Okay, will give quick smoker primer again, just for you Edina. Cookshack smoker: Electric, not a "draft" smoker so 95% of moisture stays in the box, only need 2-6 oz of wood for hours and hours, need to hit about 180 to start generating good smoke. My Sausage Maker smoker: Can get smoke as low as 130 degrees. Has a chimney with a flue and can dry off/dry out things on purpose. Close the flue and smoke will stay in. Bradley smoker: Smoke generated off to the side, so you can do cold smoking or hot smoking. Works on wood pellets and is not dissimilar to the Cook Shack products. Hope that helps. Sweet, thanks. Think I'll go with the Bradley. Definitely not a sausage maker. Yet. Any disadvantages to either? I guess I just wouldn't be able to do the 19 hour smokes you've done with the Bradley. Oh, and I live in a...very mixed hood. Would honestly need to lock up the smoker, so there's that. A latch could be screwed on the door easy enough.