So I just bought my first offset, a Horizon 16". So far I've smoked a ham and a couple pork butts. I love everything about it but managing the fire and temperature is a full time job. I've ready lots of stuff on here about making mods. I just ordered some gasket to put around the cooking chamber lid to seal that up. Is there anything else I can do (or I'm not doing) to keep the temp a little more consistent?