[Steve]

If you are using a WSM, you shouldn't have too much trouble. THose things keep temp pretty well as long as you pay attention.

A lot of guys get pretty anal about keeping exactly 225* (and now doubt these guys turn out awesome product), but I usually don't get that worked up about it. With a shorter cook like ribs it may make more of a difference, but most of the time I am cooking for 12-18 hours on average. I think it pretty much averages out as long as you don't let the temp dip too far. You definately do not want to loose time trying to get the smoker back up to temp.

Of course I have been cooking on my Lang for a LONG time and know what her mood is on any given day. After you have cooked on your WSM for a few times you will have a better feeling for how long various items are going to cook and how much fuel you will need. For example, this past weekend, I used half a bag of lump (5lbs. maybe) and 2 or 3 logs to get her fired and warmed up, then maybe another 15 or so quarter sticks of blackjack oak for the entire cook. Once she's up to temperature, she just cruises along.

Enjoy the ride, and especially the eating!