Gasket installation on a Weber Smokey Mountain 

That's actually a good idea

Great, let us know how it goes

Glad to be of help :)

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.

You can buy usually it’s not necessary unless you see leaks there

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 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-E7FWJFvare0.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 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-E7FWJFvare0.htmlsi=JNdMK0RTY-5IhIdb

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.

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 RU-vid 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.

Thanks for pointing that out.

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.

hmmm...interesting question. I don't know honestly, but you can try asking the sellers/manufacturers directly. Might defer from one brand to another

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.

Just to guarantee that the gasket is in the right place. Did you put it on the barrel? if so, how is it?

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.

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.

Acetone will do.