I got a Smokey Mountain smoker for Xmas and I've been using when weather allows. One thing I struggle with is keeping the temperature. I can get to 200 easily but struggle to get past it. I've tried adding the amount of lit charcoal I put at the beginning -I use the Minion method - to no avail. The lower temps work fine for ribs but I don't think it will work with the pork shoulder that's been on since late last night. Any advise on maintaining higher temps? TIA, Carlos.