Nomex BBQ Smoker Gaskets?
 

I've got a Weber GSM smoker. It does a pretty good job, but it leaks smoke around the lid and from the fire door. Thinking about buying this kit:

http://www.amazon.com/Gasket-Weber-S.../dp/B00CI6WFCU

Anybody had any experience with Nomex gaskets on a smoker?

I'm sure someone more experienced than myself will jump in, but I can't imagine that it is really needed. If it wasn't holding temp that would be one thing, but some smoke getting out because it is being filled with more smoke...

I have a WSM, myself, that's going on about 8yrs old and havent really considered the gaskets. I would agree with Morph, if it's not holding heat, you might try them, but smoke leak should be a major concern. I havent had any temperature related issues to date.

The idea is, if you can seal it up better, it'll burn the wood and charcoal fuel slower and more efficiently. Some smoke will always get out I think. Besides, after a couple two or three hours, the meat is going to hold all the smoke it's going to hold anyway. After that point, it's all about temperature control.

I will add that I also have the WSM. I don't really notice any smoke loss through my door, but do see it around the top of the lid. But I've read that you are supposed to use it with the top damper 100% open, so I figure that if the smoke is leaking out the sides it is already full of smoke.

Thinking about getting one of these.
http://static1.squarespace.com/stati...pg?format=500w

http://tiptoptemp.com/

Interesting idea but like Morphius just said - you always keep the top damper open anyway, in large part to avoid getting too much smoke in the chamber and giving your food a bit of a bitter taste. Adding more smoke is really never necessary.

I'll just echo the opinions of others - it doesn't seem necessary unless yours is giving you temp control issues. With the big water pan in the WSM and especially if you burn briquettes instead of lump, I can't imagine any real temperature control issues on the WSM. Hell, if you're anywhere from 225-250 you're going to be fine 90% of the time. If you can't hold it any steadier than that, I'm not sure what good this gasket would do ya.

The only real advantage I can think of would be that if you'd be getting a little less oxygen to it so you'd theoretically burn off less charcoal, but you're intentionally starving it using the bottom dampers anyway so all this would seem to do is allow you to open those bottom dampers up a little bit more - at that point, where's the gain?

Meh, it's an interesting initial thought, but I just don't see the advantage. More smoke /= better.

Closing your top damper is almost always a bad idea. If nothing else, it will ensure that your fire cools off to the point that the fire is no longer burning off all materials, you'll have more particulates in your smoke and now they can't go anywhere so they'll settle on the meat.

Maybe others have figured out some benefits of closing that top damper, but ultimately I've never seen a time where it was a good idea.

I wouldn't mess with them George. I have a WSM, and 1. you are going to see smoke come out the edges of the lid, but you aren't "losing smoke". In fact, if you can see it, it's almost too much to begin with. You want very little smoke. 2. If you are having a hard time keeping up temps in cooler weather, buy a cheap $9 silver "space blanket" and wrap it up in that when you cook in cooler temps. Just my two cents.

That is not closing the damper
It is regulating the heat like a thermostat. opening and closing the damper. The lid is the heat damper. I believe the bottom damper controls smoke. You dont want a white smoke you want a barely noticeable almost a blue smoke. If you like billowing white smoke coming out just roll up newspapers and throw it in because that is the flavor the meat will take on.

http://amazingribs.com/index.html
Nice site with some facts to back it up.

Top damper since warm air is rising is to open or close to make hotter or reduce temp. Bottom damper controls oxygen to coals. I always thought it anyway.

Any WSM users do overnight winter time smokes? I dont own a DigiQ or similar product, and I'm very nervous to try that without said tool or having to get up every couple of hours to check temps/fire.

Get a maverick wireless temperature monitor. I have the standard basic one and I can monitor temps from easy chair. Upgrade monitor allows you to set a alarm if temp falls below your desired temp.

http://www.maverickhousewares.com/outdoor-cooking

Good advice all. I've been wondering how much wood is just right or too much once the fire gets started. I usually start with a charcoal chimney full of Kinsgford, then use chunks of hickory or apple wood to build smoke. Try not to over - do it. Also, try not to go too crazy with the dry rub on the ribs, to make them too salty or too gritty. Each time I do a batch, I get a little better. I've been pre soaking ribs overnight in a mixture of apple cider vinegar and apple juice with kosher salt, then dry them off, let them come to room temp, apply dry rub, let them sit till the dry rub turns a mahogany red, then get em in the smoker at about 225 to 240 for about two to three hours, then pull them out put them in tin foil, rubbed with some squeeze soft butter, put them in the oven for another two hours at 225, don't sauce them until about 15 mins before serving.

Been pretty lucky with that formula. Works best with baby back ribs. The country style ribs are a little too fatty and chewy. I like a clean pull when you bite on them.

I have a WSM Ive done plenty of overnight smokes. But depends on what suck as a brisket I want to have a close watch on it. Pork Butt, Sausage etc I have let go the night.