Don't get caught up in all that hype about gravity feed cookers. Most any cooker can be gravity fed. If you stack or pile your charcoal lump or briquettes more that one high, it is gravity fed. Hell, most of my grills are gravity fed!!
Watch the Viking brand as they usually only cover cookers with stainless steel. The cooker below this cover can be anything....one year one brand, the next year another brand.
Be careful with the Superior brand as they may be out of business.
If you need any info on the Backwoods line of cookers, check my site as I have about 30 articles on this brand and do own 3 of them. I have used them for over 10 years.
From smoking cheese or sausage at temps under 110 degrees to cooking your regular stuff like your butts and briskets at around 250 degrees, to cooking or smoking your midrange meats like poultry at say 300-325 degrees, and to cook your bread and pizza at about 400+ degrees, these cookers will do it all. You can also cook wet or dry if that is your preference.
Smoking cheese at about 75-80 degrees.
Jerky at about 140-150 degrees.
Whole hog at about 250 degrees in my Backwoods Competitor.
Load of butts in the very smallest Backwoods.
15 slabs of ribs in the Backwoods Party.
Diner rolls in a Backwoods Chubby.
Four pizza's at a time in the Backwoods Party.
If you want to check my site, look under the table of contents on the right hand side and go to Backwoods.
