So i got this thing fired up. Got 3/4 chimney with RO Chefs Select and several medium sized pieces of Lazzari lump. Left vents open and temps shot up like a rocket like i expected it would. Im cooking some chicken hind quarters to get a feel for it. Do you guys throttle the temps down with vents or just let it blaze as intended! Dried out skin in convection oven. Sprinkled a little of Jeff's rub with oil. A fresh batch of Jeff's bbq sauce to finish.