I have finally gotten around to cook with the downdraft. I currently have a 16 lb wagyu brisket in that has been going for about 10 1/2 hours. Using lumberjack comp pellets and running around 225 this whole time. My observations are that this has helped with outputing more smoke. I'll know about taste later tonight.
Thank you again Okie for offering this up.
Edit: I just noticed something. I usually have a layer of ash all over the place. I am not seeing it. I just checked my wrapped brisket and it even seems less on the inside of the grill than in the past. There was some on the wrap, which i do consider as normal, but not like in the past without the downdraft. Hmmm. Now that it isn't 120 degrees on my patio, I think it is time to do some serious testing.