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I suppose the electric ones will give you a lot more ease of use. But again, I'm not familiar with them. Maybe its the pyromaniac in me, I just love lighting fires.
As for my Weber, it is defiantely the top of the line when it comes to bullet style smokers. I'm guessing you have a Brinkman? At a glance they may look the same, but there are a couple of bells and whistles that make the Weber worth the extra money. It has 3 adjustable vents on the bottom and one on the top, this gives you the ability to find the "sweet spot" and the temperature will remain rock solid once you get there. It takes maybe 30-45 minutes to nail down the temperature, but it is VERY consistent after that. The only thing you have to attend to is flipping/mopping the meat (which you'd have to do anyway) and filling the water pan (which you can do when tending to the meat). I definately do not have to babysit it every hour. For an overnight cook, I'll only have to get up once to add water to the pan. It also has a raised charcoal grate that allows spent ash to fall away from the still burning coals. The only time I had to really monkey with the fire was when I was cooking 4 large butts at once (about 38 lbs total) and they were still not done after 16 hours, I had to goose the fire. The access door is larger than others, the cooking chambers are larger and the dome lid is taller. In short, lots of little things that make it MUCH easier to use than the cheaper bullet style smokers out there.
The place where I got most of my advise when I was a newbie was a place called The Virtual Weber Bullet. (google it) Although it is a site that specializes mostly in the use of the Weber Smokey Mountain, there are plenty of members that have all sorts of equipment. I'm sure someone on their forums has experience with the electrics that you are looking at. They are very friendly to new members.
Good luck and be sure to post what you learn.
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