Caveat- I have never used a Smokenator. But, I always leave my top exhaust fully open and control temperature with the bottom vent. I also rarely leave the area of the grate where there is no charcoal open. I want the draft to pull air up through the fire. This gives me the best control of temps in my experience.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."