re: Boston Butt Smoking

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I was having a problem keeping my temp down on my WSM when I first started using it, and still do a little bit. I used to not be able to keep it under 285ish

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My 22 WSM tends to run hot also. What I do is once I dump the chimney full of coals I open one of the vents all the way. Once the temp hits 180 I completely close it and it normally will crawl up to 220 to 225 and stay there. If it holds for 15 to 20 minutes then it will stay there all day or night.

One time I was doing a recipe that called for the WSM to be left open to burn just about all of the wood before cooking. It took 3 hours to get down to temp after closing it. That's why I bring the temp up instead of ever trying to get it to go down.

I've gotten used to mine and don't have any trouble with it but if you want to fix yours so it will never run hot again unless you want it to, get this:
https://www.amazon.com/Gasket-Weber-Smokey-Mountain-gasket/dp/B00CI6WFCU