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I'm a newbie and sure feel stupid in here. I feel like I smoke good meat but also feel like it's a constant battle with my temps and with a Weber Smokey Mountain, it shouldn't be

I'm using a Maverick

WSM 18.5

wsw 18.5

Put a full load of charcoal and 7 lit coals in the middle. Top vent open. 2 vents completely shut and 1 cracked and I'm still running at 260....what am I doing wrong? I want to run at 225

How long a smoke do you het?

I usually do too

Does anyone use the snake method? What are the pros and cons? I have a WSM. Can you use lump or strictly briquettes?

The the temp will initially drop but then rise which is when I start messing with the vents. I should probably let it settle down at this point?

Im pretty new so im experimenting. Usually i go with minion and use 10 to 15 lit coal in the middle depending on what im cooking and how long a cook. No water in the pan and i have the 18.5. If using 3 2 1 for ribs I have to open at least 3 times....1 to put the ribs on, 1once to wrap and once...

I'm smoking on a Weber Smokey Mountain seem to have problems regulating my heat. It seems like I'm constantly messing with my vents. How do you all keep your temperature is regulated when you are spritzing your ribs and such? I occasionally have to open my smoker for one reason or another and...