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I've had my 22.5 for several years now. Lately, I've had a problem keeping the temperature under 260-270. I used to be able to maintain a constant 220-240 using the Minion method and briquettes. How can I get the temperature to stay lower and longer? Thanks in advance for your advice.

This was my first brisket with my new WSM22 and while the flavor was excellent the brisket was kind of dry. Especially the flat. The point was a little more tender and juicy but the flat was downright dry. It tasted good with a little bbq sauce but the dryness was a deal breaker for me. I...