I'm sorry if this has been mentioned before, or discussed before... but I'm doing my 3rd pork butt in my BGE this weekend, and every time I have done one (or a long cook for that matter) I always have a difficult time controlling the temperature. I have to monitor it throughout the duration of the cook, playing with the vents because of the change in temp. After a fair amount of research, it turns out that I need to get the temp of the BGE stabilized for a solid hour or so before I put the meat in. Tried that, and still it fluctuates and goes up and down. Long story short, I'm wondering if my problem is when I put the plate setter in w/ grid. When do I put them in - beginning of starting fire, when I hit my target temp, or when the meat goes in? Thanks for the help!