Like KJ said, its a matter of ramping it up. It does take some time to learn how quickly it ramps up depending on meat load. I heat cooking chamber 5-6 min, use u-shape coals about 5in wide and lite the front corner with weed burner. Leave ball valve open for about 30min as I see the pit within 25-30deg of cooking temp shut the valve to 15%. I watch it for about an hour then go about my business. I have the phone app to watch temps.
Guys, the pit temp gauge is adjustable, so use a accurate thermometer at mid rack and you can set the front gauge.
I will say there is a learning curve especially when loading the pit up with meat. For a couple of briskets I will use about 5-6lb of KBB and burn about 10hours or so. I have learned the pit cooks at 250-275 best, don't ask me why, it just does. It will also cook at 400 easily as well, so you can do some chicks in about an hour.
I still miss my offset, but I just do not have the time to sit and watch it, however when I retire I will have another.
bill-