We had a smoker from another manufacture for many years,  It did smoke meat, but required constant attention as it would never stabilize the temperature very well.  We bought the WSM 18 a month ago and have smoked meat twice since.  First smoke we did two 6+ lb Pork Shoulders for a July 4th gathering.  The WSM held 255 deg with very little attention.  12 hours after the meat went on, the internal meat temps were 200 deg.  Text book cook, and delicious pork.  Second smoke was country ribs and chicken thighs.  Again the WSM excelled.  The ribs are a new favorite meal for us!  The chicken went to a church social were they received praise from everyone.  Love this smoker.