Hey guys......I was wondering if you all could fill me in on some techniques or hopefully even some "secrets" regarding the air flow adjustment on a Weber Smoky Mtn (22.5, just for extra info..).. I got this great smoker for my birthday and love it! Only thing is that I've still got lots to learn about the above issue, and was wondering what you guys usually do.........partially open 3 vents on bottom/mostly open on the top vent......full open on bottom 3 with 1/4 open on top?........or maybe the many combinations of both.. Please fill me in if you would.. I'm a newbie on the WSM and could use any suggestions you would have.. Thanks in advance for anything you might suggest...! PS Right now, looking through beer goggles at the temp gauge (with football game in the background..), it seems to be about 215 and is struggling to get any higher.. I suspect it's "operator error" and that's why I wanted to ask you guys about this.. Probably no big issue since I'm simply putting extra smoke on a ham and "smoked" turkey I bought earlier.. Since it's already cooked, a high temp is probably not a big deal today.........but was wondering about the future and what needs to be done..........especially on that first rack of ribs!!