Wow this thing is different than my WSM. I just got a new Classic last week, cleaned it, seasoned it, and did some ribs yesterday. We had some guys over for the game and I was not too proud to serve them my first batch. They were cooked perfectly but not near enough smoke and it took a lot longer than on the WSM. I think since it is so much bigger, it is going to take a lot more wood to get the same amount of smoke on them. I will have to adjust and try again next weekend. We did have a great time though and the Ben-gals won. :clap2: