I'm a new owner of a large egg. I plan to occasionally do overnight slow cooks of brisket and pork butts, but haven't done so yet on the egg. If I get the egg steady at say 225 degrees at 10pm, it is likely to stay there for 8 or 10 hours without further manipulation of the vents? Or would one of the electronic devices like the BBQ Guru (or perhaps a more basic version) be helpful or maybe necessary? Any thoughts or experiences would be appreciated.