Hi all,
I recently built my first UDS, seasoned it and did a test cook at the weekend.
Unfortunately my Weber lid doesn't fit very well and a lot of smoke comes out of the 'seal'.
My question is, does it matter? I'm managing to hold temperature ok, perhaps slightly on the hot side but I think that was due to my lighting technique.
Will having a bad seal at the top let in enough air to make a difference? Surely the convection current means that little if any will be entering via the top?
Any thoughts?
Sam.