I bought an original O.K. Joe Longhorn this summer. since it's usually just the wife & I, I usually smoke in my weber performer/Cajun bandit. I'm getting ready to smoke my 1st brisket so i'm doing a trial run in the O.K. Joe with some whole chickens, a rack of ribs, & a pork butt. the fire is started & i'm waiting for the wood to reduce to coals. the meat was brined & is covered with rub & waiting for the fire. once the fire is ready how often does it need to be checked? everything I've read says these wood burners need a lot of tending. also- I was at bass pro yesterday & got a good look at the horizon offset smokers. they are exceptionally well made. there's a sealing flange around the doors & the firebox dampers are tight. really nice units. if I was still looking i'd go that route. for fit & finish i'd say they are even slightly better than the Yoders that I've seen.