Do you ever cook with the lid open?

UTH

Everything I've read says that the lid stays closed - looking isn't cooking etc

But traditionally on my previous gas BBQ, when cooking a classic BBQ with things like burgers, sausages, chicken skewers etc, I'd probably let the chicken and sausages cook mostly lid closed, but once the burgers go on, I'd probably be more lid open than closed. 
Obviously an Egg is a different bit of kit entirely, but is it "ok" to cook stuff like this with the lid open, flipping the burgers, turning the sausages etc? 
And for stuff like this should I be using different levels, indirect and direct etc? Again, with the gas BBQ it was pretty much one level, all direct as there wasn't another option really.  

JohnInCarolina

No problem.   You can absolutely cook with the lid open.  Lots of us do precisely that when we’re looking to sear something or do a caveman style steak.

If you’re cooking direct and the flames get too high, you can always close the lid to throttle things down a bit.

The BGE is versatile and flexible, there’s not really a wrong way to cook with it.  About the only thing you can’t do with it is boil water. 

ColtsFan

I'm often in the lid up, bottom vent closed club. Great for controller flare ups on fatty cooks or when using the wok.

UTH

Great thanks guys, it was my one slight reservation that it seemed like I couldn't use it as a plain old school BBQ, but sounds like I was wrong! 
With the bottom vent fully closed, I assume it keeps the temp/coals burning fairly low, or will it still be raging? 

fishlessman

you dont need to close the bottom fully to throttle the flames down. cooking the steaks directly on the coals i leave the dome and lower vent open. with a wok with oil, dome open lower vent closed to help keep the oil from catching fire.....do that at your own risk