For my maiden voyage, I cooked 2 racks of BB ribs weighing 8.5 lbs. Used the 3-1-1 using 1.5 chimney and 20 lit kingsford competition and water. Lid temp never got above 250, but ribs turned out a little dry and were falling off the bone. Next time I'll foil for 45 min and finish for 30 min. My question is when you open the lid to foil or glaze the ribs and the temp spikes because of the extra air, do you adjust the vents to compensate or leave them alone and the temp will fall back down on its own.??