This is very helpful. I am a newbie and just did 3 racks of baby backs and chicken legs And thighs. They were wonderful . This was my second use of the smoker. I too could not get the temp to stay constant. Did you install the new "20 jet" part. I have a remote thermometer which indicated at least a 30 degree error on the thermometer on the door (basically worthless). Whenever I made the slightest adjustment to the temp knob, the temp would move 20 or 30 degrees in the smoker. Pretty constant vigilance required. Certainly would be helpful to get closer to "set and forget" (for an hour or so). Any help in making a correction will be appreciated. I assume Everyone is having this issue. Otherwise, I love this smoker.
The seal I made with the Rutland 600 degF RTV made a huge difference for me in controlling the temp and I don't go through as much propane now. Also, don't forget to use your vents for fine tuning the temp. Once you get the temp close with the flame control knob use the bottom and top vents, closing them to increase temp and opening to decrease. After getting my temp dialed in I probably only check the smoker once an hour to add wood and keep tabs on the temp.
Addition: Because I had a whole calking tube of the RTV and didn't even use half to make the door seal it made sense to use it on other parts of the smoker. I sealed all the gaps around the back and sides of the smoker and though they were small this did seem to make a difference. Still have some more RTV left and was thinking of sealing the water drawer too but that may be overboard. One other thing the seal really seems to help with is keeping the moisture that's created by the water pan inside the smoker, which may have been the reason my last ribs were by far the best to date even though I didn't foil them.
Edited by VTMechEng - 2/6/13 at 6:19am