So, I get the preference for the newer version, but I have the older version and never had an issue. At the temp levels one generally does rotisserie, having a tight seal is really not an issue. I've done chickens, pork loins, lamb and beef rib roasts - all come out great with fine smoke flavor based on my use and amount of wood. Why are folks so fixated with the "lip" - or is it to use without the rotisserie itself as an "extender" for smoking?