Absolutely nothing wrong with gadgets, temp controllers etc., but I agree with the fellas saying that learning fire management of the kettle is a key factor. You only learn it with practice and failures, and always keep your local pizza delivery on speed dial, lol.
For low n slow, let’s say for a rack of ribs, I dump enough unlit coal on one side then place around a dozen lighted on one side. All vents open. Have an oven thermo sitting on your grate where the ribs will be sitting and check it around 15-30 minutes in. Once the temp is getting close to where you want it, start closing down the bowl vents. If you have a one touch system, a pencil width opening is a good start, and if it’s a 3 wheeler, close 2 of the three and leave one open. Give that about 10 minutes and see what the temps are doing. Adjust from there if needed.
Don’t think your temp is going to rise or fall quickly. It will take a little time so be patient and let the kettle settle in.
Practice, practice, practice.
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