My 1st RF build

[tmiller]

The eggs tasted minimally smokey. I deviled them. They were very good. Only took 2 hrs for them to be done straight out of the fridge.

One problem I have with the smoker so far... The doors on the cooking chamber are slightly bowed out and the seal isn't really sealing at all. I tried pounding on the inside to bend the curve back to the original shape without success. I may try welding the inside lip of the seal to the door to see if it pulls the curve back a bit. I think welding on the seal is what bowed it out. Any other ideas? My friend is trying to get me to buy fireplace door wrap but I have not seen anyone here use that.

 

[sqwib]

The eggs tasted minimally smokey. I deviled them. They were very good. Only took 2 hrs for them to be done straight out of the fridge.
One problem I have with the smoker so far... The doors on the cooking chamber are slightly bowed out and the seal isn't really sealing at all. I tried pounding on the inside to bend the curve back to the original shape without success. I may try welding the inside lip of the seal to the door to see if it pulls the curve back a bit. I think welding on the seal is what bowed it out. Any other ideas? My friend is trying to get me to buy fireplace door wrap but I have not seen anyone here use that.

take a couple close up photos, I want to see if silicone only will work.

Does this smoker have a clamp on the doors?

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• sqwib
• Dec 24, 2012

 

[jabbo]

If you like a nice brown crispy skin on your chicken and turkey, I have some advise.  Try cooking them at 325 for the entire cook.  They will not dry out and will be a beautiful brown color.  I usually don't split mine and the skin between the leg and body is crispy like a thin potato chip.  Just my $0.02!!

 

[tmiller]

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• tmiller
• Dec 24, 2012

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• tmiller
• Dec 24, 2012

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• tmiller
• Dec 24, 2012

The worst of the gap is at the bottom where it is bowed out 3/8"

 

[tmiller]

I am getting going with the brisket today. It is a nice 5 pounder from my own steer.

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• tmiller
• Dec 24, 2012

I did a dry rub last night and kept it in the fridge for 12 hrs.

We woke up to 2 inches of snow on the smoker this morning.

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• tmiller
• Dec 24, 2012

After 1 hr it is already smelling amazing.

 

[bruno994]

Looks great, can't wait to see the brisket.
 

 

[sqwib]

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• tmiller
• Dec 24, 2012

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• tmiller
• Dec 24, 2012

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• tmiller
• Dec 24, 2012

The worst of the gap is at the bottom where it is bowed out 3/8"

Same exact problem I had. Mine got a little out of wack from the flat bar that was added.
I used pipe clamps and squeezed it till i had aboit a 1/16 gap...best I could do

 

[sqwib]

Damn droid...wasnt finished
Anyhow the clamps keep it pretty tight and I used high temp silicone I barely get any smoke leak now but was fine before the silicone

 

[sqwib]

Its an easy fix. Open your door and use a pipe clamp to squeeze. You can also close the door withe a screwdriver or something between the enter of the door and the outside of the chamber on each side. Just take care of the center piece

 

[tmiller]

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• tmiller
• Dec 24, 2012

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• tmiller
• Dec 24, 2012

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• tmiller
• Dec 24, 2012

Almost done!!!

 

[tmiller]

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• tmiller
• Dec 24, 2012

Another excellent outcome!

 

[diggingdogfarm]

Very nice!

~Martin