I've heard that LavaLock is the main brand people go to for gaskets. I've seen the FireBlack online but have not heard of people using it. That being said, the same people that make LavaLock also make FireBlack. If no smoke comes out of your doors, I wouldn't worry about it though.Cole Leffert wrote: ↑December 28th, 2020, 2:23 pmI'm looking at getting FireBlack Hi Temp BBQ Smoker Gasket Self Stick 1/2" x 1/8", for my doors. Anyone use them? Do they work well? Is there another brand I should be getting instead?
Also, how much should they be compressed when the doors are shut? I have heard several say it should be compressed half the thickness but I have also heard others say there doors wouldn't shut if it was adjusted to compress half the thickness. Thoughts?
My frame and doors are fairly flat, with almost no gap anywhere. So I'm not trying to fill a gap due to a warped door, if that matters.
Thanks Dave! Yeah, I definitely can't wait to get it in!! It will be bolted in place so the masonry work would be more just to seal the gaps between the metal and brick. I'm hoping to get it bolted in place by this weekend and probably put a heater in there to get it warmed up and put some mortar on in the inside to get it sealed up and usable.
Chicken looks great. It makes sense you’d get some heat retention from the bricks. Bonus to that design. Very cool.Cole Leffert wrote:I planned on running just a test run but ended up putting some chicken on. It ran a lot different than I expected! It took about 1 to 1.5 hours to get up to temperature. I wasn't trying to get it up to temp fast. I used a chimney of charcoal to start it then added 3-5" splits to keep it going. The first 3 or so hours I ran it like I have seen guys on YouTube run a 500 gallon offset. Big pile of coals and at least 2 splits at a time to maintain about 250. Then after about 4 hours I only needed about one 3" split to keep temp. I think the brick with a air space behind it and a vent to get rid of heat behind the brick makes it act like a heat sink and not insulation. I'm super thrilled on how easy it is to maintain temp so far!!
Thanks Dave! It tasted great! It seemed like such a long time for chicken! I thought it would dry it out but it was real juicy!dacolson wrote: ↑January 10th, 2021, 5:53 pmChicken looks great. It makes sense you’d get some heat retention from the bricks. Bonus to that design. Very cool.Cole Leffert wrote:I planned on running just a test run but ended up putting some chicken on. It ran a lot different than I expected! It took about 1 to 1.5 hours to get up to temperature. I wasn't trying to get it up to temp fast. I used a chimney of charcoal to start it then added 3-5" splits to keep it going. The first 3 or so hours I ran it like I have seen guys on YouTube run a 500 gallon offset. Big pile of coals and at least 2 splits at a time to maintain about 250. Then after about 4 hours I only needed about one 3" split to keep temp. I think the brick with a air space behind it and a vent to get rid of heat behind the brick makes it act like a heat sink and not insulation. I'm super thrilled on how easy it is to maintain temp so far!!
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Thanks BigPete! I'm happy with the way they turned out!
Of course, the old offset is still usable!Cole Leffert wrote: ↑January 15th, 2021, 2:47 pmThanks BigPete! I'm happy with the way they turned out!
Will you have some BBQ waiting on me?