I've had my egg for several months now, but I'm still running into some temp control problems. Tonight, I cooked a ribeye using a reverse sear. I lit the lump from the bottom and let the flame climb all the way to the top so that the fire was visible from the surface before I closed the lid and attempted to dial in a temp. I closed the bottom vent to about 1/4 inch and had the daisy wheel shutters opened about 1/2 way. The temp was climbing pretty rapidly toward 225, which was my target. When it was around 215 I closed the bottom vent just a touch more to slow the climb in anticipation of landing at 225. It was a very minor adjustment, but about 5-10 minutes later the temp was down below 200. Once it dropped that low it was ridiculously difficult to bring it up. I had to open the bottom vent nearly an inch to reach 225, which seemed crazy. Anyway I finally got it there, and put my steak on, then came back about 5-10 minutes later and the temp was nearing 300. Basically, my temp control was totally erratic all night. Dinner ended up very good, but I want to avoid this kind of temp madness down the road. I realize I probably made a several mistakes; still, what do you think is the best course of action to prevent this kind of thing from happening again? Did I not wait long enough for the vent adjustments to take effect and the temp to stabilize? How many minutes do you all wait after each vent adjustment before you declare the egg stable? Would love any feedback. Thanks!