I seasoned the new UDS last weekend, gonna do some spares and Dinos (found some real meaty ones) tomorrow. I only have 3 exhaust 3/4" lid vents, is that enough? If not, will the lack of exhaust affect the taste even if I can control the temp? I've heard the lack of circulation effects the taste, any truth to that? I'll send pics tomorrow, gonna do whole and chicken parts on a wsm too.