To seal or not?

[mpjmeyer]

I'm new to smoking and am already loving everything about it. I actually enjoy the cooking process better than eating it.
I have an electric masterbuilt smoker and noticed smoke flowing from all 4 sides of the door so i applied the high temp seal around it.
I smoked ribs tonight and could tell the difference as far as not seeing any smoke come out except from the driled vent in back..
A. Does having a better seal effect the tenderness or taste?
B. Whats the advantage of having a better seal?

 

[linguica]

For proper smoking there needs to be a air flow through the smoker. A senior member here suggest an air flow of 1 full exchange every 15 minutes. This keep the smoke "fresh". A little leakage is not a bad thing.

 

[mpjmeyer]

Ok. I did noticed the ribs were a tad tougher than they were when i didnt have a seal but could have been since i got them from a different butcher. Possible?

 

[mpjmeyer]

Any other suggestions? I just want to make sure my setup is perfect. If te seal was a bad idea, i'll take it off. Just want input from someone with years of experience and trial and error

 

[linguica]

There is no such thing as a perfect setup, each cook is different. If cooking suggestions is what you want,here is a spare rib recipe from one of the "Big Boys" Just looking at the pictures will make you hungry.

http://www.smokingmeatforums.com/t/...asters-choice-pellets-from-todd-in-the-mes-30

 

[daveomak]

meyer, evening...  Is the smoker the masterbuild analog.... No electronic controls....  Drill 2 each 3/4" in the bottom end of the sides... drill 4 each 3/4" holes near the top of the sides for air flow.. that will improve air flow dramatically...  The air flow will reduce the smoke... dilute it so to speak, which is good... too much smoke tastes bad... bitter like creosote... When that is done, no more leaks at the door....  Use a step drill if you have one.... they are the best for drilling sheet metal... If you can't get to 3/4", 1/2" or so is fine also...  you may need extra holes... it is all just hit and miss guess work...   Dave

 

[mpjmeyer]

It's not a digital smoker.  I may just take the seal off and keep it stock.  Don't know how comfortable i'd be with drilling into the smoker.  I was just wondering because a worker from bass pro was telling me the digital masterbuilt has a seal which he said was better.  The smoke pouring wasn't that bad but it does make sense that too much smoke won't taste good

 

[mpjmeyer]

sorry to keep posting on the subject.  Maybe it would be better to keep the door sealed and drill a few holes..   Anybody else do tthis?  Maybe having a hole on all four corners on the back of the smoker?

 

[chef jimmyj]

I have a MES 40 Digital. The door seals Air Tight, no leaks anywhere. There is one 3" vent on top with just what ever air gets past the chip loader at the bottom. Makes great tender Q and I only add water for 3 hours of long smokes. It may have just been the meat as a better seal will keep more moisture in and make the meat more tender not less...JJ

 

[daveomak]

meyer, what you are trying to achieve is even air flow through the smoker and even smoke distribution.....  Place the holes accordingly....  Also, in the future, you may want to get the AMNPS to generate smoke for your smoker.... It makes smoke and it doesn't matter what the smoker temp is... You can cold smoke, hot smoke and it is portable...The best installation for your smoker would be an exterior box that holds the AMNPS and a tube to carry the smoke to the smoke chamber.... Many members have done this mod, me included....  That mod will require 1 more hole in your smoker for the smoke to enter......Now, when all of these mods are done, you will be happy with the quality of your smoked foods.... Just thought I'd warn you about the holes and how happy you'll be....  Dave

 

[mpjmeyer]

I did notice there had to be alot more moisture. When i smoked with the new seal, all four legs had moisture leaking down them creating little water spots on the ground. Din't do that before. Must be good

 

[linguica]

I did notice there had to be alot more moisture. When i smoked with the new seal, all four legs had moisture leaking down them creating little water spots on the ground. Din't do that before. Must be good

That is a sign of insufficient air flow. That moisture should be leaving through the top vent which is most always left full open. Maybe use the drip pan without water.

 

[boardpuller]

A bit different on my gasser I have leaks around the door, Ithought bout sealing but it cooks good and I'm use to it - if it works don't fix it.

 

[mpjmeyer]

Thank you for all the inputs..  I did take the seal off as boardpuller said, "if it works, don't fix it."  Very true.  Plan on smoking a ham xmas morning.  Will keep posted