\\ If I hear “snake method” one more time...... never mind....the SNS works perfectly, just keep the vents about 1/4 open IME.
The caveat here is that the kettle needs to have a good seal. The temps will have trouble staying down if your OT/lower vents aren't tight or your lid is out of round. The snake method is much more consistent in that regard.
The SnS is very consistent to though. But you have to use it as per the instructions. I've been using mine for years now and I like the ease of use.
Light about a dozen coals in my chimney. Pour into corner of SnS.
Fill remaining space with unlit coals and close lid on cooker. Leave both top and bottom vents wide open. I have a thermo probe at grill level monitoring temp.
When my temp hits 200f I close my bottom vent to 1/4 open and allow it to finish climbing to about 220 before I close top vent about a 1/3.
P.s I don't bother with water in mine anymore. I just mist my meats with cider vinegar every couple hours.
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