You'll hear a thousand different answers but it comes down to AIR....Top vent stays open all the way and the intakes need open all the way for the most heat. I'm a fan for more intakes than less because you can always close what you don't need.
I'd have a total of at least 4 "'s of intake for super high heat cooks of poultry.
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Dedicated stick burning/charcoal UDS Rotisserie!,
-Mini WSM uds style,
- Jumbo mini or Jimmy
-newly renovated Big Poppa Black powder coated UDS,
Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767