Hi all, gonna do a pork shoulder tomorrow, it has a nice fat cap. Going to do it on my Brinkmann vertical using Royal Oak lump and maple wood maybe some apple wood also. I've always done fat cap up but the weather is going to be a little cool tomorrow only in the mid 30's so I'm really going to have to watch my fire. Just wondering if putting the fat cap down will help as I may have a few temp spikes when I add fuel, hopefully nothing major. Will be trying to hold 220- 230 on the cook.Thanks for any info.