I have done BBQ on an offset (used lump exclusively), 18.5" WSM. "Mini" WSM and now use my Jumbo Joe , with Cajun Bandit Stacker. All of these cookers held/hold temp incredibly well. I try to shoot for 225*-250* for ribs, wrapped or not. Once I have my temp stabilized, I have a really good idea of how long I can leave it unattended. It is not often that I am actually home 100% of the time during a long cook like that. Low and slow (225*-250*) gives me that flexibility and the finished product doesn't suffer, at least for my taste.