My new SM20 does a good job; I'm pleased with my purchase.
I think the main shortcoming - not a huge one - is that, by nature, an electric smoker won't produce a lot of smoke - over time - because the element will really heat up bringing the oven up to temp. say, 225 - and will produce a nice steady little stream of smoke for about an hour... but then she'll turn off and just come on once in awhile to maintain that temp....so, after about an hour the wood just doesn't get hot enough to smolder steadily.
For me, thats not a big problem as I mainly hot smoke slabs of bacon to 150 and I prefer my briskets slightly smoked.
Anyone have similar short-smoke time issue with an electric?