^^^All these guys got good stuff for you. Airflow is a big deal - I keep all vents open all the time. If the fire is getting too hot I either move the meat further away from the firebox or open the firebox door - that way the temp drops and I still have a clean burning fire - if the fire is too low, I either add more preheated wood, or I'll throw in some lump - but after awhile you'll get used to your cooker and you won't have those sorts of problems nearly as much. Just keep after it - it's a learning curve for sure but worth it. My stickburner is still my favorite cooker.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ.
" - Bigmista, 2013
Avatar by my son!