I guess the point has been missed altogether. A clean burning fire is the only way.
However, it's the size of that fire the dictates heat,.. not,.. " my cooker likes to run at blah. ... so that's where I run it" You need to work on fire management. You should be able to stick any temp. and hold it for hours with a clean burning fire, then,... you have mastered your fire control. If temp swings plague you and certain temps seem unattainable, try splitting your splits. Or using shorter lengths. Or both. The right size split has everything to do with this. Airflow airflow airflow !! Let the fire breathe and don't try to choke it at all. I run, as stated before, with my FB door wide open and my stack wide open. I am pushing some air boys!
Practice. !! I assure you this works. I would come home, crack a beer, and light a fire. Everyday. Most of the time with no food on. The mission was simple, fire management. No charcoal. Just me and the splits. The result is a true mastering of my fire skills. I have no problems with charcoal, I just don't need it in my stickburner. I also have no problem with how you get said fire lit. Weed burner, paper, lighter fluid,.. that doesn't matter to me. ( within reason )
And it solves the problems of hot spots. With all the airflow there is no pooling of heat at either end of my level cooker. And this is an Old country pecos,.. I can't imagine how easy this would be on a 60 or larger.
But at the end of the day everybody is gonna do their own thing. I just thought I needed to emphasize that you should run your pit, not,.. it run you.
Regards,
Kevin