It really depends on what you’re cooking and how you’re cooking it. Treat it like an OT...but it has a little more fine tuning.
Most grilling applications...all open, just alter your amount of lit coals (if you use a fully lit chimney, wide open, with an OT 22...it’s exactly the same). If you’re running a snake, close them off a bit more when you get your desired temp dialed in and it should hold steady.
I find the fire control can be a little more fine-tuned by what bottom vents are open in relation to the food placement and the top vent placement.
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