My stickburning experience is somewhat limited (cheap offset brinkman with the usual mods). I can turn out good food on both, but for my time/money I REALLY enjoy cooking my Backwoods. The water aspect is a little bit of a pain, and I don't know scientifically if the moist cooking environment improves the product, but it does work to stabalize temps and the food turns out awesome so I'll go with it!
+1 on getting the heat diverter. You'll probably want casters if you move it much, but you can get very nice ones cheaper than Backwoods charges. I can't recall offhand where I ordered mine, but PM me if interested and I'll look.
BTW, if you don't have a local Backwoods dealer, give Andy Bangs a call. He did a great job helping me get hooked up with mine, and he's a Brethren.
Good luck with whatever you decide!
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2 Smokin' Barrels BBQ
The Swashbucklers of Swine...Raiders of Ribs...Buccaneers of Brisket...Pillagers of Poultry...Marauders of Mutton...it's the Dred Pirate SchatzSea and Qrew from the mythical Isla del Fuego!
The Qrew -- Smokiní Hot Wife, Two Smokiní Little Monkeys, and Two Hot Digity Dogs
"Hello. My name is Inigo Pork-toya. You grilled my father. Prepare to fry."