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I have found if you remove the water pan you can get the temps much higher.

I've found using a little less goes a long way. Especially with oak.

I want to be able to put my the temp probe though the top vent as I have seen. Is this what i want for the stoker http://rocksbarbque.com/Accessories.html Which is better.. I have some gunking issues with the vent already so I am thinking the stoker would be better for cleaning.

I find with the WSM that you dont want to over do the wood. I had the same problem. For ribs i throw 2 or 3 medium size chunks and thats it. Anymore and it does seem to smokey. I use kingsford and stuff works like a charm. I have had 6lbs last about 6-7 hours. Kingsford is my favorite...

So far so good! Temps have been holding great.

Thanks everyone for your responses. I will let you know how it turns out!

I have bought a small flat to do tomorrow and was told it was better to go with a full packer(is this what you call a full brisket?). I have yet to do what i would call a great brisket, good yes, great no. I know how to check it but i was wondering what a few of your guys/gals methods were...