Make sure your exhaust is wide open(weber type lids), or you have at least a 2 1/2" bung hole, or 8 - 1" holes evenly spaced around a flat lid. Then you should be able to shut all vents execpt one the will be just barely open. All these drums cruse at slightly different temps and once you find that you will just sit there waiting for the food to be done. In my 12 hour cook I only had to check ever 2 hours or so and did have to make some suttle adjustments. ( I'm still learning on mine )
Paul B
SS UDS
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