Since it runs hotter, do you adjust your intake setting down to accommodate? So if KBB runs great with the vent set at 1/4 do you adjust the vent to 1/8 to run lump?
It depends on how temperature sensitive you believe what you are cooking really is. I can see that some folks really want keep the temps lower, for longer periods of time...with very thick portions of meat so as to get the interior of the meat up to temperature, while not over-cooking the outside. (think about boston butts, briskets, and they like...)
Do you have a digital - remote thermostat that you can leave the probe in place, and measure temperature changes while you run the pit? If not I HIGHLY recommend that you get one. It will help you know for a certainty what temperature changes your adjustments int he vent will yield - in real time.