Lifetime Weber grill fan...
Wanted a Green Egg forever and justified XL one this weekend to smoke the Steelhead trout we just caught.
Tried ti dial back the heat to 200-225 but kept raising to 300-325. Shut all vents and it went out.
Fish turned out OK but obviously overcooked.
What am I doing wrong? How can I keep the heat low for prolonged periods of time?