.....but NOT for the reasons one might expect!
I started my project yesterday evening.... mixed up
MWS's simple poultry brine from the recipe site, brined for around 3.5 hours.... removed, rinsed, paper towel dried then rubbed with EVOO and applied
Jim's award winning brisket and poultry rub, again from the recipe site.... worked it in under the skin on the breast, thighs and back. Popped it into a Ziploc bag and into the fridge to rest until today's smoke.
So... now the photos start:
The bird in it's bag ready to be impaled on my beer can chicken stand (which happens to be it's maiden voyage... brand spankin' new!)

Ready for smoke.... an hour or so of Alder planned. First time I've used Alder, quite excited to try it after reading
jeff_smoke's topic
But wait... WTF!!!

No heat from the main heating element (smoke gen. element is smokin' hot!!) In case the photo isn't clear enough... the temp is set to 320... the thermostat says 83!!!

Ok... I'm cool... NOT PANICKING!!! I've read the numerous threads on here about this very thing... simply check all connections, unplug & replug etc. and everything will magically be ok again. NOT!!!! Still no heat! But, I'm an IT geek by trade... or to put it more professionally, an IT Consultant in the legal industry. I figure like any good bit of digital technology it simply needs a proper reboot... how does one reboot a digital Bradley? Sh1t knows, but I figured unplugging it from the power should do it.... waited a few minutes, plugged it all back in.... still nothing.
Oh dear... panicking now. Got the electrical tester and screwdriver out. Juice to everything.... including the element. Took it apart to make sure the connections were sound, one was a tad bit loose, but tightening it didn't help. I'm grasping at straws by this point.

So... after one more very disheartened check of all connections, I've had to give up. I briefly contemplated doing a 1 hour cold smoke, then transferring to the oven, but I had already brought the bird to room temperature and I figured another hour in the "danger zone", especially with poultry, could very well end in tears. So, I've decided to cook it sans smoke in the house oven and we'll just have to see how it turns out...

Anyone got any bright ideas? It seems strange to me that I've got current flowing through the element itself (I have a simple induction type tester), but not heat being produced.
Anyway, I'll get onto Bradley's UK importer whom I bought it from and see what the warranty procedures are over here.... and I'll let you all know how a brined and rubbed chicken cooks up without any smoke at all!