Crock pot on Low for the veg. More briquettes hotter fire you might just over shoot, that is why it is always a great Idea to keep notes of such things. Like how far the dampers are open to achieve a certain temp until you become intimate with your pit and know it like the back of your hand. Then all you need to do is set the vents drop the chimney on top through in the meat and walk away. I get thin blue from the UDS, mini WSM, Weber kettle,from jump street. The stick burner takes a good preheat of an hr but then it isn't running on Charcoal either.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC