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06-04-2015, 10:03 AM | |
Be Kind To Your Pets
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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? |
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06-04-2015, 12:03 PM | #16 |
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My pal Mr. Doggity said if you do use Adhesive backed Nomex tape as gasket seals, you have to make sure your smoker is spotless clean before you stick the tape onto it, or it'll leak. Would probably be best to install this on a brand new smoker than a used one. Of course, it's the older used smokers that leak the most....so....
I guess I can live with a little smoke sneaking out here and there. It is an imperfect world after all. |
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06-04-2015, 12:07 PM | #17 |
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When I bought my first WSM I remember reading in manual that smoke leaking out door is normal and part of the design. Granted this was maybe 30 years ago when I bought my first but they haven't changed much.
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06-04-2015, 12:11 PM | #18 |
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Also friend uses a WSM to cook pizza all the time and can reach temps of 500* plus standard smoker. So leaking smoke shouldn't be a huge issue. Those temps are approaching a ceramic egg at 700* at 2/3rds the cost.
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06-04-2015, 12:28 PM | #19 |
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only way to do that is with the door literally off...using nothing but dampers, I cannot get mine over 300.
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06-04-2015, 12:34 PM | #20 |
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06-04-2015, 12:37 PM | #21 |
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When he is in town I will ask him. I also remember members doing same in a thread here. Actually reaching 600 on a Weber. I only smoke with mine but do a search people are doing same thing with WSM they do with eggs its out there. But I am very certain its not briquets.
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06-04-2015, 12:39 PM | #22 |
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Yeah, you'd need an open flame plus no water in the pan.
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06-04-2015, 01:22 PM | #23 | ||
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Quote:
But the temperature controller will close the damper at times. Ultimately I'd rather just have a remote probe thermometer that gives me an alert when needed and I'll adjust the bottom to control air flow to the coals. I don't like the idea of ever shutting down what amounts to an exhaust vent. Quote:
They're a little pricier than the maverick but just as accurate and far more versatile, IMO. I use my thermopen to calibrate it and it's never more than a degree or so off (and the thermopen is a legit thermocouple so you know it's balls on). I have a maverick as well and it's gone to the tailgate box just so I always have something in there. I never use it anymore. If you use the minion method on the coals, you should have plenty of juice to make it through the night. If you're really worried about the external temp messing with the rig, you could always go buy a water heater sleeve and wrap the smoker for added insulation and steadier heat control.
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06-04-2015, 01:28 PM | #24 | |
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I use the 3-2-1 method as well - the dreaded 'Texas Crutch'. Eh, **** the purists, it's easier and a hell of a lot faster. I don't pre-soak mine but do put some apple juice and some 'Tryme Tiger Sauce' on them right before I wrap. I think the Tiger Sauce really helps with the Maillard reaction and helps thicken the bark up. When I put them on for the last hour I just prop the door open to about 4 inches of opening to let the heat get up to the 350 range and it really crisps up that outside. I presume you remember to rip off the fell/silverskin before you put them on? It makes a huge difference with ribs, IMO. Maybe it's not as big a deal with baby backs - I'm a spare rib man myself.
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06-04-2015, 01:30 PM | #25 |
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That company is trying to sell you a bill of goods.
I've had that exact smoker for over 10 years... and yes, you get some smoke through the door and lid at first. After about 30 minutes into the cook there should be no visible smoke for the rest of the time. We aren't trying to cook in a vacuum. As has been said, if it holds temp why is anyone worried about some leakage? There a huge holes top and bottom to maintain temperature. I use a version of the Minion method for brisket. It's a mix of Kingsford, lump, oak and hickory. It works quite well. Last edited by Stewie; 06-04-2015 at 01:40 PM.. |
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06-04-2015, 01:30 PM | #26 |
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A lot of times by the time you get through 4-5 smokes those things are worthless due to the heat, smoke, ect.
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06-04-2015, 01:31 PM | #27 | |
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You could get some outstanding heat/convection on one of those and I would think you could get the neopolitan style pizza with that good crust 'pop' to form the lighter/bubblier crust from the expensive wood ovens for 1/10th the cost.
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06-04-2015, 01:35 PM | #28 | |
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Quote:
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06-04-2015, 01:51 PM | #29 | |
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Because if you use the crutch, there's never a moisture issue that I've seen and ultimately I think removing the membrane gets you just a little more smoke penetration. I'll tell you what the best purchase I've made for ribs is, though - a very heavy duty rib rack. http://www.amazon.com/Steven-Raichle...words=rib+rack I friggen love this thing. Most of them are too short for spare ribs so your ribs fold at the top and make contact so you don't get an even cook. They're cheaper materials so they don't hold up worth a damn and they aren't coated so they're a pain to clean. This thing is massive but fits perfectly in a 22.5 kettle. It's very tall so it holds the ribs perfectly upright and you get a great even smoke all across the rack. It's made the process virtually bulletproof.
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06-04-2015, 02:59 PM | #30 |
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The only time I wrap is if I'm pressed for space. Then I will stack them all up to cook the last hour or so. I think wrapping them gives a "steamed" quality that I'm not real fond of. Sort of like a really tender brisket that's done in the oven, covered with onions and wrapped in foil. Super moist, but the natural fats in between the muscle fibers tends to steam out, and leave the meat more "wet" than juicy. That probably doesn't make sense.
I guess the best way I can describe it is this: So, imagine you have an overdone steak. You want it to be more juicy. So, you dip it in warm water. Yummmm, NOT! That is how wrapped ribs compare, IMO, to unwrapped ribs. Those natural fats just don't seem to escape as well without the steam. |
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