I bought my WSM about a month ago and have cooked ribs, chicken, and a pork shoulder.  Did about z 10 hour run on the pork and still had charcoal left. Still learning how to control the temp but it is pretty close to set it and forget it.. smoking withbhickory, oak, and apple 
Food turned out great, especially the pork shoulder.  Brisket is on the menu this weekend.