Bullet, drum, offset and pellet. Four quite different ways to hold 120°C for twelve hours.
The most forgiving way into real barbecue. A water pan sits between fire and food, and water cannot exceed 100°C, so the cooker is physically damped against running away.
Set a temperature and walk away. A pellet smoker trades some smoke intensity for genuine hands-off control, and the Ironwood is the sensible middle of the range.
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A bullet smoker with a water pan is the most forgiving way into real barbecue, because water cannot exceed 100°C so the cooker is physically damped against running away from you.
An offset burns real wood splits and gives the best smoke flavour available, at the cost of tending the fire every forty minutes. A pellet smoker is the opposite trade: set a temperature and walk away, with noticeably lighter smoke.