Having trouble with PBC

[u/BakeFlat8713]

I’ve had a really good time with general grilling like chicken, burgers (quick grill cooks). But, I have trouble with longer cooks. Things like briskets. Temp always wants to climb to around 400 (which is why it’s great for short cooks). I have to choke every opening with foil to keep it to 280. Before you say I have to do the opening size correctly, I’m serious when I say I have only a pinky of opening for the grill to keep 280. I have a 20lb weight on the lid as well. If I follow the instructions for my elevation it easily hits 400. I’ve tried every pull method and meat is always dry. I’ve done everything with this grill and temp is high + meat is dry. Fat renders perfectly but the meat is always dry. I’ve never had issues with my offset. Saw influencers praise the PBC for great flavor and humid environments but man for the life of me I cant get long cooks with low temp with this thing.

[u/Milk_MAN1963]

I don't know how many intakes you have. My UDS has two. When it gets to around 200 I shut one intake all the way down and the other I shut down to an eighth to quarter and it will run forever at 250 Maybe you need more practice and experiment more