I've had a Bradley since February of this year and I love it. I did not get the digital version, however, instead I got their 4-rack black smoker and bought a PID for it from AuberIns. There's a pretty active forum for the Bradley: http://forum.bradleysmoker.com/index.php
and prior to buying (actually, receiving as a birthday gift) I lurked there for about a month making up my mind, and decided that an aftermarket or DIY PID was a better solution than the digital smoker.
I use it about twice a month, and it's great. With the PID it's set it and forget it. I load it up with my seasoned meats, and then go about my business (load a pork butt at 2am, or some ribs around 8am and they're ready by dinner after a nice FTC (Foil-Towel-Cooler) rest.
I'm typically able to leave, run errand, play with the kids, and whatever else I want to while it's running - give the meat a spritz every 90 minutes - and get great results. Cleanup is a breeze (unless you're anal, a little bit of crud left in a smoker that operates at 225 is NOT gonna hurt you!).
The ribs I made last weekend were the best ribs I ever had in my life - period (and about the 6th batch I'd made on the Bradley, with each batch a little better than the last as I got my technique and timing down)
A little OT... I think the awesome quality of the meat I used on that last batch helped a bit, and wish I'd of bought about 20 racks. These were the most perfectly marbled baby backs I'd ever seen, heavy on the meat and small on the bones. I usually get spareribs, but these were on sale, and after seeig how beautiful they were in the package I could not resist. I bought 6 racks, smoked 4 (we had company) and froze 2.
Anyway, if you like a set-it-and-forget-it smoker, this is the way to go. One other thing to note of the Bradley and all electric smokers - your meat will have little or no smoke ring because the smoke ring is formed by compounds arising from the combustion of hydrocarbons in wood and/or fuel. There's not much of these compounds released when you're just smoldering small quantities of wood for smoke - not heat (heat comes from the electric element) - so you won't have a pretty pink/red smoke ring on your food, but your mouth won’t know the difference!