I think I'm pretty much with you, but that is after a lot of watching the weather, pit temp and meat IT, learning how to run my rig, what makes a difference and what doesn't. Nowadays, I just shoot for a desired pit temp and if I'm +/-25* I'm happy. I suspect if I tried something new or got a new pit, I would go back to watching temps until I thought I had it dialed in.
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.