I have a digi Q II and a 22.5 and I run at 275 no problem, but I always bring any of my cookers up to temp before adding meat. I always run top wide open too. I use Stubbs and not kingford though and don't use water just a foiled water pan
I never minded rolling when it was just for family and friends but I did get a 22 to lay my ribs flat when doing comps. So yes, if you don't want to roll or cut get the 22. I have both now
I usually throw in 3 to 4 fist size chuncks but it depends on the lendth of the cook, what you are cooking and the type of wood. I typically mix a hardwood chunck or two (oak, hickory) with some fruit (cherry, apple) or pecan
Just looked the Creekstone brisket up, seems they ship fresh, "Our briskets are whole packer style briskets that are pulled and shipped fresh from the production line". I would think they would benefit from a little time in the fridge, like a couple of weeks ...
PM me if you are interested in the one I have for sale, I haven't put it on CL or anywhere yet. It is not however in mint shape, it is in good shape and seasoned. I use it often but just ordered a Shirley RF and will need one less WSM. I'll be asking 150, it has a replacement water pan and is...