Hey everyone just want to thank you in advance for reading and helping. I'm tuning my pit. Have 5 oven thermometers in as well as my digital at grate surface. If hitting about 290 after about 30 minutes after i added the hot coals and I closed the damper completely. For our trailmaster does that mean I have to much coal or should I have closed the damper sooner? I'm guessing I don't want to put any meat in until my temp stabilizes at around 275? How do I do that? Also the 2 temp gauges closest to firebox are running at 350 but the middle one and temp probe and two thermometers closest to chimney are holding at 250 so does this mean I need to put my brisket thick end towards the middle and the flat closest to the chimney? I have zero space between baffle and and first tuning plate. Any thoughts suggestions? You are an expert on the trailmaster. I used minion method for my basket. Maybe I started with too many lit charcoals in the chimney? How much do you put in your basket and in the chimney? Thanks again I'm stressed I put all this work in to mods and I feel like I can't control the fire. Thanks for helping out a noobie