For most grills or smokers, a constant temperature is achieved by adjusting the exhaust and intake air vents—more air coming in means a hotter temperature. Every grill or smoker is different and if you are not familiar with how yours works, try searching online for Youtube videos with detailed instructions for your particular model. Other tips include: *Get an air-temperature probe. Many new digital meat thermometers come with a probe that sits on the cooking grid next to the meat you are smoking to measure the grill's internal temperature.  *Start your fire with all of the vents wide open. Then once your fire is going, start slowly closing the intake vent at the bottom to bring the temperature down. Once you get close to your desired temperature, you can begin closing the exhaust vent a little at a time to finesse the temperature.  *Keep the lid closed. Every time you open the lid, you lose both heat and smoke.  Every grill is different. Our Green Egg usually settles in at 250 degrees without any problems. Some grills and smokers work better at higher or lower temperatures. As long as you can stay within a 225 to 275 degrees F. range, you are good.