At first I struggled to get my temps under control with the WSM, but the more grease that built up inside to create a seal has helped it maintain a consistent burn.
A few observations I have noticed:
* On very hot days the WSM can be difficult to keep at around 225 - 250. Good use of the water pan helps here.
* Always crack open the bottom vents equally - if you have one of the vents closed more than the other the temp seems more complex to control.
* I usually control the top vent first when adjusting temp and then the bottom ones next - some folks leave the top vent open all the time but I have struggled to keep my temp under control there.
On my last cook I made the mistake of throwing some big chunks of wood in there at first and this caused some flare ups which adjusted my temps, as you can see in my cook log at http://www.bbqpad.com/85/
- I think in the future I will break my wood up so there is less concentrated heat on each block.