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No cons...  The price isn't that bad in comparison to others on the market.

Smoked salmon and ling on a regular basis.  I have about 100 hours into mine.

I use a Bradley Original smoker. I also sprung for an Auber Instruments PID to accurately control temps and cook times, and avoid wide temp swings. (Google it)

I am VERY happy with the purchase. So far I've smoked salmon, oysters, baby back ribs, and pulled pork (14 hour... melt in your mouth goodness). It has all been the best smoked food I've ever eaten.

I did a ton of reading and research before buying, and I'm confident I made the right choice.

From everything I've read, the combination of the original (non-digital) Bradley and the Auber PID is superior to the Bradley Digital.

With the Auber, temp varies less than 2 degrees from the set point. Without it, the temp swing is closer to 20 degrees (typical of any electric smoker, from what I've read).

Keeping the temp constant helps with lower temp smoking (like salmon) and I also read that it's vital for making sausage.

Do it...

Only other con I can think of with the bradley is that you have to use the pucks. If you don't have them, no smoking is gonna happen. I have a Bradley and a Masterbuilt digital electric. Bradley is my clear choice for low temp smoking and if I want to set and walk away. If I am going to be in the backyard for the next 2 hours, not much difference between the 2. Temp control is fairly similar.  MasterBuilt was much cheaper.

It is slightly annoying being tied to using proprietary pucks, but they're pretty cheap on Amazon. Just stock up on a few different types of wood and you'll be good to go. So far I've used alder for the salmon and oysters, and hickory for the pulled pork and ribs. Mmmmmm....