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Bojangles said:@busmania Pulled pork freezes very well. I always do two at a time, even if we're not having guests. I'm not a big leftover fan either, but pulled pork is a different story.I freeze the leftovers portioned-out in several quart sized freezer bags. a few weeks later, "Hmmmm pulled pork sammies would be good for dinner"... pull a bag outta the freezer, let it defrost, re-heat in a skillet with bbq sauce (or on my griddle). I like to top mine with cole slaw, and a shmear of apple sauce on a pretzel roll.Makes for a great weeknight dinner in a pinch.
I remember thinking my lid was "loose" but I am not sure it was that loose. Hard to tell though. You may just have to get a few cooks under it and see if some of the sticky goopy stuff that the smoke leaves behind helps seal it. I was originally concerned with shut down due to the gap but never had any problems. ive got probably 20 cooks on mine now and don't have any issues with closing it down and the fire going out.
re-looking at the pic, I would say that gap is normal.