I don't have a BBQ jooint, but, just about every morning I am talking with my buddy who does. We spoke often when he was starting up, he chose a Southern Pride for two reasons. First was the ease of regulation, he did not need the extensive scrubber and exhaust requirements for his 'oven' as it was not going to be putting out a lot of smoke. Second, it used very small amount of wood to get the cooking done, and he can take it out for catering, which an electric unit was going to be more problematic here in CA. He has since noted that he really appreciates the ability to set it and forget it, although he pays a pitmaster, so it is not like he ever did the cooking.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."