I'm new to the site. I just purchased a Bubba Keg Convection Grill and have smoked chicken and ribs. The KEG is not the typical "smoker" but it does an awesome job retaining heat for long periods of time. The longest I have went on the grill was approx 10 hrs and it maintained a consistent 250-275 degree temp. Only had to add a couple of handfulls of lump at about the 6-7 hr mark. Also grilled some Ribeyes over the weekend that were the best steaks I have ever eaten. They were moist and had a great smoke taste. Anyway, just learning the low and slow process of smoking as I have been using a gas grill for the last ten years. Obviously there is a learning curve but I enjoy the practice. Looking forward to getting some good advice on this site as I will be reviewing the many posts. Seems like a great place for info. Home of the Superbowl champs New Orleans Saints.