Originally Posted by MariettaSmoker
After tonight, lets just say that I can't WAIT to get my Backwoods Smoker! Ill use the WSM for Ribs and chicken because this thing won't cook low and slow with all of these air leaks. Ill get the gaskets and the Cajun Bandit to go on it as wwell. Hopefully that will make a difference.
Are any of the sections out of round?
What temp do you get w/ all intakes closed? Do you cook w/ water in the pan? That may help to keep a lower temp.
If you have no luck after all this, call Weber CS and tell them about it.