Cook chamber door gasket

Posted: Wed Mar 07, 2012 11:06 am

I know this subject has been gone over many times but I would like some feedback from those that have gone with silicone.

Thanks in advance for taking the time to help me with this decision.
Ed

Posted: Thu Mar 08, 2012 3:10 pm

Are you talking about using silicone to hold the rope gasket or do you mean using just silicone alone as the gasket? I used some of the high heat red silicone to adhere the rope gasket material originally. But that didn't last long and it started peeling off and wouldn't hold the gasket material anymore.

I don't think I'd try to just use it alone, pretty much for the same reason.

Posted: Thu Mar 08, 2012 7:31 pm

I personally think the best gasket is the "tadpole" style. It is either screwed or riveted in place. Very easy to change when required.

Posted: Fri Mar 09, 2012 10:57 am

smokinJim wrote:

I personally think the best gasket is the "tadpole" style. It is either screwed or riveted in place. Very easy to change when required.

+1

I now will replace my gaskets every couple of years because they start getting hard from all the grease on the lower part of the cook chamber door. I suffered through a couple of competitions last year with old gaskets and I fought really hard to keep the temp down in high winds. After I changed the gaskets -- high winds are no longer an issue.

Posted: Sat Mar 10, 2012 10:33 am

Thanks guys. I ordered tadpole style rope yesterday.
Man building this clone sure has been an adventure. Sure will be glad when it is cook ready.
Thanks again
Ed