I am 13 hrs into my first Elder Ward pulled pork. I am wondering about temp control of hte fire. I layered the charcoal in the large, medium, small format that elder Ward described and started the fire. But I had some dificulties stabilizing the temp at 200F. It would vary between 150 and 300F. Although both the Daisy wheel and the bottom slide vent were almost completely closed the temp remained stubbornly at 300F by the time I was ready for bed at 11pm. I was fearful the fire would go out if I closed them any further. The internal temp of the butt was 175 at that point. When I checked thing this morning the dome temp was 150 and the meat was 145. My question is what to do at this point. If the internal meat temp made it to 200 after I went to bed and then cooled off, would you take the pork off the Egg now or would you raise its temp to 200 after a more normal cooking time of 18 hrs?