Last year I had no problems with BGE heat/fire control. However, my first smoking this spring had a slight problem. The egg had charcoal lumps in it left-over from last year and I added some new ones from the bag (which is stored outside). After lighting the charcoal, I could not keep the internal temperture below 325 degrees even with lower and top fully closed. Alas, my home ground/stuffed pork sausage had a great flavor, but was a bit dry.
I'm thinking the Michigan snowy winter dried the lumps too much thus burning too hot. [p]Any thoughts?