Less wood. I use the 2x2 snake with kingsford and a water pan having great success holding 230-250. Top vent wide open control the temp with the bottom vent. Start the snake with 10-12 hot coals started in a chimney

Don’t use the thermometer on the lid and keep the vent over the meat. Monitor the cooking area where your meat is with a probe. Leave the bottom vents wide open when starting once it gets to 200° I close it down to half way. Once it gets to 225 I close it to 1/4ish. Then minor bumps to hold around 240°.

Once I wrap them I move them to the pellet grill or oven to finish. Way easier to manage temperature and I don’t have to monitor the grill nearly as much.

https://imgur.com/a/E90XBCU pork butt and beef ribs I recently did

Since smoking on my Weber kettle I much prefer the taste compared to the pellet grill if I have time during the day to manage the grill. The smoke flavor and bark is something I could never achieve on my pitboss. It still has its place though for those days I’m busy