I am planning to use my new 22.5" Weber Smokey Mountain to do some ribs for the Super Bowl tonight. Last night I ran a bag of lump hardwood and hickory chunks through it to season it up a bit. Thing ran hot at over 300 degrees with only one of the bottom vents open 1/3 of the way. Also as info, I used the Minion Method to fire up. Maybe I need to start with a smaller chimney of hot coals. Granted there was no water in the pan or meat on the racks. Will this bring the temp down when I 'go live' today? Any other suggestions? Thanks in advance for your help.