I just wanted to add that adding an aluminum air bake pizza pan (had been under the stove drawer for years) wrapped in foil as a diffuser works well for me. I set my bolts four inches under the grate, although some use clips. After a couple of butts, I went with the pan. Money. I did my first brisket today. Awesome. Was ten degrees under due to a bad thermo after the fact, but was better than anything I'd done on a kettle to this point. Much juicer.
Also, Otis, I'm with you. I'm up to 260-270 for butts. Next one is going at 300 min. I think the fat will melt better and I think it will go though the stall quicker. We'll see.
What ever happened to the thick coating for that buoy grill?