I agree with code, control oxygen to the fire via bottom intakes, and leave exhaust open. I've been using this method on my kettle for the last month about 3 times a week, and can keep it at 250, or cruise at 350 for chicken parts. Or start off low, then open up the intake a bit to let the heat climb up to power through to the finish. The food I've been making has been stellar, with perfect smoke flavour, and no creosote build up on the food.
I also bury 4ish half fist sized wood chunks in the pile of unlit charcoal (I mix briqs and lump), so they pre-warm a bit before igniting. Another trick I use is two slim brick pavers turned on their side to form a wall between charcoal and rest of kettle bottom. They heat up and keep a more even cook going.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)