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Burn time is really going to depend on your outside temp. I am from west TX and in the summer to keep it at 225 I only have 1 burner on between high and off (hard to get much smoke). When it is cold and windy outside I will have to use much more heat/gas.  

Please post some pics when your wife returns. I am trying to figure something out.

I tired the Cast Iron Skillet with no luck. After several attempts and a 1/2 a bottle of propane I adjusted the height and then drilled small holes in the base.  I could not generate any smoke at a reasonable temprature.  Any other ideas for a upgrade for the chip pan?  I installed my door...

I also recently purchased the MB 44". Has anyone upgraded their wood chip tray? Besides the door gasket currently being shipped and after replacing the water pan with a foil pan from grocery store. I seem to like to smoker, I wish it could hold temps better in cold weather.  Any tips or advice...