I have one 3/4 hole that always stays open and the second one has a ball valve that I use to dial it in. The ball stays at about half way and she just chuggs along.
I never saw a need to have more than two intakes. When I made pizza I just removed the lid and the temps spike all on their own.
Same with chicken, if you want higher temps just leave the lid off and open the intakes for a bit because as most have found out it takes a while or some fairly drastic measures to get them back down.
Slappin that bass like some delerious funky preist!!!
UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*
British BBQ Championships
Grand Champion 2008
British BBQ Society - Southern Championship
Grand Champions 2009