Roger that DWCowles On a flat surface, there is a 16" section that I can easily slide a business card under. That 16" section barely rocks when pressed down on either side. The rest of the lid has a tight seal on the floor. Either a new lid or a gasket will (should) correct the problem. If it doesn't...well...I'll just smoke meats hot
I wouldn't worry about a little leak, I have smoked ribs and cooked brisket on my Rivergrille and they have come out just fine. On my smoker, however, I have used "red devil high heat form a gasket" to make it airtight and the material has held up for three years now.
I pretty much now use the SNS for every cook and my kettle also leaks so here's what I do. I smoke with the top vent above the meat, opposite the SnS so the smoke is drawn over the meat. I put two large binder clips on either side of the SnS and one small clip on the opposite end. This prevents any smoke release on the SnS side but allows a small amount to escape through the seal on the meat side.
Maybe it's just me but I view this as a good thing. The smoke out of the top vent has done what it's supposed to do, pass over and touch the meat. The smoke leaking from the seal has taken a different route though, either around the meat or underneath it before escaping out of the leaky seal. Either way, I figure that my meat is being touched by smoke a bit more in areas that are lesser touched with a completely airtight seal.
Granted, I'm somewhat of an idiot and this is just my hypothesis, I have no evidence to back it up whatsoever.
"Granted, I'm somewhat of an idiot and this is just my hypothesis, I have no evidence to back it up whatsoever"
Idjit? I don't think so! You know how to control your cooker...I salute you Sir! I made some killer grill roasted Mojo sauced chicken for dinner tonight (I am indebted to Mr. MH for this saucy deliciousness)...wanted grilled Brussels sprouts and peppery buttered egg noodles to compliment. Chick chick and noodles....awesome...sprouts...epic fail I usually oven roast sprouts at 350 for 30-40 minutes in olive oil and S&P . Slam dunk guaranteed delicious. I roasted my sprouts on the Weber at 360 for 25 mins and the outside layers were tater chip dry. I peeled the layers away (including seasoning and shmoke) to get some semblance of greenery into my meal but alas....t’was not what I was hoping for. Back to the drawing board
I usually oven roast sprouts at 350 for 30-40 minutes in olive oil and S&P . Slam dunk guaranteed delicious. I roasted my sprouts on the Weber at 360 for 25 mins and the outside layers were tater chip dry. I peeled the layers away (including seasoning and shmoke) to get some semblance of greenery into my meal but alas....t’was not what I was hoping for. Back to the drawing board 
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