I don't have any problems with temperature control.... Which is why I wouldn't spend money on cast iron plates. However 50 lb of old steel brake rotors are free..... People add a ceramic dish..... With sand rocks nothing or even a water pan... To help buffer temperature changes.. That said the worst flaw of the WSM.... Is when you leave the lid off for any amount of time the air that comes in makes the temperatures spike through the roof..over 300F .. And it can take a long time to come back down..... Significantly affecting food sometimes..... Like ribs the last stages of cooking..... Over cooking them till they fall apart