Matt.
Just go with what Mr. Lampe said, & you'll be golden. That is exactly what I do…..every time.
Have everything ready to go, (meat on, probes in, lid on), then as soon as you pull the tin can out, lift up the assembled middle & lid and plonk it down on the lower bowl.
This will give you plenty of time, if you're going to cook at 250f. I usually choke back all three lower vents, @220f, to about a quarter or eigth open leaving the top vent fully open. This may take 45mins to 1 hr as everything heats up.
My tip: Leave the meat in the fridge for as long as possible. I only take the meat out of the fridge, and put it on the top grate, when I am firing up the few briqs for the tin can.