Don, something I learned, from Auber, is that the heat in the top of the smoker is the most stable, so I recommend placing the box temp probe as high as possible (but not touching the side walls or top). Also, I know that you routinely smoke pretty small pieces of meat; that may account for the high spike in temp. It's kind of like an empty smoker - the meat is not enough of a heat sink to stabilize the temp like when you're doing larger quantities. I would recommend a water pan on one side of the smoke box, and a brick or pan of sand, on the other side. You need enough heat-absorbing mass inside the smoker to stabilize temps. Just a thought...