Do I need vent holes in the top to regulate as in a smoke stack etcc.??
I have a Char-Broil American Gourmet 600. It's a horizontal grill. To set it up for indirect heat I built a small basket to go on the side close to the intake. It holds the coals off the bottom about 2 inches to allow for airflow. Dropped in about 5 hot Kingsford briquettes then 6-8 pieces of unlit lump. each piece slightly larger than a briquette. When all were lit, the heat leveled off at about 275. Intake was 1/4 open and the chimney was wide open. It held consistent for about an hour.