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My UDS is a charcoal smoker. Every time I open it I fill it with oxygen and the temps flare. It has trained me to trust my instruments and leave it alone. It usually does well to hold temp and I NEVER have to add charcoal or more chunks of apple-wood, even on long smokes. So, I don't have an excuse LOL. I use my remote thermometer to keep an eye on grill temp and meat temp. It has alarms for low/high grill temp, and meat temp. So usually, I smoke meat overnight. I start it in the evening and pull it when the alarm tells me to. Brisket is different of course as it has to be fork tested for tenderness once at temp. This is just making it more difficult.