Any Actually Try Silicon Sealer Gasket?
- Thread starter D Arita
- Start date
Ben Setzer
TVWBB Fan
Why do you want to put a gasket around the door?
Mine seals just fine. I would think the heat could create a problem with silicon.
Ben
Mine seals just fine. I would think the heat could create a problem with silicon.
Ben
Sure you could do it with a high temp product but why? (btw/tried it. Spent all this time, made a mess, and yes it was more "airtight" but did it really matter?) As long as you have a reasonable fit on the door (which most usually can be achieved with a bit of bending) things are fine. It wasn't designed to be airtight nor does it need to be. I was all over trying to improve & re-engineer the smoker in the beginning. Fix this, improve that... It made me happy to install a thermometer in the lid and add handles, etc. Didn't make any of my food taste better.
Don't get me wrong, there is always need for improvement in whatever... me: I'd rather concentrate on improving my cooking technique & recipes. Sorry. Friday night rant!
Don't get me wrong, there is always need for improvement in whatever... me: I'd rather concentrate on improving my cooking technique & recipes. Sorry. Friday night rant!
Well, since oxygen is the fuel for the fire and control of that oxygen is in the vents, I want to make sure that there are as few unknowns as possible. If I can mitigate the air coming from the door, I figure that's just one more thing...ya know. I've read a lot here about how to do that. I just haven't read about the results.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">If I can mitigate the air coming from the door, I figure that's just one more thing.. </div></BLOCKQUOTE>
I agree, eliminating variable such as that is a good thing but how significant of a difference are we speaking of? Guess I'm just saying, in the end it wasn't worth it (to me). In the beginning I was so concerned about air infiltration I had (high temp duct) taped the door closed.
I agree, eliminating variable such as that is a good thing but how significant of a difference are we speaking of? Guess I'm just saying, in the end it wasn't worth it (to me). In the beginning I was so concerned about air infiltration I had (high temp duct) taped the door closed.
Bill Meredith
TVWBB Fan
Like Marc said, how big of a difference?
Like you, I obsessed over the door when I first got it but realized in an opening that is 1/8" or less, you are going to have VERY minimal air infiltration. It really hit home that the gaps didn't matter when after my first cook, I closed it up and the fire snuffed itself out with no problem. If enough air was getting in, then the fire would not have gone out. Also I have the bbq guru eyelets installed so there are 2 additional holes for infiltration as well and again no issue. AND no issues with gaining, reducing or holding temps with just adjusting the vents.
Like you, I obsessed over the door when I first got it but realized in an opening that is 1/8" or less, you are going to have VERY minimal air infiltration. It really hit home that the gaps didn't matter when after my first cook, I closed it up and the fire snuffed itself out with no problem. If enough air was getting in, then the fire would not have gone out. Also I have the bbq guru eyelets installed so there are 2 additional holes for infiltration as well and again no issue. AND no issues with gaining, reducing or holding temps with just adjusting the vents.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Meredith:
Like Marc said, how big of a difference?
Like you, I obsessed over the door when I first got it but realized in an opening that is 1/8" or less, you are going to have VERY minimal air infiltration. It really hit home that the gaps didn't matter when after my first cook, I closed it up and the fire snuffed itself out with no problem. If enough air was getting in, then the fire would not have gone out. Also I have the bbq guru eyelets installed so there are 2 additional holes for infiltration as well and again no issue. AND no issues with gaining, reducing or holding temps with just adjusting the vents. </div></BLOCKQUOTE>
That's the problem. When I close all vents, the coals keep burning until they burn out, usually the next day.
Like Marc said, how big of a difference?
Like you, I obsessed over the door when I first got it but realized in an opening that is 1/8" or less, you are going to have VERY minimal air infiltration. It really hit home that the gaps didn't matter when after my first cook, I closed it up and the fire snuffed itself out with no problem. If enough air was getting in, then the fire would not have gone out. Also I have the bbq guru eyelets installed so there are 2 additional holes for infiltration as well and again no issue. AND no issues with gaining, reducing or holding temps with just adjusting the vents. </div></BLOCKQUOTE>
That's the problem. When I close all vents, the coals keep burning until they burn out, usually the next day.
timothy
TVWBB 1-Star Olympian
What brand of charcoal are you using?
My door has never been perfect, and several of my bottom vents are mangled and pulling away from the charcoal bowl. Yet I can still shut it down and snuff out the coals for re-use ( I use RO lump and briqs)
But I could never do that with the Comp K, IME the smallest amount of air infiltration is all it takes for that stuff to burn all nite.
Tim
My door has never been perfect, and several of my bottom vents are mangled and pulling away from the charcoal bowl. Yet I can still shut it down and snuff out the coals for re-use ( I use RO lump and briqs)
But I could never do that with the Comp K, IME the smallest amount of air infiltration is all it takes for that stuff to burn all nite.
Tim
Bill Meredith
TVWBB Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by D Arita:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Meredith:
Like Marc said, how big of a difference?
Like you, I obsessed over the door when I first got it but realized in an opening that is 1/8" or less, you are going to have VERY minimal air infiltration. It really hit home that the gaps didn't matter when after my first cook, I closed it up and the fire snuffed itself out with no problem. If enough air was getting in, then the fire would not have gone out. Also I have the bbq guru eyelets installed so there are 2 additional holes for infiltration as well and again no issue. AND no issues with gaining, reducing or holding temps with just adjusting the vents. </div></BLOCKQUOTE>
That's the problem. When I close all vents, the coals keep burning until they burn out, usually the next day. </div></BLOCKQUOTE>
That's not good! I would check the mid section for being out of round. If it's bad, call weber to get a replacement under warranty. Until it comes, you can try creating a seal with foil at the bottom and at the top of the mid section. If it's in round, try gently molding the door against a rounded edge such as a kitchen counter. That's what I did with mine and it worked pretty well.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Meredith:
Like Marc said, how big of a difference?
Like you, I obsessed over the door when I first got it but realized in an opening that is 1/8" or less, you are going to have VERY minimal air infiltration. It really hit home that the gaps didn't matter when after my first cook, I closed it up and the fire snuffed itself out with no problem. If enough air was getting in, then the fire would not have gone out. Also I have the bbq guru eyelets installed so there are 2 additional holes for infiltration as well and again no issue. AND no issues with gaining, reducing or holding temps with just adjusting the vents. </div></BLOCKQUOTE>
That's the problem. When I close all vents, the coals keep burning until they burn out, usually the next day. </div></BLOCKQUOTE>
That's not good! I would check the mid section for being out of round. If it's bad, call weber to get a replacement under warranty. Until it comes, you can try creating a seal with foil at the bottom and at the top of the mid section. If it's in round, try gently molding the door against a rounded edge such as a kitchen counter. That's what I did with mine and it worked pretty well.
I used fireplace sealer, which is a high temp silicone. I put wax paper on the side of the mid section, put a bead of sealer around the edge of the door, then carefully put the door on. It was a definite improvement. You need to scuff the door and wipe it with lacquer thinner or solvent where you're putting the sealant on so it will stick.
The other problem I had with my 22.5 (it was an early one) was the fit between the center section and the bottom. I ended up using the rope gasket there, stuck on with more of the sealant. After that, it would shut down right away when the vents were closed.
The other problem I had with my 22.5 (it was an early one) was the fit between the center section and the bottom. I ended up using the rope gasket there, stuck on with more of the sealant. After that, it would shut down right away when the vents were closed.
Paul V (Las Vegas)
TVWBB Member
I purchased the Cajun bandit WSM replacement door. Money well spent. Door seals great and no messing with sealers.
http://cajunbandit.com/wsm-parts-mods/
http://cajunbandit.com/wsm-parts-mods/
A.J. Crocker
TVWBB Member
If the door is the problem, you can achieve a better seal by bending the top of the door to a smaller radius than the middle section, then when you close and latch the door it will have to "mold" to the shape of the middle section. Over time, it will fit very nicely.