I have read a lot of the threads on this site about the various virtues of reverse flow, tuned, etc. stick burners, the benefits of heavier cook chambers and insulated fire boxes and other things.
Which brands and styles of smokers are better or best at cooking for long times between adding more wood? I'm specifically interested in stick burners and was attracted to the Lang but, adding wood every 45 to 60 minutes for long smokes isn't the best for me. Would for example, getting a 1/2" plate firebox really extend the cook time? Or how about going from 1/4" to 3/8" for the cook chamber? What about insulated fireboxes? ......