Hey All, I'm new to smoking. Have to start out simple, so my first two smokes was chicken leg/thighs, and turkey legs. I bought me an Oklahoma Joe offset smoke/propane combo. Instant success. However... my temps right out the gate jumped to 250-280 range. I couldn't get it to drop and my overall cooking time got about chopped in half. Again, still a success. But for the future I want to try ribs/brisket out. How do I get it down to the 225-250 range? Here are the facts: -Two good handfuls of lump charcoal, positioned up against the smoker side. -Pecan wood chips. It would burn off fast, every 15 minutes I had to add more chips to keep the smoke coming. Temp would rise from 250 to 280. Freaking out, I opened the smoking chamber to get the heat back down(and smoke escape, bad I know..)Once the temp got down to 250, smoke would stop coming and would have to add more chips.. Vicious circle.. -Firebox damper, 100% open during preheat. 50% open when initially adding chips. About 20% open when I'm "trying" to get the temp down which is the whole time.. -Smokestack damper open 100% initially. Closed 50% the entire rest of the time.. -Meat placed in the middle of the smoker with a water/drip plan placed underneath.. -Outside temp, 88 degrees in the shade, no wind.. How do I get it to hit 225-250 and stay there? Please any help would be great. Thanks!!