The forecast was for 45 degree weather so I brought my 21" WSM inside to warm up the day before. I filled two chimneys, lit them, got them gray, and poured them on unlit coals to pretty much make a full ring of coals.. Waited about 45 minutes and then put on my butterflied 11 pound turkey. and added some alder wood chips. I sought the 325 to 350 temp range recommended in the Virtual Weber BB recipe.. Using the Flame Boss temperature controller, which was going at 100% fan, I could not get above 295. After an hour, added another lit chimney and then another and finally resorted to big chunks of hickory (only chunks available). I maybe got it up to 305. I thought I was going to have to finish up in the oven.. But lo and behold after 2 1/2 hours the bird was done ... let it rest.. and then put it in the cooler to stay warm. Stayed in there at least 45 minutes. Came out very warm. According to my daughter, the bird was my best smoked effort... not dried out. i was too stressed to enjoy it. i am assuming that the lower temperature worked because the bird was not that big? But why the hell could I not get the temperature higher than 305? Is that the max for a 21" WSM in 45 degree weather?