To some extent, I guess. With the snake you have a fairly consistent fuel supply burning over an extended period of time and if the air flow is closed down enough, it stops the fire running away. As I mentioned earlier, water pans help to absorb excess energy as water just boils off if the temp gets over 212f, so make it much easier to maintain a consistent 225-250f until the water boils off, at which point the temp will go up, but you can always top the water pan up again. If the temp ,is running away a little, topping up with cold water helps. It's just a learning curve, nothing more. You'll figure out what your smoker likes to make it do what you want and then you'll wonder what all the fuss is about. They're all different and they all have a sweet spot. slightly hotter is usually eerier to achieve and maintain which iOS why I suggested 250f rather than 225f. It's only a few degrees, but it does make a massive difference on some smokers. The Dancook and the Pro Q will sit happily at 225f, but the backwoods always finds its way to 250-260f while the big offset likes 275f on the right side and 250f on the left.