Originally Posted by kwas68
The above posters are right on the money. Keep all other intakes closed.
I will throw a caveat out there. I open another intake vent if I want to cook hot and fast (300°+). The fan alone can't sustain that temperature.
I used my Pitmaster IQ110 saturday night to maintain 325 degrees with all my other inlets closed for 5 hours without any problems to do some ribs, fatty, chicken, and abts