Just got a new 1280 CB grill. Not top of the line but it'll serve my purpose for a few years hopefully. It was a fathers day gift so I just had time to put it together. I sealed the fire box top and bottom together with red RTV and used RTV in between grill and firebox. Also, used the RTV on the smoke stack.
Since these are cheaper grills. I am not sure how to seal the sides. There's a decent amount of space on each side. Would like to do that before I season it.
Any specific details/pics?
Also, the semi circle holes for the rotisserie, I need to seal those also. I think I saw someone just put a bolt, some washers and a nut on it to seal it off. Is that my best bet? What kind of bolt should I get? Stainless, etc.?
I did make a charcoal box with expanded metal. Should that go on the factory coal grate or do i remove the grate all together?
Speaking of seasoning, the manual isn't clear if I should put charcoal in the firebox and grill area or just firebox? Any thoughts?
I also have a couple of thermometers to go on the lower portion of the top of the grill. Just need to get some drill bits to go through the metal.
No idea when I'll get around to a baffle. Any cheap/free ways to evenly distribute heat through the chamber until I can get something better?
Thanks for any other ideas?