I finished most of the modifications on my new Brinkman Trailmaster smoker. I have one question regarding sealing the smoke/fire chamber. Where the two are connected, I am losing quite a bit of smoke. I have read most of the posts on this thread and wanted to get your opinion. What is your overall consensus on using a high heat resistant RTVV between these two chambers. I don't know how hot the fire chamber gets, so I am hesitant to use the RTV Red that I have on hand. It is rated for 650 degree F "intermittently". I have looked for a higher temperature sealant without any luck. There was one that I found, but someone in a post said that it was not pliable when it set up. Any recommendations? Thanks.
Finished with most of the mods
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I just put together my OK Joe's Highland and I used permatex ultra copper in between the firebox and the smoker, as well as the two halves of the FB and around the exhaust pipe. I have no idea how well it will work but it is rated for 700 degrees. At any rate, I have not noticed any smoke seeping out of my smoker. I did order some Nomex tape to go around the doors but haven't used it yet. I don't yet have any smoke seeping out. Of course, the doors haven't warped yet either.
I had another thread on here where I asked around to see if anyone had experience with the Ultra Copper seal and have received no response. So, I went ahead with it. I had more smoke leaks on my old CharGriller than what came out of the exhaust and I still had fantastic cooks. I am more concerned about heat level maintenance than leaking smoke.
Thanks. I'll check it out. Sounds like it's working for you. I wouldn't think it would get any hotter than 700 degrees.I Know what you mean about the heat level concern. My first smoke saw me running in circles trying to maintain a constant temp. Once I get the other temp gauges installed I believe I will get a handle on it. I'm learning!
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I don't plan on cooking on the Ultra Copper seal, and I didn't see anything on the packaging warning of danger if ingested. Red is supposed to be "food safe" whatever that would mean. I'll post a warning on this forum if any of the many BBQ aficionados keel over and croak on me, due to my "unsafe" food. I first heard of Ultra Copper on here, from old posts. I had another post where I asked for someone with experience in the use of copper, but no one responded so I figured no one felt it necessary to warn me of possible hazards of it's use. But, on the other hand, it's probably not a bad idea to use your best judgement.
I will tell you that I have done three burn ins, to clean my smoker and season it. The permatex has not melted from the heat and seems to be holding up quite well so far.