Hey everyone, I'm having a hard time keeping my WSM 18" at temp even using a Stoker II wifi controller. I've only cooked pork ribs on it approx 5-6 times but each time it seems difficult to maintain set temp even with the controller. All bottom vents are closed and top vent is only open 25-33% during the cook. The end result turns out ok, but it shouldn't be this hard to maintain a set temp even with the controller. Is there something I'm doing wrong? Next cook will be an 8 lb brisket but I want to figure the temp problem out before I cook it. Thanks for your help.