gotta have some air coming in the bottom!! 
Agree.
How could you get airflow with the bottom vents shut down, as per the instructions ?
I have one inbound.
Still can't wrap my head around on how these things automagically stay on the kettle.
I did have to keep my bottom vent just cracked open, but far less than you would imagine.
With an ambient temperature of 80-90 degrees, I used a setting of 2.5-3, with slight adjustment as the day began to heat up.
I was able to get solid, consistent smoke for 10 hours with only minor adjustments. It held my temperatures between 230-245 with little worry. Absolutely rock solid. Produced a dream on my very first brisket attempt.
Get the marketing images out of your head, the TTT stays nearly full closed unless temps drop, then opens enough to regulate.
The fit requires removal of the black plastic handle on your outlet vent (if so equipped). The red silicone band around the base of the unit is lowered to where two thirds remain on the TTT and one third below. Fit completely over the vent and press on the side nearest the handle. This will cause the silicone band to form to the shape of the lid.
Without finding some elaborate way to solid mount, you will have to remove the TTT anytime you need to open your grill. The silicone band will keep it from sliding around. Don't forget to used a glove or towel when removing, it will be hot!
Without a doubt a much better use of your hard earned money than the electric, fan driven, ATCs that cost a lot more. JMHO. And only 20 bucks to boot.
I know now that I can put my brisket on and go back to sleep now and not worry bout what is going on in my grill. That alone is worth the money.
Cheers, TheBigDawgFL
