Hey there
@OD.1 I'd suggest not pivoting to another method just yet. The gains from mastering what you've already started with (snake, or fuse method) will be better. So don't get too hung up on the temperature, because A) You'll likely have to adjust a little here-and-there regardless of method, and B) "overshooting" your target temp isn't always a critical failure.
There are two things I'd keep in mind. If you're seeing 260-300 with so few briquets, shut down the intake (bottom vents) more. Closing the top could snuff it out and make creosote.
The second thing is related to higher temps, let the meat ride to a higher final temp in that case. So if your pulled pork was to be stopped at like 195 when running all day at 225, that same meat would probably have to reach 200-210-215 before being as tender, if the pit was running at hotter, like 280 all day. Hotter isn't always "faster," for BBQ.
Bonus response: It should be obvious there's no such thing as one definitive way, or even "best" way, to do this.