This morning I started a pork butt and had my maverick set up. I got to temp (225-250), put on the meat, and waited for it to settle in but it kept slowly creeping up. Turns out when I put the meat on I didn't seat the lid so too much air was getting in and my snake was burning way too fast.
I set the lid, choked the vents down a little bit, used a Meathead from AmazingRibs trick: spray the outside of the kettle with a mist of water. Apparently it takes a ton of energy out of the kettle to evaporate the water into steam and it only took a few minutes to get back to 255 or so and I didn't have to overreact and close the vents down too far and mess with a clean burn.