I agree with Firemonkey too. If I am smoking, the smoke will be rolling from start to finish. Maybe it just makes me feel like I am more of a part of the cook, but I like to think it does make a difference.
The main reason I began the post was to get a feeling about how difficult it is to keep smoke going from start to finish with a KK.
I really appreciate all of the comments so far. What I can gather is that it would be necessary to add wood to a smoke if I wanted to keep it smoking for the duration. If I had the KK loaded, would it be difficult to add the wood?