Is there a need for the Stoker? I have almost no temperature variation once I get it settled in.
Though I will admit, I don't sleep over a few hours just to be sure.
As to Smokewagon's "smoke" comment...yes, you need chunks and not sticks or logs or the smoke can overwhelm. I actually used to top rack on the one of mine that has one. Two do not and are flat top, 1 does with a Weber Kettle lid. I will say, I like the overall result of the brisket bark better from the top rack. Just 6 - 8 inches makes a difference on the intensity of the heat.