I've been doing a bit of experimenting with controlling the cabinet temp in my Masterbuilt 44 gasser. The purpose of my experimenting is to find the optimum temp for what I'm cooking as the cook progresses. I've done a few butts and my plan seems to work out for me. Let's say the IT of the butt is 50* when I'm ready to put it in the smoker. I get the cabinet temp balanced to 200* and put the butt in. When the butt IT reaches 100*, I bump the cabinet temp up to 250*, 150* ahead of the butt IT. When the butt IT reaches 150*, I bump the cabinet temp up to 300. At that point, I leave the cabinet temp alone as my target IT is 200. When the butt IT reaches 200, I pull it. This method seems to be working well for me. It takes a little longer as the cabinet temp starts out a little lower, but it seems as if the butt is cooking well. The last two I've done like this came out really nice. My wife said they were perfectly done. And when Momma's happy, everybody's happy! Any thoughts or opinions on this method?