Every butt deserves a good rub

I'm re-familiarizing myself with cooking on wood, it's been a long time. I have a Bluetooth dual probe thermometer and it's nifty. Back when I used to do this frequently Bluetooth was a dental problem and a probe was..uhh.. nevermind.
Started with some charcoal then some cherry limbs under a 4x7x16 chunk of maple. Fiddling with the dampers now. I've gone from 375° down to 210°, pretty close to what I want, time to open the damper a wee bit more.This chunk of maple is going to last quite a bit longer than my memory told me.