mike – i cooked my turkey with the door about half closed. what i do is wedge one corner all the way in and then have the other side of the door coming out at an angle. this allows you to use the door as a sort of vent contol for the oven, which is helpful particularly if you are trying to get some smoke flavor on your food, as i was with the turkey. restricting the air flow with the door will keep any fuel you have in the oven smoldering instead of burning, producing more smoke and keeping the temperature down. i cooked my turkey with the door in place the entire time, but you could also start with the door and then remove to cut back on he smokey flavor. hope this helps.