I'm hosting 20+ people next weekend and doing a pork butt, and it's my first time doing one so I'm doing a test smoke today. It's also my first time using my Maverick ET-733 thermometer. The problem is (that I am just now seeing) with the water pan full, top vent wide open, bottom vents barely open, and a 5 lb pork shoulder in (for about 30 mins now) I'm having a hard time getting the smoker temp down below 300. Actually, as I've been typing this it has dropped from 315 to 293. I want it down under 270. Any suggestions from you folks that have a vertical gas unit?
Any tips are greatly appreciated.