Originally Posted by SmokinJohn
Each cook will teach you more about your UDS.
That's definitely the truth. I'm 2 cooks in and each was very different. First cook, it wanted to run 275-300 deg. Had a 6 lb Boston Butt and enough charcoal for 8-9 hours. Second cook was more like 225-250 deg. Second cook had two racks of meat (ribs) and a smaller charcoal load since I was only planning to cook for 6 hours. First cook was a windier.
I've also found that cooking in direct sunlight adds about 10 deg versus cooking in the shade with the same settings.
I suspect my lid is a bit leaky. I can have my air intake completely closed off, and it'll still hold 225-250 deg quite well.
So, I'm still pretty early into the learning curve.