My first year into smoking. I love the end product, especially ribs the 3-2-1- way using a big WSM. Absolutely delicious. Better than any ribs you can buy at a restaurant. My only problem is that in order to maintain the proper temperature, 225 degrees, I have to literally sit next to the smoker for 7 hours opening and closing vents. Very labor intensive. And my wife gets a little upset with me at parties because I am always around back tending the fire. I ordered the Pitmaster IQ120 this last week. It's supposed to keep the temp constant without me having to baby it. Has anyone had experience with one of these devices? If so, let me know. == On another equipment questions. I am looking at buying a rib-o-lator with rotisserie ring. This looks like a good way to cook more food in my WSM. Has anyone had experiences with the rib-o-lator?