Looks like a good starting point. You will find that the PBC's intake ( bottom ) vent is not too sensitive. And - generally it will work for you without having to "fiddle" with it at all. About as easy as it gets.
(First cook suggestion: Hang some chickens split in half length-wise on the hooks. It will be the best chicken you have ever eaten.) But it is SUCH a good design - that you can without spending more money....[/b
However - after you have done a few cooks and are familiar with the characteristics of your PBC, you may want to experiment a little. You can influence/increase the heat dramatically, by leaving the lid of for a few minutes, or leaving the lid "ajar"..or by creating a very small gap between the lid and the top of the barrel, buy using a piece of aluminum foil that is folded until it is about 1/8th" thick. place it on the rim of the barrel, an place the lid back down. It should give you a significant jump in the temperature. I HIGHLY recommend that you get yourself a remote digital probe thermometer. Get a good 2 channel one so that you can monitor the cook chamber temp. and the meat temp. to get a feel for what impact you are making if you tinker with the intake or the evening on your PBC.
Likewise, if you want to decrease temps, and increase the burn time of your charcoal - poi can use aluminum foil "plugs" from wadded up pieces of aluminum in 2-3 of the holes where you normally place the rebar. Of course this means that you will want to set up your PBC to cook using your included grill grate. High On Smoke and myself cooked a medium sized pork butt all night long at Jaxon's house by doing this. The temps ranged from 225F-190ish. for about 8 hours.
So - as you see the PBC is designed as a "set and forget" power cooker. Just above the temps for true smoking, and below those for true grilling. Very universal, and easy to learn. ] make it do even more!
The PBC is arguably the best value in any outdoor cooker - in it's price range plus!