^^ That's the original. I have the 4-rack digital version with automatic temp, time and smoker settings. I do like it for what it is. I smoke maybe a dozen times a year, so a $1000+ contraption really isn't worth it to me. The only thing that I complain about (as shown in previous posts in this thread) is that it doesn't get hot enough when food is in it. It will easily get up to 260-270 degrees while in the "warm up" phase, but once I open the door to put cool or room temperature food in it, it quickly drops to about 180 and takes about an hour to get to 210. No matter what setting I have it on or what I do with the vent, it won't get above 220 or so while food is in it. With all of the reading I've done, this is the number one complaint of Bradley owners. Bradley themselves have not provided a good solution for this and there is no option to "MacGuyver" the digital version to add another heating element. I've never done a REALLY long smoke/cook as in for a brisket to see if longer time allows it to get hotter. Nonetheless, I've perfected using my grill in conjunction with the smoker to turn out good results. I'll hold onto the Bradley until it doesn't work anymore and then consider a Traeger or a Big Green Egg.