I'm having a bit of a nightmare with the temp on my egg. I'm doing pulled pork for the first time and the temperature has raced up to 350 on the dome and I'm struggling to get it down. Top vents now closed and bottom open about an inch if that. I'm worried the pork is going to cook too quick or that the fire will go out.
Any advice.. One thing I was thinking was that I put quite a bit of charcoal in the box before I started as last time I didn't have enough and it burnt out