Dogfish,

I bought my four rack Bradley from cabela's a couple years ago and love it.I can smoke from 100 degree's to 300 degree's and the pucks feed automatically so your not having to open the door letting out the heat and smoke all the time to change chips/puck's.It will take some getting used to @ first but it's money after you get it dialed in as far as timing and temp's.I have done lotsa smoked pork shoulder roast for pulled pork sammy's and also smoked chickens that turned out awesome for dinners.Done plenty of smoked salmon and jerky also.I even bought four extra meat racks and have inverted them to turn my smoker into a 8 rack when needed.I have learned that doing smaller batches of fish turn out better then larger batches.Go get yourself one you want look back.Good luck,
SZ