Originally Posted by BigHolmes
I have that same smoker i can never get my temps steady! Also it kills the coals or flames when using wood if i close the lid.
Do you have a grate in the firebox for the wood/coals to rest on and draw air from underneath? If not, try putting a wire grate in the FB so the wood/coals are held above the bottom of the FB 4 to 6 inches and keep the ash cleaned out underneath so the air can keep the fire going. Most of the time my air intake is completely closed as it gets enough air to keep it going from the gaps around the FB door
Is your wood well seasoned? If it is still green it doesn't burn very well and can give the meat an acrid creosote taste. Is your smokestack open all the way? I run mine wide open and adjust the temp with the air intake. I find that partially closing the stack gives that strong creosote flavor to the meat, where leaving it open gives a much milder smokey taste.
I also used red rtv silicone to form a gasket around the CC lid and my temp stays very stable.
Good luck and keep us posted. There are many on here much more experienced than I, but we will help you get it figured out