When using the plate setter for "indirect, lo n slo" cooks. I have a problem keeping the wood smoking at the desired 225* (here in the south we like LOTS of hickory smoke flavor in our pig meat). If I open the vents and let it go to almost 250* then it starts to smoke again. Do those of you who use the bricks encounter the same problem or is there better air flow? I read the grill cover everytime I use it "World's Best Smoker" and wonder what I can do differently. Thanks.