Ryan, my theory on that is that those cookers were not designed to draft in the same way as these cookers. Every single cooker, right down to the ventilation, will change how the smoke and heat works on the meat. Since this cooker uses a different orientation of meat, a different airflow design and different ventilation, the effect of that smoke will vary. I am sure there are folks who will not like the way this cooker produces meat as well.
If I had the money and space, I think one of these would be nice to add.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."