I'm looking into buying a Kamado style smoker and have a few general questions about them that I hope someone can answer for me. First question is how well suited are they for long cooks such as brisket and pulled pork. It doesn't look like it would be very easy to add more charcoal if needed to extend the cook time since the fire is located underneath the meat, grates, etc. Secondly, where do all the drippings from the meat go? If they are going down into the coals does this impact the ability to keep the fire going? Lastly, are they difficult to clean and maintain?