My experiences say for low and slow you need a diverter / diffuser. It's direct heat no matter how you slice it without it.
For hot and fast, there is probably not a better cooker out there but it, as was mentioned, is not set and forget.
Also, you need to shut things down on the way up, prior to target temp. Knowing you will need to open to add meat, mop, sauce, flip, etc. That gulp of air is going to fire things up. Like some others here, I use fridge magnets, and I have 1" holes, typically, I use 1/4 of 1 hole once I get it dialed in.
I would venture to guess all of us have burned up some meat while we were learning the ropes, hang in there you won't be disappointed. And with that basket you could cook for like 2 days and never need to add any fuel.
I used electronic therms in the beginning to determine where my dial should be for an accurate reading. I don't use it anymore, I just know it's hotter at the grate than what my therm is reading
Good luck and keep us updated!