i'm on my third session with my new egg and the biggest problem i seem to have is getting it to stay at a particular tempurature. i'm always to hot or to cold. did a pork butt last night with the idea in mind to do a 18 hour smoke at 230. Got things under control pretty quickly and thought i had it set up right. checked it about 2 hours later to find it at 270. made a very minor adjustment to the bottom door ((had it about an inch open) and moved it to about 3/4 inch. came back 2 hours later to a 210 degree temp.
unless anyone has any better suggestions , my plan is to keep the bottom vent open about 1 inch and just work on the top vent to try an dial in a specific tempurature. Seems like very small changes down below can lead to big temp changes. i'm hoping the top vent is the key to my "dial ins".
advise would be appreciated (and you may not want to stop by my place to try this BBQ tonight after this temperature rolla-coaster this piece of pig has been on.