so another question with MAPP torch..lets say i want low and slow---so, create 3/4 snake in weber kettle...so i just light and hold head of the snake till it is all red on fire--30 seconds...and then what close lid and shutdown vents to get lets say 240 for ribs? once lit snake, no need to keep lid off on the weber? is snake is only good for briquettes? do you mostly use lump for high cooks like snake --steak--burgers etc...briquettes for ribs-roasts etc? right now i have both kinds...