Thanks Tony. You are correct...am on my 2nd glass of a nice IPA as I write this. I did just figure out the settings after trial and error which your post just confirmed. Had an old thermometer telling me my dome temp was 100 degrees when it was 300...I could tell that when probe was too hot to touch... Cooling KK down took another 1/2 hour so am now behind my cook by an hour so time for one more beer. Anyway, I then backed it down to the 1/4 turn with 1/8 open on bottom and that seems to have been the trick to keep it at 220 temperature. I will try your 2 turns and 50 degree cushion next weekend when I do my first brisket in 5 years. Last one was amazing so hope I figure it out again.