Like a lot of others here, I have a Bradley digital to which, because of the wild inaccuracy of the internal thermometer, I've added an Auber PID. I also use my Auber for sous vide cooking in a rice cooker. Actually, I have a newer version PID which I "used" to use for sous vide. That is, before my mother-in-law bought me a Sous Vide Supreme. True, the Bradley doesn't do chicken skin any favors, so I normally grill chicken on my gas grill, throwing in some apple or hickory chips for smoke if I want it. The Bradley is a phenomenal smoker that can produce many types of kick-butt smoked food. I especially like to cold smoke salmon in the winter. I do miss the smoke ring that can't be produced in an electric smoker. A few months ago, I met my first ceramic kamado smoker and I fell in love. Still, I couldn't justify in my mind buying a second smoker, when I already have an excellent Bradley. But, then I reconsidered. There are things the Bradley can do that a kamado smoker can't. And, there are things a kamado can do that a Bradley can't. So, after some quick but exhaustive research I settled on a large Grill Dome kamado smoker. It should arrive in a day or two. My wife and I are hosting our end of year Rotary president's kickout party and we're smoking spare ribs and grilling chicken. We need a dozen racks of ribs, so I'll end up using both smokers and some rib racks to fit them all in at once. It'll be interesting to see how the ribs compare between electric and charcoal smoking. I'll probably use apple and hickory in a 3 to 1 ratio. I've done ribs in the Bradley several times and they always come out lip-smackin' great. Best of smokin' to you rscearcy
