Originally Posted by Norcoredneck
What kind of control problems did you have?
Well, I cranked her up (Minion method: 70% Kingsford / 30% RO lump), loaded the butts, and let her settle in at 230*. I had one intake open (3/4" ID) and the ball valve at about 50%. I crashed for a few hours and came out to a 306* grate temperature. The drippings had started some pretty gnarly flames. Of course, correcting temps on the way down is a royal pain, so it took a while.
I pulled the meat, closed all the intakes and left the lid off for a while. That wasn't working well, so I closed the lid vent and she settled down in about 30 minutes.
Lesson: Catch your temps on the way up.
I just need to figure out the intake situation for an unattended overnight cook (read: sleep), ala WSM.