Monty House
TVWBB Pro
I have a WSM 18.5. When doing a midnight brisket, I have typically used a full ring of unlit and about 20 lit to start the night. I've been having difficulty in getting my grill temp closer to my intended 220-230. A few questions (for which I've done no searching....I'm in the middle of a cook
):
1. Would a 3/4 unlit ring (vs. a full one) help lower temps?
2. Is choking it off via the top vent a reasonable short-term fix?
3. What's the best way to prevent wood flareups when refilling the water pan. My grate temp got to 330 after I left the side door open long enough to fill back up the pan--two pieces of wood erupted into flames.

1. Would a 3/4 unlit ring (vs. a full one) help lower temps?
2. Is choking it off via the top vent a reasonable short-term fix?
3. What's the best way to prevent wood flareups when refilling the water pan. My grate temp got to 330 after I left the side door open long enough to fill back up the pan--two pieces of wood erupted into flames.