I'll copy my response here that I put in your welcome post...
Hey Chrome... welcome!
I used the #2 (analog) for a little over 2 years and have had the 3DW (digital) for ~4 months now. The #2 is pretty much identical to the #3 except for the #3 being 7" deeper.
I've never done chicken, but I've done multiple turkeys in both. In all honesty, I throw away the skin in both cases. If I wanted to keep the skin I would, for either smoker, throw it into a really hot pre-heated oven for a few minutes to crisp it up after smoking it. I would imagine you could do the same for chicken.
With the analogs you're going to get temperature swings as high as +/- 40 degrees. However, there was never once that it ever mattered regardless of what I was hot smoking. I did briskets, butts, loins, ribs, and much more in the #2 and loved it. It really was the ultimate in simplicity and function of set it and forget it. The 3DW actually requires more effort because you have to program the PID and a probe failure or mis-placement could have significant consequences whereas the analogs do not suffer in this way. If I were starting from scratch with no smoker I'd probably get the #3. I ended up with the 3DW because I got a deal on a barely used one that I just couldn't pass up.
The #2 and #3 are both on sale at 10% off right now, by the way...