Ok, first the smoking question...then I'll work up the intestinal fortitude to talk about the related disaster.[p]I smoked a turkey last night, using a modified Super Buzzard reciped from the recipes section here. Bird was an 8-lb breast. I lighted my fire, and got it steady at 155*. Then I added 2 large chunked of soaked mesquite and a couple handfuls of tabasco-aging-barrel Oak, also soaked. On top of that I sprinkeld a handful of the dry oak chips. Then I had a pizza stone, stoneware drip pan, second grate, and finally the turkey on a roasting rack. Cooked at 155* for the first hour, then upped it to 270* for 3 more hours. The turkey was very good, but didn't have the pronounced smoked taste I was looking for...was it my choice of woods? was it my technique? Any suggestions?[p]NOW...THE DISASTER...yes, I had been warned. Many of you in your posts here have recounted similar disasters, but I just couldn't bring myself to ruin the look of my new deck by putting razor wire around my egg....SOOO...a guest lifted the lid to look at the turkey when it was almost done, and then...gulp...pushed it back down, popping the lid out of the auto-lock ring, and bending the ring a little bit. The ring is now warped, and it doesn't set the two halves of the egg properly...the lowest temp I can get now is about 350*, due to air leakage.[p]So, should I try to straighten it out? Has anyone done this successfully? Or should I just order one from BGE? Any idea how long this takes? I've already made plans to have guests over for a pulled pork bbq next weekend...will i have to serve them pizza instead?