Had a side-by-side propane/wood fired smoker. Found keeping fires lit difficult and often temp fluctuated wildly. So, bit the bullet bought a Masterbuilt 2-door gas from Homedepot. Seasoned it, barely got to the recommended 400° on the second season run, the first one got to 350° on full bore. I was surprised but I don't plan to cook that hot so not too worried just thought I'd be able to get it much hotter.
Cooked some chicken and ribs today. Not the greatest but it was edible (chicken was juicy, ribs were a bit tough but done). It's a work in progress I'm sure I'll get there sooner or later. Anyone on to the problem: The bottom door (where the wood chips/burner is located) keeps sticking shut. As in, can't safely be opened without yanking on it with a force that could possibly bring the whole thing down. Once opened, it can open/close but I noticed this after each of the seasoning efforts as well. I'm wondering if it's just new and will go away? Has anyone else had this happen? I'm thinking of getting that insulation but not sure if that will help - the hinges don't look adjustable either.
Ha, haven't really introduced myself could you see a problem is what got me to register? I'm Joe, I live in Florida, I've been BBQ'ing for years but I'm far from good at it. I have had my moments where stuff turned out really good, usually just low and slow and all's well but I'd like to get a consistent product so when I invite friends over I know every time they're getting the best. I also would like something a little less hands on than my prior setup which I'm keeping for the grill (it's got a big cast iron grate I really like that). SO, for now that's it. Hopefully I'll have good results to report. I might try the 3-2-1 method next weekend.