HI! Retired to the mountains of Western North Carolina about 10 years ago after 57 years on the flatland's of Illinois. I used an offset smoker until a few years ago when the side box rusted out. So now I'm using a Weber Smokey Mountain. It's just my wife and I and I mainly smoke Ribs, Pork Butt, Chicken and Fish. I also make about 15# of Polish Sausage a year which I also smoke. I use a Maverick remote thermometer which is great for all night smokes so the alarm gets me up if temp gets too hi/low. With light winds I can get the Weber to 225-250 stabilized after about half an hour and with the Minion method can easily get a 12 hour smoke on one load of coal. Tried natural charcoal but find using Kingsford more consistent.
I feel I've got it down to as much of a science as possible but every time I get on a smoker message board I learn something new! Long post but not much more to add but hi!