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I hadn't thought about JB Weld. Seems like it would work. I may give it a try. Yes they are bolted together. I looked at the Nomex and that is what I am planning to do where the two meet. I like the size that you mentioned. I had already used that around the smokestack Thanks for the information.
Have you had any leakage on the ends of the smoke chamber? Right at the top of the smoke chamber where the end caps come over the chamber I am leaking smoke. But, the worst place that I am losing smoke is where the smoke chamber and the fire box meet. I need to seal that area soon. I imagine I...
Thanks for the information. I think you are probably right on your assumption. In fact, I am going to do the same with mine. I think it will hold up well.
Thanks again.
Hey, I appreciate your response. I have been wondering how hot it gets. I had looked all through the posts but did not see it. That pretty well tells me that my 650 degree red rtv might not withstand the temperatures if I place it between the smoke chamber and the firebox, and between the halves...
Yeah, the Permatex red is what I was first looking at. But, I wasn't sure if 650 degrees was high enough for the firebox. I don't believe anyone on the site has tested the temp on the FB to know what it can get up to.
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...
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...
I don't quite understand about speeding things up. My problem is that the meats are cooking too fast. They are already at 170 degrees with only 3 hrs into the cooking. I am using a maverick remote probe inside the meats, but, unfortunately I don't have a gauge a grate level. It appears to me...
I started smoking a 9.5 lb pork butt roast and 3 baby back ribs at 8:15 am. It is 12 noon now and the internal temperature on both are around 170! I have been monitoring the temp gauge on the smoker (factory) all day and it has been between 200 - 275 all the time. But, apparently I am doing...
Thanks for the information. I did not check the temp gauge with water, but I can easily do that. I haven't changed anything on the gauge. I will have to try to figure out the temps on both spots (grate and center temp gauge) in order to maintain a constant temperature while smoking.
I say that...
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