So I'll fill the charcoal pan in my WSM 22.5", dump about 3/4 of a small chimney starter of lit coals on top of the unlit coals, assemble the smoker, get the heat up between 220 and 250 on the gauge in the lid and add the meat. Temp will fluctuate a bit as expected with having the lid off and adding that cold meat and eventually with the dampers full open again it will rise back up between 220 and 250 where I want it. Problem is when I try to lock in at those temps with the dampers I'll come back 30mins later or so and the temp will have dropped many times back down to around the 200 mark. So i have to open the dampers wide again to get the temps up and pretty soon i'm where i want to be so i start choking the dampers down to eventually 1/3rd to a 1/4 each and wait until i have to come out again and do the damper open and close thing again. This makes for burning through my charcoal pretty fast. As in an entire pan in about 6 hours a couple Saturdays ago smoking a 9+ lb pork butt. I finished it in the oven at 250 for 3hrs and had fantastic pork, but I digress... Since 5am CST i've had an 11.5lb brisket on here and i've had the temps honestly as stable as i've ever had them on this thing. All 3 dampers are at a little less than 1/2 open. I'm guessing 90% of my problem is being patient and figuring out just the right opening on all 3 dampers, but am i on par to burn this full charcoal pan out in 6 hours again same as last time?