I was introduced to the Cobb Cooker when some friends roasted a chicken at anchor on their 36 ft. sloop. Came out perfect.
I have two Weber kettle grills and a Weber charcoal smoker, for comparison. I use the Cobb for chicken (usually spatchcocked) and Cornish hens, meat loaf, pork shoulder or loin, and other solid chunks of meat. I can get about 12 briquets in the basket, and have had to start a second smaller load of briquets in a chimney to finish off a large chicken. I've used it in winter.
Being able to poke a thermometer probe through a vent is handy, so you don't need to pop the top and lose all the heat. Here's a spatchcocked chicken with BBQ rub.
The nonstick grill plate puts a nice crust on the underside. I've also cooked 10-inch pizzas with 6-7 briquets.
I've certainly gotten my money's worth.