Wife bought me a new WSM 14.5, and we put I through it first smoke on Labor day. We did a pork shoulder, with KBB and maple, and the WSM maintained heat for about 6 hours running at 240. Everything came out fine, but it had a slight bitter taste. I have been looking on the site and found that I may have started the meat on the smoker. I have also read that many have ran the wsm for 12+ hours with out having to add coals. Was wondering if those were on larger model like the 18 and 22 if you have run your 14.5 for a 12 hour smoke with out adding coals what was you set up? Also am I correct in that I put the should on to early with to much smoke going. I did add hot coals and a fresh piece of maple at the 6 hour mark due temp being below 200 after I opened the bottom vents.