make pastrami. All have been fantastic, although there is a learning curve, as with most things.
The drawbacks I have seem is the smoker is so tightly closed that smoking sausage links or jerky is a bit of a trick, since they need some dryness during the smoke. Also, a large load of meat will need some rotating and rearranging during the cook to get everything done at once.
Again on the plus side, my smoker lives in an unheated garage (freezes during the winter) and I've pulled it out at below-freezing temperatures and it starts right up and heats up like it doesn't know it's not summer. 30 minutes and it is to temp with lots of smoke being produced.
If it sounds like I love this smoker, I do. Anyway, I hope this helps your decision making process.