Did my 2nd cook today with the WSM. Since I have no cooks with water to compare the clay pot base cook with I'll just post the results. Meat: 2 slabs of St Louis cut spares on rib racks on the top grate and the cut pieces on the bottom grate. Thermometers: 2 ET-73's under the lid on top and bottom grates. Fuel: 1 lit chimney of Royal Oak charcoal. 1/2 chimney unlit. 4 cherry wood chunks - dry. Weather: 65F Overcast, windy. Original empty water pan foiled and clay pot base foiled inside of water pan. Cook: Lit the 3/4 chimney full of RO, also had some left over charcoal from previous cook 1/4 chimney. Note: Forget using old charcoal. 1030 - Added lit to charcoal ring and added 1/2 unlit RO. Waited till all were almost gray then added cherry wood and assembled smoker. Ribs on. 1037 - Closed 2 bottom vents. 3rd full open. Lid full open. Top - 256F Bottom 215F. 1100 - Top 261 Bottom 242. Closed bottom vent to 1/2 1130 - T-240, B-228 1215 - T-243, B-230 1315 - T-244, B-231 1345 - T-172, B-186 Opened 2 vents to 100% 1400 - T-226, B-239 1445 - Temps kept dropping, but the ribs were done. Conclusion: Next time I'll add more charcoal at the beginning. I'm very satisfied with the clay pot base. The temps were very stable even with the wind. Cleanup was a breeze. I would've cooked the ribs a bit longer. A little dry. Maybe a little water in the clay pot base? They were bite tender, not yet fall of the bone tender. The smoke ring was beautiful. I won't use leftover charcoal again. If I do I'll add more new. Remove 2nd charcoal grate. Only use it with lump. Ash didn't drop away. After 3hrs Done Smoke Ring Leftover charcoal I LOVE MY WSM! Almost set and forget. Already planning my next cook - Pulled Pork!!