I'm not an expert on airflow or anything like that, but I can go by my experience and others with a similar pit as my 1975. When I first got my pit I ran it with the stack wide open, which had a very fast draft with the hot spot almost in the middle. What myself and several other 1975 owners noticed is that the food would come out with barely any smoke flavor, cooking times were very fast, and personally I noted my briskets were a little dry and crispy. Since using the stack damper and slowing the airflow and moving the hot spot to the right, my briskets have an incredible smoke flavor. They're not as dry or crispy either. I recently heard a top 50 pitmaster say the slower airflow keeps more humidity/moisture in the cook chamber creating a more tender brisket. I think each pit is different, so I think it's necessary to do testing with several different biscuit tests with different airflow settings, and then testing smoke flavor on short cooks. I cooked several 3" inch rib eyes with different airflow settings to gauge smoke flavor, because an oversmoked steak is very noticeable.
Here's an YouTube video I did on damper settings during a brisket cooking explaining the airflow and hot spot. Ignore the dirty smoke thing, I burn a clean fire in every damper setting, it's the slower airflow that gives the smoke flavor:
https://youtu.be/QClqddVHYNc?si=-7KGnyZX8UpWkEde