glad it came out well !!!
Cucumbers wouldn't cut it,eh?
Try sausages or ABT's next time......if you've just got the one kettle, that means you'll have to get busy on Craigslist, garage sales & stuff.....more is better.......
With the vents, either replace.....the new ones are stainless & will probably last longer, but also are thinner, so be careful if you have chunks of charcoal (or fallen meat ) down in the bottom when you go to clean out.....they'll bend easier.......other thing is take apart the ones you have in & bend them back slightly, if they're still in decent shape that works fine.....remember: they go together in a certain order, so keep track of how they come apart.......
I seen your other thing about ribs......
Common times for me are
BB's...2-1/2 to3-1/2
St.Louis...3-1/2 to 4-1/2
Full, big spares.....5-1/2 ~ 6
At ~~250~260 deg
Ribs are still pork & have some of those same fat components that your pork butt does....they need TLC also....