u/Fuzzy-Huckleberry845

I bought a 18 inch Weber Smokey mountain. I have 0 experience smoking meat. Set up is easy. I got half way through smoking my chicken and did something stupid. I added some charcoal and wood because the temp was a little low (about 210). That started a chain reaction of temperature fluctuations that never really evened out again. I’m guessing I should have added only one or two biscuits at a time. I had vents open at one point across all three on bottom to increase temperature.

What do you guys use for a charcoal method? I’ve seen the snake and minion method. Really want something that will work for a pork shoulder in a few weeks.