Hello, Given the other threads on BBQ/smoking meat, I wanted to ask a few questions without hijacking the other threads, so here it goes: -How closely do you have to watch the process? Not being lazy, but I would like to notionally be able to set it up in the AM, go to work, and come back after work to have it 90% done. It is just the matter of leaving it alone for 8-9 hours. -Ive seen the Weber smokers, and then there are others that use little packs of what looks like pressed sawdust. Bradley smokers, as I recall. THing is with them, they seem to run autonomously, but I wonder if there are binders or health-related issues with the little briquettes. (Warning:If not installed and used properly in accordance with the Manufacture's instructions this product could expose you to substances in the fuel which can cause death or serious illness and which are known to the State of California to cause cancer, birth defects, or reproductive harm.) -What size makes the most sense (ok, that is a bad question)... Usually cooking for two, sometimes four to five. Want something portable, storable, not too huge, but sufficient to provide good yields. What is the practical difference in what you can do with an 18.5" vs. a 22.5" in terms of numbers of pork picnics, rib racks, chickens, etc? -Anything else good to know? Any good references to get smart on this? Thanks!