I don't burn through the charcoal too fast, but I figured that the charcoal would
burn uneven (too hot at the open vent vs no heat over by the closed 2 vents)
which would make the meat cook uneven - even hot on that one side.
If it does not create an uneven heat, I might try it, because sometimes I spend
a fair amount of time tweaking my "3" vents during my cook time - which can
be a big hassle.