I've been looking at BGE for years and they never seemed to be very convenient when it came time to add additional wood or charcoal. So if you're going to smoke something for 8 to 10 hours how do you go about keeping the fire going? And another thing I was wondering about. When you're smoking for long periods, you need to protect the meat from the direct heat source so how do you go about doing that. I know people do all these things, I've just never seen it done and it seems I'm missing out on a great piece of BBQ equipment.