First of all, thanks for all of the positive comments. As a bit of background, I'm a tech guy and if you see any charts/graphs, it's going to be coming from a third party application. In this case, it's the Thermoworks Smoke with the WIFI gateway.
Back to the Smokefire. I decided that I'd inspect the inside of the cooking chamber this morning and give it a closer look before setting it for 235 while I get ready and head to the grocery store. Overall, the interior was about how I expected. Cleanup in the Smokefire chamber is going to be a bit more work than on some of the competing smokers. However, because it's easy to disassemble without any big heavy drip pans or grates, it will likely pencil out to around the same amount of effort. The burn pot was very clean and I do like that design. I did notice some charred pellets at the end of the auger tube, but otherwise, nothing else to note. One negative is the amount of ash the covers the unit during operation. The last pic will show it, but it really blows some ash around.
I'll test the temp probe location today before I put my ribs on and will try to get the probe as close to the chamber probe as possible. I decided to wheel the Timberline 1300 over next to the Weber EX6 for a few comparison shots. In terms of weight, the EX6 is lacking. The Timberline 1300 is a beast and quite honestly, has far superior build quality, along with fit and finish. From the double walled construction, to the nice seals around the chamber door, to the solidness of its parts, the Smokefire doesn't really compete. The Smokefire's door is ill fitting, especially along the top edge and on the left front side at the bottom. I'm going to see if I can tweak it a bit tomorrow.
However, we don't buy smokers for fit and finish, we buy them for their ability to smoke or in the case of the Smokefire, perform a variety of functions, which thus far it has done in a far superior manner to that of the Timberline 1300. More to come as I pick up the ribs.