I have a 22” Weber kettle, I have has great success smoking pork butt with the snake method keeping temps right around 225 for about 10 hours. I recently got a slow n sear and tried it with ribs, they came out way to smoky and charcoal tasting, to the point I only had a few bites and got rid of them. I used the same amount of wood I do when doing the snake method, and really I don’t think it was the wood it was the charcoal taste that was super strong (used the same charcoal for both snake and slow n sear). My hypothesis is it’s because per the sns instructions, you leave the top vent only maybe half open vs snake method I’ve read you keep top vent all the way open. I’m wondering if the taste was overpowering because of this top vent being half open and not enough exhaust when using the slow n sear. Has anyone else noticed the same problem? I really like the ease of use for the slow n sear but before I throw more meat on and waste it again I wanted to see if anyone has used the slow n sear with top vents open, and just close up the bottom more to allow better exhaust, while still maintaining around 225? Or, would the top wide open cause me to way overshoot 225? Just trying to do my homework before I waste another cook. Thanks.