Purchase of smoker

Dave, I recently bought a cookette, and also have an offset unit. I've only done a couple of butts and some ribs. The big difference is that you can put a butt or brisket, or ... on the smoker and forget about it. I put butts on in the morning and go to work-then check them when I get home. With my offset I'd have to check on the smoker every couple of hours and drink way too much beer in the meantime.
I'm not happy with ribs yet, but have only done one batch. I think I used too much wood for one thing. After you've used an offset, it's hard to believe that a few ounces of wood is all it needs, but it's true.
I'm sure some of these others can provide more input.
Ralph-from the flatlands, can't really help with your other question.

Yes,most of us have or still have wood/charcoal cookers.

I've not known of anyone that wanted to give up the Cookshack,but there might be.

We have a restaurant/caterer in the Colorado mountains the cooks at different altitudes on different Cookshack models.

He has posted about some slight time variations,but he was not sure if it was the altitude or the different models.

I have not heard of it being a problem.

I have a New Braunfels Bandero that I have used for years and i love the food that comes off it. I bought my cookshack about a year ago and I am still learning with it.
The first thing I have to say is don't expect the food to look, taste, or feel like what comes off your offset cooker. Don't get me wrong...the food will taste great, but it won't have as much "bark" on the outside and the bark that it does have will not be as chewy/firm as the stuff on an offset. There are ways to get a better bark, and I know you can find help on this forum on how to do it.

I have done some great pork butts in my cookshack and it is the best thing I know for salmon and shrimp, but I will stick to my offset for ribs and brisket at least untill I find a way to make them better in my cookshack. The best part about the cookshack is that you don't have to watch it all the time. I do my pork butts over night while I am sleeping and take them out the next day.

I hope this helps, if you have any specific questions let me know and I will try to give you some answers. Sorry, don't know about high alt. cooking.