I inherited a Char-Broil Silver Smoker from a friend at work. Tomorrow I will be smoking 3 Pork shoulders. I plan on use the minion method, but have no idea where to start the 2 side vents. My research tells me to keep the smoke stack open to let out the smoke. But I have no idea where I should start the 2 vents on the fire box. Thanks for any help. P.S. I did modify the smoke stack so that it drops all the way to meat level, added a baffle, and a thermo near meat level. Any other modification/set-up tips appreciated.