O.k. I think I can say I'm EGGsperienced enough to knownow not to chase an exact temp on the egg, but this cook today is driving me crazy. I was planning a range of 225-235 and I'm good, but based on what I'm experiencing today I've GOT to be doing something wrong. I'm either under 225 or over 260 and when I think it has leveled out 30-45 min at fairly constant range, an hour later it will have spiked again or dropped. I'm sitting at 272 right now and slightly closed bottom vent 15 minutes ago at 260! I'm using a thermoworks thermocoupler for grate &meat temp, so I think the temp is accurate, but what in the heck is going on? To add insult to injury, I must be in the stall b/c the meat temp has dropped to 161. Butts have been on a little over 10 hrs now!