Many of us aren't sure that is always good.
If the door fits so tight that not even smoke can escape,how can we possibly hope to run three,or four thermometer cables out, when the probes are inserted into meats.
Some folks question about any smoke emitting from a smoker,and wondered if it should look and act like their refrigerator.
If you think about any other smoker you have seen,there is smoke leaking.There always starts out with an air intake and exhaust ,so air can exchange and not set stale on the meats.
Stale ,non moving air/smoke can give that creosote taste.
A few extra sites where smoke can leak, usually points to more air being drawn by the fire and even cleaner smoke on the food.It also lessens condensation,which is sometimes unusually high on a typical CS.
Many of us often open the door occasionally,just to dump the moisture and the smoke along with it.
Many of us have had bullet style smokers with no leaks and were forced to drill some leaks/holes to help the stale smoke/air move out.
Remember,even those"airtight" crockpots lift the lids as some steam escapes.
Amazing how the Cookshack family planned those slight leaks in over half a century ago to develop what is still one of the best brisket cookers around.
Just a couple thoughts to ponder.
