It’s a grill not a submarine. Tiny wisps of smoke here and there are completely fine but a flimsy thin door that will not hold its shape with an equally crappy latch didn’t cut it for me.
This is the truth. I see a lot of posts about gaskets and guys trying to get every leak and make kettles and WSMs air tight. I don't think you'd want a cooker air tight. If you want the most precise temp control, use the oven. I highly doubt you'd notice any difference in pulled pork smoked at 250 vs 260. I personally cook with a temp range in mind, not a set temp. This takes the worry out of cooking and I still get great results.
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Agreed. It's a grill and not a sub. Still, a gasket on the door will probably cure any leak issues at a lower price than the door. The stock door leaked pretty badly.