Welcome Perry.
Read the info at the link Bill posted. Also remember that it is easier to control temps on the way up. The vent settings Chris notes on the various recipe pages are pertinent to that particular cook only. He--and you, and the rest of us--may very well need to use different vent settings to achieve similar temps. Lots of variables are at play with every cook. However, most of us close close our vents to somewhere around 25%-35% open when the temp reaches 200 on its way up when using the Minion. (Many of us, when not using a windbreak on a day with a breeze, will close the windward vent entirely and control temps with the other two.) As you approach your target, or pass it, you can make adjustments from there, opening or closing vents slightly.
I've done many cooks with one vent closed the others at 10% and many cooks with all three open a third. Ambient temps, meat load and temp, condition of fuel--many things contribute to vent settings. After several cooks with varying conditions you'll get good at predicting where the vents need to be. Remember, too, that vent changes take some time affect your dome temp.
