Wood placement in box

[Three Sons BBQ]

Understood. Read that multiple times and Steve even mentioned that when I picked it up.

Guess was really asking if there was ever a scenario where it may be of benefit.

Thanks for erasing that wild thought from my mind.

[DivotMaker]

I can't imagine a cook so long that you would have to add more wood.  Remember, you're really just "smoking" during the first part of any cook, even long ones.  The rest of the time, you're really just "slow cooking!"  Granted, the slow cooking part still adds a little smoke flavor, and benefits from cooking in the tasty environment it's in, but it's not really "smoking" during those last hours.