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When I put the lid on I need to snap it in. I know something is out of round. Is this normal?, is there a known tweak for this or am I just being a newbie. Currently smoking chicken so I see smoke puffing from under the lid.

I've read some people season their WSM before first use with bacon and scraps (Slap yo' daddy comes to mind). I can see running a first burn-in with nothing on the grill to clean factory stuff off. After that why not cook some "Best Chicken Ever" to start the seasoning?

I've had Weber grills most of my life. I just replaced my big red kettle grill after 25 years of use with a new one touch. I found ways to modify the old one to smoke most items but anything more than 3 hours was hard to perfect. I will not be smoking on my new kettle because as I write this...