my lid seems tight sometimes but hammer tight. I would look to see if the edges of middle section are bent in some where . my lid is a little tight were I put one side in first then push handle side down. you lifting from top or side handle? it could be out of round also. when I first fired...
I have smoked pork belly and beef jerky at low temp with 22.5. first time with jerky I layered 4 briquettes blue bag kingsford in the snake method and had left over charcoal that was set up 3/4 way around ring. bacon I went to 3 layered works just as good. top vent I left open adjusted lower ...
I use lump all the time. just put more in any left over can be used next time. I did try kbb briquettes this weekend smoking beef jerky. I used the snake method and temp was very stable with briquettes.
I have the secrets to smoking. It has a bunch of things I want to try. Worth the money. Flavorize could be good tempted to order it. looked at few pages on amazon
I have the bear claws and like then. those metal one look cool but my opinion claws don't look sharp to grab the meat and handle part not rolled all the way around might be uncomfortable.