For those of you doing covered cooking with a charcoal grill, do you open or close both vents when doing indirect cooking? Or just the top or the bottom? Or does it even make a difference which vents you use? ? I know that closing the vents lowers the temperature, but any tips on mastering the use of vents is much appreciated. (And if it helps, I use a Weber 22.5 inch)
BTW, for any novice grillers reading this: try making Beer Can Chicken. I made it last month (Here in Seattle we're lucky if we can start grilling in March) and it was fantastic. It looks great, tastes great, and makes you look like you actually know what you are doing.