Howdy All, I`am new to smokin on the WSM. Done about 10 smokes. All have been great best I can tell. Started with just just a dome temp (weber) and a probe temp for meat. I just did my 1st smoke with new ET-73 Remote temp it was handy I guess, but I don`t know if it is luck or what but I fill my ring almost to top with kingsford and six chucks of hickory and wild cherry. I then pore on a full lit chimney on that. All vent open 100% meat on at 225. Bottom vents to 50% at 250 Then the temp does not change much stays between 240 to 260 dome temp. Most cooks have been about 8hrs. two have been 16 hrs My question: Am I wasting charcoal? I user what is left after I close vents at end of cook, But it sound as if I use alot more than most folks here. Sorry for being wordy. Great Info here. Thanks All