I have owned and used the heck out of a master built digital smokehouse (all black, no dumb window).
For the backyard cook, it's pretty great. Easy to get steady and consistent cooks for as long as you want, food tastes good, wood and smoke control is up to you, separate from cooking so you can control flavor easily...
BUT, I will admit that there are downsides. Flavor is not as good overall, as charcoal or wood. It's really good but not the best. And you will barely ever see anything do more than resemble a smoke ring with consistency, if that matters to you.
I use mine mostly for long cooks; brisket and shoulder, etc. leaving my charcoal for ribs, chicken, fatties, etc.
I wouldn't get rid of mine though. There's plenty of uses - they're great for cold(ish) smoking fish and cheese as well.
Cat Daddy's BBQ : 22.5 WSM / PBC / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold