Does anyone have any advice for preventing temperature spikes halfway though a cook. Typically about 4 hours in I'll take stuff off to wrap. Up until removal the smoker will sit between 250-265 happy as can be, but as soon as I take the lid off to remove the meat, wrap it, and get it back on i'm dealing with temps up near 300. Do I need to just turn the dampers down until the meat is added? Is there some other trick? Minus this issue it's been rock solid but it's a pain when I have to babysit it for the 20 min after wrapping.