In general consistency is more important than a specific setting.
The key is that you can actually control both the size of the grind and actually achieve a homogenous grind allowing you to increase the consistency in the coffee when you brew it as you can assertively control the service area being exposed during the brewing process. Since you stated that you have a burr grinder you are off to a great start. There is no defined, agreed upon coarseness of grind for pour over coffee, but I would definitely say that you would want a courser grind than you would for espresso. Experiment to find the sweet spot by making sure you use exactly the same water, coffee bean roast, and number of beans (and thus volume) between different grind settings to find what meets your flavor best.
If you are particularly worried about "getting it right" or do not want to do a ton of experimentation an easy and quick way to jump to a grid would simply to go to a coffee shop, buy a bag of whole beans, ask them to grind it and query them for how coarse of a grind is.