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that's pretty much what I learned this time. the previous cook it was open about a fingers width and over time the temp climbed up past the range I wanted (took a long time and was more or less done by then so it wasn't an issue really esp as it was just burgers and sausages). this time it was only open about a cm or so and worked perfectly.
the one thing I need to sort is the top vent. The joining rivets are much too long so the whole thing swings freely every time you lift the lid and you have to remember to re-set it every time which is just asking for trouble at some point. I'm wondering if i can get my hands on some silicon o-rings and use them to cushion the gap and provide enough friction to make it just a little harder to move.
HatBeard-
the whole thing swings freely every time you lift the lid and you have to remember to re-set it every time which is just asking for trouble at some point.
Yeah, that is pretty annoyoning, seems to be par for the course that you have to fix something with the cheaper non BGE or Kamado Joe models. I have the costco one and the top vent on mine just leaked air everywhere but it was easily fixed with gasket felt. The BGE and Kamado Joe just have all those little things ironed out but nothing near worth spending over a grand more on.
Gewürzt
The top vent is the only thing you need to be mindful of ime, opening up the vent just a few millimetres can jump the temp 5-10 degrees. For low and slow I barely have it open at all and let the billows do everything.