I'd easily put it right up there with the best. I usually try and foil/cooler mine for at least a couple of hours. This levels the playing field a bit. I'm a big fan of bark, so I was sceptical while I waited on the first one to come out.
This is EASILY the best smoker for my type of smoking. As someone said in a previous thread, I had my fun mastering the art of tending a fire for years. I have that sense of accomplishment knowing I can mind a pit for 20 hours if needed. Another bonus is that my wife has really bought into this method. She's always been a fan of BBQ but hated the mess I made with old pits. Always fiddling, spilling the water pan, lots of ash to dispose, big ugly pit on the patio, overly smokey smell from tending the fire, etc. My BBQ budget is slowly increasing each month.
To me the results of using a wood fired pit just aren't worth the effort when comparing the products. I don't eat the skin on chicken so I'm not worried about crispy, which is just about the only thing I can see that this little dream machine can't do.
The only other thing I do miss is basting a bit during the process. I am afraid of opening that door because I've been producing good results with leaving it closed the whole time. I used to baste with a bit of apple juice periodically throughout the cook. The moisture of the CS environment greatly reduces the need for this but my last few cooks could have slighltly benefited from a good baste.
Also, I was a fan of "peeking" in general. I just couldn't wait 20 hours to see how my meal was doing. Maybe I could just find a way to install a wireless webcam.
Two of my friends are already shopping for their CS and I'm already looking to get the larger one.