I am new to charcoal and to my Vision Kamado S. I learned my first lesson that the grill can get very hot very fast but I was able to control the temp and keep it in the 350-375 range to cook 2 chickens. I am a little worried about trying to smoke at lower temps though. Even with all vents closed, it seems to hold temp. I cooked the chickens with the top vent almost closed and the bottom between 1 and 2. Is the key to lower temps not having a lot of the lump lit at the beginning? I used a chimney this time. Last question is, if I completely close all vents, how long should it take to choke out the fire? If it burns through all the lump does that mean I have a leak somewhere? Sorry if the terminology is wrong and sorry I didn't take pics of my first cook! Oh and one more thing, when finished, with both vents closed I still see a lot of smoke coming out of the top. Does this mean the top isn't sealing properly?