Got myself my first smoker, have a few questions about sealing it up tight...

Hello EmagdniM & welcome to SMF. You might want to try reading the posts here

http://www.smokingmeatforums.com/for...ad.php?t=51326

or here to help with your decisions.

http://www.smokingmeatforums.com/for...ad.php?t=58778

Also, stop by "Roll Call" & introduce your self so that we know who you are & can give you the warm reception you deserve. Have fun & enjoy your stay here.

I belive many go to the auto parts store and get a tube of high temp silicone, apply a thick bead around the door, next put kitchen type saran wrap or wax paper on the smoker and close the door, let the silicone cure and open, remove the kitchen wrap and you have a perfect seal. Trim off the excess with a razor knife

Does it really matter if it's sealed? My GOSM door leaks out a fair amount of smoke, but I figure as long as it's smoking and my temps are where I want them it doesn't really matter

No it doesn't. As long as you get temp inside, nothing else matters.

Ok I think too much is made about sealing up every nook of a smoker. I have a fairly high dollar smoker and a bit of smoke escapes around the doors when smoking heavy. Think about it. If ya can hold steady temp ya got a 3-4 inch hole in that thing that spits out smoke the whole time. If ya gotta temp problem then it may or may not be the seal of the unit causing it. Sounds like ya made all the mods ya need. Fire her up and play with it a bit and see if she will hold fairlly steady. Good Luck!

I'm with most of the other guys on this one. A little smoke and a little heat loss ain't gonna matter @ all.

beard

Ah,however. Some models depend heavily on airflow that draws from the fire box. Otherwise many fight temperature control issues. Automated guru type devices can fan the flames but positive pressure is a requirement to best take advatage of these expensive add ons.  I do not think I need a fan now that I sealed up air leaks and air is then required to be drawn in through the fire box and up in to the cooking chamber. (I have a reverse flow smoker BTW).  If you see a fire that just flames up out of control yet the cooking chamber is not all that hot, you have air leaks in the chamber that are bypassing the firebox supply of smoke and heat. Once you control the airflow, you control the temp and the fires fuel consumption. Once it is sealed end to end, there is more relationship between how your fire goes so how goes you smoking chamber. Looking back I wish I had opted for a dual stack option to spedd up airflow early on while warming up all that steel. Then shut one during the entire cook. I have seen them in my research and thought it was to look cool. Not so. If you see the double stack. That guy has walked these miles and it is a functional mod for certain.