Temp control

Try and catch desired temp on the way up. But do not close the dampers completely unless you are done cooking. No air, no fire.. Check out the naked whiz's web site. Tons of useful info.

Simply, after you start the fire and temp begins rising, begin to close down top and bottom dampers so that you do not overshoot the desired temperature.  It takes much longer for the temp to come down than to dial it in correctly going up.

Do not close both dampers completely.  The bottom damper will have a greater effect on temp than the top, use bottom for general temp control, and then use the top to dial it in little by little.  You'll soon get the hang of what combination between top and bottom works for you.  For example, for me when cooking a boston butt to maintain about 250 dome I have the bottom vent open less than 1/4 inch and the top vent open a little more than a sliver.  For higher temps you'll have to open it up a little more to get to where you want.

There are some great threads on the forum about temperature control...and there are some real pros at dialing it in exactly.