Doing a dry run before I put an expensive piece of meat in the WSM. Also an opportunity to check temp variances from grate to grate and the lid. I just spent from 8:30 am to 8:30 pm battling temp control. To hot/to cold. Change the vent here, change the vent there. Called it quits around bedtime. When I was shutting down the vents to stop the burn I saw that my lid was held open a crack by how I hung my maverick over the lid lip. Next time I'll just set it on the table next to smoker. At least it burned for 12 hours on an 8.8 lb bag of lump that only cost me six bucks. Moral of the story - When you can't control the temp, check EVERY LITTLE FRICKEN THING!! Good night. I'll try again next week.