Pellet Fan
Pit Talk -- Comments and Questions Regarding These Pellet Pits => Traeger => Topic started by: ScottWood on April 12, 2018, 12:35:48 PM
-
Curious what, or if, people are using for door gaskets on their Traegers?
Not sure I need one, but with summer around the corner, and the desire to get out and do more outdoor cooking, I am also thinking it is cooker mod season. :-)
-
Have never used one with my Junior or my RecTec for that matter.
-
Curious what, or if, people are using for door gaskets on their Traegers?
Not sure I need one, but with summer around the corner, and the desire to get out and do more outdoor cooking, I am also thinking it is cooker mod season. :-)
I bought my Traeger from a gas, grill and fireplace shop now out of business. They installed a rope type gasket. Folks on PH warned me it was a bad move. Two years later I took it all off as it was failing. That's the only place I have rust on my Traeger now. I leak smoke and have a very bad seal, but the gasket was a two year patch at best.
DK
-
Curious what, or if, people are using for door gaskets on their Traegers?
Not sure I need one, but with summer around the corner, and the desire to get out and do more outdoor cooking, I am also thinking it is cooker mod season. :-)
I bought my Traeger from a gas, grill and fireplace shop now out of business. They installed a rope type gasket. Folks on PH warned me it was a bad move. Two years later I took it all off as it was failing. That's the only place I have rust on my Traeger now. I leak smoke and have a very bad seal, but the gasket was a two year patch at best.
DK
Thanks. As I said, not sure if it is even an issue, but was curious what experience others might have had with it.
Given where I live, I don't want anything that can capture moisture and cause rust. I rarely use a cover for that very reason.
-
Nomex high heat gasket tape. On the big A. 3/4" is fine. Make sure you clean the surface, even going to the hassle of wiping a PERFECTLY CLEAN area with alcohol before applying.
Put my tape on my Yoder about 4 years ago after the second cook. Still working, still sticking.
-
not sure where I picked up my nomex at but I cleaned the surface well and then cleaned with acetone. mine has been on for a little over 5 years. I like it. Did it do anything for temps I have no idea, but it helped with smoke coming out everywhere around the lid
-
What makes you think it is needed?
-
Thanks everyone.
Looks like I can get the nomex stuff on Amazon for a pretty cheap price. Might just have to give it a try.
-
What makes you think it is needed?
As I said in my post, I'm not sure that it is actually needed. I do get occasional smoke out through the door but it doesn't seem to be too much. Guess I just like to tinker with things. :-)
-
I've a Traeger Jr. and the discussion always misses me. Why? I just don't get it.
All of our smokers have an exhaust. Some have a stack, some have ports on the back, some have... That smoke has to go somewhere, and it's usually the path of least resistance.
My probe wires come out under the lid and my lid fits tight with no wires. More smoke comes out the hole for the drip bucket than the lid with 2-3 wires coming out of the chamber.
I can only assume that it's a matter of choice, as I can't imagine it making any difference. :2cents:
-
^^^What he said.^^^
Pits aren't air tight. The combustion fan blows air in. It has to go out somewhere; up the chimney, up the auger, out the drip spigot and anywhere else it can. You won't notice any difference in your food if you seal the door with tape.
But the exterior of your pit may be less stained.
-
Scott; When I had my Traeger ( 5 years), I always had the lid sealed with komado self sealing gaskets. Either the top or bottom gasket had to be reduced in width to properly fit. The sides were not sealed as the fit was good after twisting the lid slightly.
The sealing wasn't done for air flow or heat retention, rather staining, as I had a stainless lid that I liked to keep clean.
-
Scott; When I had my Traeger ( 5 years), I always had the lid sealed with komado self sealing gaskets. Either the top or bottom gasket had to be reduced in width to properly fit. The sides were not sealed as the fit was good after twisting the lid slightly.
The sealing wasn't done for air flow or heat retention, rather staining, as I had a stainless lid that I liked to keep clean.
So far that sounds like the best reason so far to seal it up. I don't have a stainless lid though so I guess it isn't a reason for me. :-)
-
I have the Pro 22 and see no reason for a door gasket.
-
While smoking on the Traeger Junior a few days ago I was shocked at the amount of smoke pouring out of the two holes (does not have a stack). I was wondering what I could use to slow this down some by closing off some of the two holes. Are there any type of heat tape or something to use for plugging these two holes some. I thought about using several strips of gasket, but I do not know how this would work.
-
While smoking on the Traeger Junior a few days ago I was shocked at the amount of smoke pouring out of the two holes (does not have a stack). I was wondering what I could use to slow this down some by closing off some of the two holes. Are there any type of heat tape or something to use for plugging these two holes some. I thought about using several strips of gasket, but I do not know how this would work.
You have to realize the fire pot is producing that smoke just as fast as it is pouring out those holes. By restricting the exit and preventing some smoke from coming out, you are also preventing it from producing some smoke too.
-
While smoking on the Traeger Junior a few days ago I was shocked at the amount of smoke pouring out of the two holes (does not have a stack). I was wondering what I could use to slow this down some by closing off some of the two holes. Are there any type of heat tape or something to use for plugging these two holes some. I thought about using several strips of gasket, but I do not know how this would work.
I've just used foil wads on those to keep in more smoke. But I am not sure it made any difference in the results/taste.
-
While smoking on the Traeger Junior a few days ago I was shocked at the amount of smoke pouring out of the two holes (does not have a stack). I was wondering what I could use to slow this down some by closing off some of the two holes. Are there any type of heat tape or something to use for plugging these two holes some. I thought about using several strips of gasket, but I do not know how this would work.
I've just used foil wads on those to keep in more smoke. But I am not sure it made any difference in the results/taste.
Those holes are there by design. That air being pushed into the grill by the fan has to go somewhere and it will find the path of least resistance. Some will come out the hole for the grease bucket, some will come out around the door and some will be pushed back through the auger tube and through the hopper. An auger tube fire, especially if it makes its way into the pellet hopper is not fun. If you choose to block those holes, i'd watch closely for smoke coming from the pellet hopper.
-
It is a shame that all pits don't have the glass front like the Pit Boss. You got to see just how much smoke is in the unit, and it is a lot, like a deep, dense fog. And it is the same with all units...Now, that pellet smoke profile may not be enough for some, I have come to understand that and just learn to say it.