Had a good smoke today. 6 slabs of St. Louis ribs and my 1st ABT (they're good). Used the Minion Method (thanks to ya'll), everything went well except about 4 hours into it the temp. choked out at 200* and it took an hour to get it corrected. My question is why does this happen and how can I prevent it? BTW I'm using a Webber kettle with a side fire box. Thanks to all!