I'm not saying I am improving my 18.5" WSM but the more I use it the better it preforms. I've used it about 10-15 cooks and have noticed the seal has gotten much tighter after each cook.
There is still a bit of smoke leakage but it is decreasing with each use.
One thing I have noticed is the temperatures. My last Pork Shoulder cook had virtually all 3 lower vents closed with the upper vent 100% open. That was the stable temp-250
I could only raise the temp, not lower it
I read all these threads that they smoke at 225 for 8-10 hours and reach internal temps of 190+. I've never had anything close to that. My last try was a 4# pork shoulder at 250 and it still took 8 1/2 hours.to get to 200 This was a 4lb pork shoulder. Do larger cuts of meat make that big of a difference?
The last time I took it off at 201 degrees, Should I have waited until 205? There were pockets of slightly tough meat.
Thanks for replies. TB