controling temps. HELP

I can take of a pic of the one I added this afternoon after work and post it.  Also, depending on when you bought the smoker the manufacturer changed baskets.  I will include a pic of that as mine is the current one which is, from what I saw in pics a vast improvement in ability to control temps over longer periods. 

Here is the heat baffle I made.  It is an 8.5" by 5.5" piece of "weldable steel", not galvanized. It is screwed on with the two top bolts for the firebox.  This basically just deflects some of the heat downward and out farther into the cook chamber, which should even temps out a bit from side to side and slow down the heat dumping onto that first rack.


This one is a pic of both the baffle and the firebox/basket.  If yours is the same it should be easy to divide it say front to back.


One other thing, which is minor but helps with lifespan.  If it is stored outdoors, drill a couple small (3/16 or so) holes in the bottom lips of each door.  I found water getting in there and rusting it.

As far as the door sealing, I do get some leakage but havent really worried about it.  But I am not doing jerky either.  Some thin fireplace gasket and/or additional latches certainly wouldnt hurt and will help to keep the smoke inside the CC.  If you have any other ??'s let me know.  I really like this smoker, especially given the price and will help wherever I can