I wanna try some of this low-and-slow Q, so Sunday bought a charbroil H2O
electric smoker at Home Depot. (Electric because I'm a lazy S.O.B, and
Charbroil because I can't justify a WSM unless this takes off. And the FAQ
says lots of folks are happy with the CB H2O Electric.)

I notice that there's a significant gap (3/16") between the sides and lid
of the smoker, and during Monday's rib smoke it never got above 230 F. And
it was a mild, sunny day, with hardly a breeze...

So I've been figuring ways of blocking that gap, to keep more of the heat
inside. Maybe a rolled-up foil ring would work. But then I got to thinking
that sealing it too well might not be such a good thing. I've read several
recommendations to leave the top vent open (if you have one), to prevent
creosote buildup.

Has anyone done this with their charbroil? Given that this is an electric
smoker, how much ventilation is required? And what is the best way to close
the gap, but leave the lid "openable"?

Thanks!

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YeWayne Nuttingbutter Houndog