Well here I am as a Grandmother learning a new cooking technique. My children totally intimidated me with all their BIG Green Eggs but WOW did it take them a lot of time and smoke to get it right. So I decided to go the plug in route and I have a brisket in my l Little Red Oster as I write. However, the instructions don't tell me what to do with the vent. I live in Texas so it's about mid humidity 44%. Any advice for me and Little Red???