Over Labor Day weekend I fired up the 22.5 WSM and smoked a 7.8 lb prime rib roast (w smokey Au Jus), a 4 lb pork but and some johnsonville brats. (Post on the cooking w Q-view below). I had a little difficulty keeping the temp in the 230* range after about 2 hours and wanted to get some advice from the other WSM owners out there. Here's all the info I have.... At around 10:00 am I started with a near full charcoal ring with a mixture of Royal Oak Lump and Kingsford Blue (I have the second grate insde the ring at right angles to the bottom ring to limit charcoal drops). Placed a coffee can in the center and dropped the equivalent of a coffee can's worth of fully lit coals in the center, pulled out the can. Started with two vents closed and one vent approximately 1/4 to 1/3 open. Water pan filled with hot water. Placed the Maverick 732 probe on the middle of the top rack and let the WSM creep up to 230* at around 10:30am. TimePit TempProbe TempAmbientVent10:30am230* 43* (Prime Rib) 37* (Pork Butt) 77* (Shade)1 vent 1/411:15234* 50* 60* 79* (Shade)1 vent 1/412:15232* 84* 116* 82* (Shade)1 vent 1/41:10252* 109* 134* 83*(Shade) 1 vent 1/4 reduce to 1/8 1:43246* 124* 143* 83*(Shade)1 vent 1/82:00250* 129* 153* 83* (Shade) 1 vent 1/8 2:45241*156* (Butt only) 85* (Shade) 1 vent 1/83:15244*156* (Butt only)85* (Shade)1 vent 1/84:00240ish*161* (Butt only)84* (Shade)1 vent 1/84:00350* oven161* 5:30350* oven205* . As you can see, after the prime rib came out the butt stalled for almost 2 hours. At which time I wrapped it and threw it in a 350* oven to speed it up a bit. However, the question I have is how do you get the temps down in the 230* range? It hung in there very well for about 2 hours, then it seemed the WSM wanted to creep up to 250*, which is not bad, but if I want to keep it real low are there any tips, other than fitting it with a Guru or electronic monitoring? Even though I said 1 vent was 1/8 open, it was barely cracked open and the WSM still wanted to be up around 245-250.