A offset smoker, you feed it chunks of wood or small sticks.
Thats it on the left, the meat goes in the large section and the wood burns in the lower section
They take awhile to master, if one ever does. But there is something more passionate about cooking with fire you cannot control as with gas cookers or tragers.
Trust me, many a times I wish I had a trager when I didn't want the fuss of fighting the wind or the rain and having to constantly adjust my temps. I cook in BBQ comps and over the years you learn you want one thing out of your smoker; stable temps that will last over night. No sleep makes for grumps bbq'rs. Tragers are allowed in comp and thats the only time I covet.
When I come into that mysterious landfall of money i keep hearing about I'll be buying a Spicewine cooker
nor rain, wind, sleet or snow can effect this.