Love my 18” WSM, but I’m thinking it’s time to add the larger bullet to the collection. I find when I do pork butts my married daughters all want me to smoke them one as well. It’s not uncommon to have 4 butts on at the same time. It would be nice to have the extra space for briskets and whole racks of ribs too. Those who have experience with both - anything I should be aware of? With the snake method (to save a bit of fuel) in the 22” can I get 6-8 hours of cooking time?