Just cleaned and dried all surfaces, I had a pretty good idea how to do this but it definitely helps to have a tutorial video like this. Good job and thank you!
Where the fire chamber and center section couple is the biggest problem. The door and lid will quickly form a natural gasket from smoke and greasy after a couple of dry runs with some old meat like freezer burned meat or even get a pound of cheap bacon, let the drippings drip onto the fire.
Great vid, you could also use the diameter to find the exact circumstance for cutting. That will reduce your chance of not having the exact amount of gasket.
Since I've installed the gasket on the body and door I'm having a hell of a time keeping it lit. The coals keep going out. And yes i have the vents open. Leave the top wide open and use the bottom vents as temp control. Even wide open the coals seem to choke out
That's strange. Never faced this issue. What coal are you using? I personally use Kingsford original or long burn. Also I always use a BBQ Guru CyberQ to regulate the temp.
Hi, thanks for the video. I’ve ordered the gasket stuff for my WSM but if you’re still checking comments, how do you approach cleaning the smoker with the gasket on it? Ordinarily I’d just use a hose and then soap and scrub the inside, but would that wreck the gasket/sealant? Thanks for any advice!
Hi, sorry I know this is 2 years late but just got back my access to the channel. I clean the smoker the same way you described. The gasket is still intact.
@@bahrainbackyardbbq3287 WHY, oh WHY would you want to clean your smoker with a hose and soap??? That's a big no-no - it ruins the patina, or 'seasoning'. Pro Pitmasters do not wash the smoker. This is probably the best video on cleaning the Weber Smokey Mountain ua-cam.com/video/E7FWJFvare0/v-deo.htmlsi=JNdMK0RTY-5IhIdb
WHY, oh WHY would you want to clean your smoker with a hose and soap??? That's a big no-no - it ruins the patina, or 'seasoning'. Pro Pitmasters do not wash the smoker. This is probably the best video on cleaning the Weber Smokey Mountain ua-cam.com/video/E7FWJFvare0/v-deo.htmlsi=JNdMK0RTY-5IhIdb
I also have a Weber Kettle and I have put the gasket on the lid since the flat surface is on the lid. I have seen some videos on UA-cam where the gasket was also installed on the body; if it works then it works I guess. Same thing goes with WSM; I installed the gasket on the flat surface only. Judging by a couple of uses, doing that alone should do the trick. I don't see the need to over do it.
Hello there. For leakage, yes I have noticed an improvement. I would say between 70-80% improvement in terms of smoke leakage on both my WSM and Weber kettle. As for temp control, I always use my WSM with a Cyber Q to control the temp, and I have never really performed a proper before/after test on my kettle, so I cannot claim that it has (but theoretically, it should)
This will seal up 100% on most WSM. (some WSM's are a little out of round from the factory) On those, if you use MORE rtv adhesive and test fit the lid before the RTV dries, it will seal perfectly.
I used Lavalock's black regular temperature stick on gasket for where the lid sits and the barrel where the door contacts. The lid area lasted only one season. The heat or grease just destroyed the stick on glue. The door area is still intact though.
Hey Bahrain any problems with he gasket after a few cooks? I have read some reviews stating that once you cook open and close the lid etc..the gasket comes off...thank you
YOU DO NOT NEED A GASKET ON A WEBER SMOKY MOUNTAIN SMOKER! You will make it too tight and it will not breathe. If you make this mod you more than likely will have your bbq meats taste bitter.
Thanks for the info. I haven't noticed any bitter taste so far, then again I usually smoke meat on my Karubecue C-60 for 4 hours, then I wrap em and transfer them to my WSM for the remainder of the cook just to save on wood. Hopefully this weekend I will smoke some briskets entirely on the WSM and see whether their is any bitter taste.
@@2bitnerd I put the gasket on my Cajun Bandit door and now 75% of the smoke exhausts from the top vent and 25% escapes from bottom of the lid. Not too tight and much better than half the smoke coming out the door.
Just cleaned and dried all surfaces, I had a pretty good idea how to do this but it definitely helps to have a tutorial video like this. Good job and thank you!
Thank you for demonstrating this! I just bought a Weber 26" and this helped me out greatly!
Where the fire chamber and center section couple is the biggest problem. The door and lid will quickly form a natural gasket from smoke and greasy after a couple of dry runs with some old meat like freezer burned meat or even get a pound of cheap bacon, let the drippings drip onto the fire.
Try putting the gasket on the smoker body around where the door closes, more effective and covers more area.
That's actually a good idea
I did this! Omg what a difference!
Just got mine in today gonna seal it now after watchin' this video.
Great, let us know how it goes
Great vid, you could also use the diameter to find the exact circumstance for cutting. That will reduce your chance of not having the exact amount of gasket.
Great instructions, thank you!
Thank you! This is exactly what I was looking for!
Glad to be of help :)
You don’t want a gasket the Smokey mountain needs to breath. I just recommend the cage and bandit door. That’s all you need.
Fantastic, thanks! Going to do mine tonight
Since I've installed the gasket on the body and door I'm having a hell of a time keeping it lit. The coals keep going out. And yes i have the vents open. Leave the top wide open and use the bottom vents as temp control. Even wide open the coals seem to choke out
That's strange. Never faced this issue. What coal are you using? I personally use Kingsford original or long burn. Also I always use a BBQ Guru CyberQ to regulate the temp.
Great video, thanks for sharing!
Great job.
Nice video, thank you.
Awesome instructional video. Shalom
The gasket kit includes enough material and the instructions also indicate you can seal the smoke bowl / lower chamber. Has anyone done that?
You can buy usually it’s not necessary unless you see leaks there
You missed the most important fact! Being that your using white gasket with white backing you didn’t explain The sticky part goes face down!!
Thanks for pointing that out.
Hi, thanks for the video. I’ve ordered the gasket stuff for my WSM but if you’re still checking comments, how do you approach cleaning the smoker with the gasket on it? Ordinarily I’d just use a hose and then soap and scrub the inside, but would that wreck the gasket/sealant? Thanks for any advice!
Hi, sorry I know this is 2 years late but just got back my access to the channel. I clean the smoker the same way you described. The gasket is still intact.
@@bahrainbackyardbbq3287 WHY, oh WHY would you want to clean your smoker with a hose and soap??? That's a big no-no - it ruins the patina, or 'seasoning'. Pro Pitmasters do not wash the smoker. This is probably the best video on cleaning the Weber Smokey Mountain ua-cam.com/video/E7FWJFvare0/v-deo.htmlsi=JNdMK0RTY-5IhIdb
WHY, oh WHY would you want to clean your smoker with a hose and soap??? That's a big no-no - it ruins the patina, or 'seasoning'. Pro Pitmasters do not wash the smoker. This is probably the best video on cleaning the Weber Smokey Mountain ua-cam.com/video/E7FWJFvare0/v-deo.htmlsi=JNdMK0RTY-5IhIdb
I used the same but I thought it was to go on the lid. Some even used it on both top and bottom.
I also have a Weber Kettle and I have put the gasket on the lid since the flat surface is on the lid. I have seen some videos on UA-cam where the gasket was also installed on the body; if it works then it works I guess. Same thing goes with WSM; I installed the gasket on the flat surface only. Judging by a couple of uses, doing that alone should do the trick. I don't see the need to over do it.
Great video. Thanks for taking the time to share. Have you noticed an improvement in leakage and temp control? Thanks again
Hello there. For leakage, yes I have noticed an improvement. I would say between 70-80% improvement in terms of smoke leakage on both my WSM and Weber kettle. As for temp control, I always use my WSM with a Cyber Q to control the temp, and I have never really performed a proper before/after test on my kettle, so I cannot claim that it has (but theoretically, it should)
Thank you for your response
This will seal up 100% on most WSM. (some WSM's are a little out of round from the factory) On those, if you use MORE rtv adhesive and test fit the lid before the RTV dries, it will seal perfectly.
Island Outdoor, LLC
Should the door gasket be installed on the door or the body of the smoker?
Good question. I have installed on the door and it does the job.
How is it holding up a couple years later?
Gasket still intact. As effective as when installed
I used Lavalock's black regular temperature stick on gasket for where the lid sits and the barrel where the door contacts. The lid area lasted only one season. The heat or grease just destroyed the stick on glue. The door area is still intact though.
Why did you put the gasket on the door and not on the barrel?
Just to guarantee that the gasket is in the right place. Did you put it on the barrel? if so, how is it?
Hey Bahrain any problems with he gasket after a few cooks? I have read some reviews stating that once you cook open and close the lid etc..the gasket comes off...thank you
Sorry for the late reply. No problems at all. I have cooked on my weber numerous times.
I had problems with mine coming off but I used Lava Rock without using the tube sealant. I'm going to try this with the sealant next.
Anyone know for sure how cold it can be and still have the gasket stick?
hmmm...interesting question. I don't know honestly, but you can try asking the sellers/manufacturers directly. Might defer from one brand to another
i never sealed mine up // had it for 18 years use it in 34 below weather works fine.. i do not see why you guys are doing this..
That's great. Well you can definitely live without it. But I guess there is also no harm in trying to extract the most out of the smoker.
Didn't show or even say how to clean it 🤦 epic fail
Acetone will do.
YOU DO NOT NEED A GASKET ON A WEBER SMOKY MOUNTAIN SMOKER! You will make it too tight and it will not breathe. If you make this mod you more than likely will have your bbq meats taste bitter.
Thanks for the info. I haven't noticed any bitter taste so far, then again I usually smoke meat on my Karubecue C-60 for 4 hours, then I wrap em and transfer them to my WSM for the remainder of the cook just to save on wood. Hopefully this weekend I will smoke some briskets entirely on the WSM and see whether their is any bitter taste.
Update: I found no bitter taste on the brisket. But man, smoking with 100% wood yields a way much better taste than charcoal.
Wrong!
@@bullhogsbbq9658 No, he's right.
@@2bitnerd I put the gasket on my Cajun Bandit door and now 75% of the smoke exhausts from the top vent and 25% escapes from bottom of the lid. Not too tight and much better than half the smoke coming out the door.