I have done a couple dry runs just to learn the nuances of my smoker. Today I smoked a small 6-ish pound pork butt using hickory.
My problem was in controlling the heat. It seemed no matter what I did, the temp was always around 300. I had all three bottom vents barely open. I did not use a water pan. It was a very warm sunny day today.
The butt turned out fine but because of the higher smoking temperature, it didn't take as long as I was expecting (about 5 hours).
What can I do to get the temperature down further? Is it as simple as using the water lab?