At 5:00 a.m. the WSM was at 210 lid temp. Meat was 154 in the point and 158 in the flat. I opened a couple of vents just a smidge. Now - 7:30 a.m. the point is 164, flat is 168, WSM is 235 - just flipped it. I'm looking to eat around 4:30 - 5:00 this afternoon, give or take. Am I on pace...