We've had the 40" electric (digital) since Christmas and I've smoked a good bit of meat including ribs, butts, briskets, turkey breasts and venison back straps. Everything has come out great and aside from adding wood chips, there's nothing to do but set the temp and let 'er go. You can monitor the smoker temp and meat probe temp all from the remote, which os pretty darn handy when it's 30 degrees outside. Love it.