So, next time, I am going to try
Fewer dry chips or maybe use some chunks
Leave the bottom vent open all the way (right Bman??)
The only time I run with the bottom vent wide open (while smoking) is during chicken (pieces or 1/4's) so I can eat an hour later. Otherwise for a pork butt, the bottom vent hovers around 1/4 open and rolls around 265 +/- for 10ish hours. Haven't done ribs on the mini as I'll fire up the WSM if I'm doing 3 racks (or Performer for a single)
For the fire aspect of things, I treat the mini just like the full sized smoker. I'm a fan of the coffee-can-center-hole Minion Method. I usually add a chunk or 2 of smoke wood on the bottom, add charcoal, and top with a couple more chunks. For the mini, I'll fire up 10 briquets and dump them into the coffee-can (then remove the can) I'll put the lid on the bowl (sans pot) to get the pit fire rolling along while I get the meat & ET-732 all probed up and ready to go. After ~15 minutes, I'll move the lid to the pot and set the pot on the bowl. Now it's time to kick back and relax --- which is what Q'ing is all about.
Here's what the big boy looks like just before game time.
.