I've had my WSM 18 for a few weeks, having ordered it figuring I'd have a lot of time to learn to cook on it during quarantine. So far, I've smoked several chickens, pork loin, turkey, and beef brisket.  I also made smoked macaroni and cheese. A few observations: 
-wind can be a huge factor in getting the WSM up to higher temperatures;
-the cooking surface is plentiful, e.g., the turkey;
-definitely break it in as suggested; and
-you cannot beat the ease and taste.