Chimney damper position was wrong for 9 years

I ran my offset smoker with the damper half open every single cook since 2015, tasted fine so I never messed with it. Last weekend a buddy who competes in Kansas City looked at my smoke and said "your fire is choking, open it all the way and watch the thin blue line." After 3 briskets that came out way more tender and less bitter, why do pitmaster forums bury this basic setup step in the back of posts? Has anyone else kept a bad habit going for years just because results seemed okay?

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