Hi travisjamun,
Welcome to the forum.
The Bradleys’ do not use wood chips. All Bradley's have a bisquette system that automatically places one bisquette on the burner plate, at approximately 20-minute intervals. So for each hour of smoke, you load 3 bisquettes. Once the chute is loaded you do not have to attend to the smoke fuel source.
You just load the chute with how much smoke you want to apply to the meat, and it will automatically move the bisquettes to the bisquette burner, and eject the burnt bisquette that was on the burner. The digital Bradleys’ are limited to 9 hours and 40 minutes maximum smoke, before you need to reset and/or reload the bisquette time or add more bisquettes. The Original model you can load the full chute and let it run to it runs empty. Both these models, you need two "leader bisquettes" to move the first bisquette to the burner. So if you want one hour of smoke, you load 5 bisquettes. If you want to appley 4 hours of smoke you add 14 bisquettes. But the longest smoke time that you will need to smoke a brisket or pulled pork is 4 - 6 hours, and most only use 4 hours. For the P10, the maximum smoke time before you need to reset the timer or add more bisquettes, is 10 hours. No leader bisquettes are needed.
For accuracy, it depends on what accuracy you need. The Originals, can maintain steady temperature, but you may need to adjust the settings throughout the smoke/cook time. The digital model’s accuracy will fluctuate about +/- 10 degrees of your set temperature. This is fairly accurate for most smoking. If you want better accuracy, a lot of members have added a third-party temperature controller, such as an Auber PID. The Auber will control either model to within +/- 1 degree. Both these models you can convert to cold smokers, rather easily.
The P10 is the most accurate. I find it will hold my set temperature to +/- 2 degrees. Because of the higher wattage (with two 400w heating elements), it is best for barbequing, and/or low roasting meats. It has two bisquette burners that heat the cabinet way above cold smoking temperature, so it is not good for cold smoking. And I can barely keep the temperature low enough to stay within the hot smoking range; 100 - 180 degrees.
