Wayne, there's not many secrets to mastering this grill other than using it and tinkering to see what works best for YOU!
But one thing I can tell you that made life a little easier. I picked up 2 - 8 1/2" X 13" cake pans. I got them at a garage sale or pilfered them from Mrs Hikerman's old stock, depends who you talk to!
Anyway one got drilled out with a 1/4" bit for airflow, the other gets foiled and is a drip pan. After a cook 90% of the ash stays in pan, and can easily be dumped. The other gets it's foil wadded up, refoiled and we're ready to cook again. It also cuts down on any ash falling out bottom vents.
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