First cook on my new egg:

I read in the BGE literature that I should keep the first few cooks under 350 to help seat the gasket. I don't know if I buy that, but thought I would follow directions. I tried Mahi Mahi and Divers Scalops with olive oil and a citrus rub with lemon, orange, and lime zest, and some savory herbs. Because I was cooking at 350 it to a lot longer than my usual fish cooks at 500 or so. I checked it every 6 minutes and checked it three times before I checked it with a thermnapen and pulled it. I came out very tasty although not as marked as I usually like. I was surprised at how little charcoal I used. My lump pile looked about the same after the cook as it did before. Also the fire was hot but a smoldering type fire with out much flame or glow. I ran the bottom vent between 1/4" and 1/2" and the top vent at a sliver. I settled at 348 and then eased up to 350 on the nose. Wow this egg is very responsive and holds temp very well. I checked my gaskets with the dollar bill test. The gasket in the front is as tight as tupperware, but the gasket to the rear allows the bill to slip through rather easily. However, I saw no signs of leakage. Is this something to address or forget? Is there a posting on lid alignment. Here are some pics. I think I will do a whole spatchedcock chicken over a pan of fingerling potatoes and other root veggies.