Ive done maybe 40 smokes total on an older model WSM, and a 2009 WSM, and continue to be impressed. The WSM has to be the best smoker I have ever used, or eaten bbq off of(that includes Southern Prides, Gassers, Klose, offsets,Brinkmans, and electrics). Some folks think a charcoal smoker means alot of work, its not, fill the ring with lump and a few wood chunks mixed in, top with a lit chimney starter full of lump, wait about 15 minutes, assemble the smoker and fill the water pan, I wait another 10 minutes or so to let the temps stabalize, then I add the food. Unless I am adding more food, flipping ribs, taking off ABT's there is no reason to open the smoker. After an initial adjustment of the vents it pretty much chugs along without any other adjustments. No adding wood, etc. There is always prep work to do while the lump is goeeting going, or the short time the WSM is getting ready. I think it takes about 45 minutes total to light the WSM and get meat on the smoker. Yesterday i fired up the WSM @ 12:00 p.m., and ate dinner @ around 6:30. I left the smoker going to burn down the fuel since I am using it today. At 10:00 p.m. it was still chugging along @ 230 degrees kicking out the TBS, I finally had to shut down the vents to put out the coals. Looking @ the lump left it could have easily gone another 2 hours. So I got 10 hours off one fill of the ring and could have gotten 12 hours. Pretty damn impressive, or at least to me it is. I know now why the WSM has an almost cult like following, I am a WSM disciple.