I have a Superior SS2 and I love it. I'll be using it this year to cook comps. I looked strongly at Stumps and Superior before making my decision. I went with Superior because:
1. Stump has been unpredictable w/re. to build time lately.
2. I got a faster and more informative initial response from Joby (Superior) vs. Stump.
3. Superior has a superior grease trap design to Stumps prince and baby.
4. I like the rear firebox on Superior I can bring my prep tables close up to the sides.
5. The dolly system on the Superior is really nice and makes it easy to move.
6. 3" spacing sux. I like to pull my trays out without my meat grabbing the upper trays.
7. Paint change up-charge on the Stumps was $200 - it was $50 for Superior.
8. Superior was more competitively priced than Stumps.
W.re. to recovery time, I'm not sure either unit has an advantage. I use a guru and heavy 1/8" waterpan and it doesn't take more than 2-5 mins to get back up to cooking temp after I shut the door.
If you plan to cook a lot of ribs buy the biggest unit you can afford - they take up a lot of space in either unit with/without a rib rack.
You can't go wrong with either unit - it's a matter of preference and how you weight the adv/dis-adv of both products. For me it was Superior but you're priorities may be different.
Let me know what other questions you have, I'd be happy to help.