Nomex BBQ Smoker Gaskets?

[gblowfish]

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?

[DJ's left nut]

Originally Posted by tooge

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.

I agree; it's a bit different. I think the natural cheweyness of spare ribs tends to offset it a little and if you get that good hour over high heat it undoes some of the issues you're talking about, but I agree there is a difference there.

I've just never found the unwrapped versions so demonstrably better that I'm willing to deal with the time/effort involved in doing it that way.

[tooge]

It takes a bit more time but actually less effort. In fact, if you are using a WSM, you use mustard or oil on the meat, then rub it liberally. Let it sit out an hour or so. Place on top rack in the WSM (four slabs or less), do the minion method of coal burn down. Let them cook for about 5 1/2 hours at 225. They should be perfect. Talk about easy. If you want them more "fall off the bone", than just a clean pull where you bite, then maybe go a full 6 hours. No need to open up the smoker, wrap, then unwrap to finish. Just cook, then sauce/mop the last 45 minutes or so with the door slightly open. It's actually easier.

[gblowfish]

I have a rib rack buried out on my back porch in a big plastic storage tub that I've never used. Guess I should fish that sucker out and give it a try.

I sold my starter Red Stone Smoker to a buddy for $40. Got it out of my shed and cleaned it up a bit. It's OK for a starter but not as good as the Weber GSM. The Weber is just the tits for smoking ribs.

[Just Passin' By]

Originally Posted by DJ's left nut

Do you know anyone that's ever used a kettle pizza? I've talked myself out of buying the cadillac rig several times; with the brick tombstone underneath and the cooking steel top.

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.

Most ovens can’t reach the 700 plus–degree temperatures of commercial ovens. Enter KettlePizza kits, which are designed to turn 18.5- and 22.5-inch kettle-style charcoal grills into wood-fired ovens. All kits include a metal collar that elevates the grill’s lid and has a cutout that lets you insert pizzas without losing heat. We tried the brand’s most popular model, the Deluxe USA Kit ($239.95), which also comes with a round baking stone and aluminum peel. The results were underwhelming: The maximum temperature reached in the dome was about 650 degrees, and pizzas cooked unevenly. When the flames died down, we had to remove the hot equipment to refuel. The higher-end kit, the Pro 22 Kit ($299.95), performed better. A grate replacement holds the tombstone-shaped baking stone and features openings in the sides, which made refueling easy. A metal fire basket that holds wood chips alongside the stone helped boost temperatures in the dome to more than 900 degrees. Pizzas had evenly cooked toppings, perfectly charred crusts, and great wood-fired flavor. If you are serious about outdoor pizza, it’s still far cheaper than a backyard wood-fired oven.

http://www.cooksillustrated.com/equi...-grilling-kits

[ILChief]

I know a lot of people use Rutland gaskets on their big green eggs. Don't know if it would be good for you or not but worth looking into

[DJ's left nut]

Originally Posted by Just Passin' By

http://www.cooksillustrated.com/equi...-grilling-kits

I'd like to see more first person reviews of this version:

http://www.kettlepizza.com/Serious-E...-p/kpse-22.htm

They built this after the serious eats folks modified one to increase airflow, etc... Kettlepizza contacted them and used the tombstone pizza stone to increase flow on the side, used the baking steel top top minimize heat loss and then vented the back to increase draw/convection within the oven itself. The design changes seem to be really focused and sensible.

I definitely don't need it, but my father in law just spent 30 grand installing a full boat stone-fired pizza oven in his backyard and I'd like to see what I can manage for $400.