Gasket material around WSM door?

MattyP

New member
I’ve yet to buy the Cajun Bandit door until I at least give this a try. Has anyone tried to seal their door hatch to prevent heat/smoke from escaping? The stuff I have came as an added bonus when purchasing the lid hinge on Amazon. Currently, I’m trying to clean the door hatch so I can apply the gasket material and fabric. I assume the gasket is placed inside the scoured lines of the door??? See attached picture. Thanks in advance.
72352EBF-B783-4387-9C94-40A9F0A83264.jpeg
 

Geo S

TVWBB Fan
I was able to tweak my door by gently bending to seal tight enough so the coals will go out with everything shut down, but if you have the gasket material anyway, just make sure you degrease as to get a good bond, it looks like the lines you drew are ok, I don't remember if the edges of the door contact the body, if they do I'd put the gasket there.... depending on the thickness of the gasket you might have to adjust the latch, but probably not...good luck...
 

Tracy Seelhammer

New member
I used the Island Outdoors gasket kit, and went out to the outer edges of the entire door. The only gap is the spot just around the latch at the top. I've cooked 3 times since I added the gasket, and it has sealed up tight. No leakage whatsoever.
 

Bob Bass

TVWBB Guru
People somehow think that leakage of smoke is a problem. If there is temperature control issue, it might be wiser to investigate how and where fresh air is leaking into their WSMs.
 

MattyP

New member
I’m just looking for added consistency in temperature . I figure that the leaking areas adds oxygen to feed the coals.
 

Mark Twelve

TVWBB Member
This is a CB door and not the stock one. This is what I have laid out for a door gasket..

(Island Outdoors gasket kit)

IMG_0256.JPG
 

Bob Bass

TVWBB Guru
I’m just looking for added consistency in temperature . I figure that the leaking areas adds oxygen to feed the coals.
Very correct... but from where is the uncontrolled oxygen (fresh air) entering your WSM ?
Bottom section to midsection seam and the 3 intake vents are the normal cuprits...
 

Chris Allingham

Administrator
Staff member
IMHO, if you close all vents and the fire goes out within 1 hour, you don't have a problem with unwanted air infiltration, despite any smoke you see leaking around the door.

If you can't extinguish the fire this way, then you need to look at the fit of the door and adjust as necessary, and check for gaps between the charcoal bowl and the middle cooking section. Some gasket material may be the solution if you can't address those issues through adjustments.
 

MattyP

New member
IMHO, if you close all vents and the fire goes out within 1 hour, you don't have a problem with unwanted air infiltration, despite any smoke you see leaking around the door.

If you can't extinguish the fire this way, then you need to look at the fit of the door and adjust as necessary, and check for gaps between the charcoal bowl and the middle cooking section. Some gasket material may be the solution if you can't address those issues through adjustments.
Good point. The coals are just about out when I’m finished with my smokes, so it might go out soon after with the damper open or closed. I’d need to over briquette to really know.
 

Chris Allingham

Administrator
Staff member
Good point. The coals are just about out when I’m finished with my smokes, so it might go out soon after with the damper open or closed. I’d need to over briquette to really know.
For me, this is a really common occurrence for short cooks. If I'm cooking something for only 4 hours, I usually have a fair amount of fuel leftover. If I can snuff out that fire in an hour by closing the vents, I know I've got a tight cooker.
 

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