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3-4 fist size chunks will give you all you need. I have never seen anything like what happens in a wsm. 12-16 hours on one ring of kingsford. 3-4 fist size chunks of wood and 12 hours later they are still smoldering and not burned up. The smoke is heavy on the front end of the cook and...

For a quick shut down, you can remove the center section and put the lid right on the bottom section, at least this is what I am told. I have not tried it yet.

I have heard that plastic wrap somehow destroys the bark more that foil. May be because there is no heat reflective value to plastic wrap. Just my .02 Opinions on this will be interesting.

Kroger here in Ar. sells a lot of enhanced meats. I did not know the difference until I started reading bbq forums and became Q Savy.

I would expect them to take around 4 hrs at 250-275 deg. I don't have a wsm but I did smoke some today. Timing and temp should be about the same.