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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-07-2012, 11:37 AM | #1 |
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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Master Forge Double door LP smoker..
Well - I have been using this smoker for a good year now..
and have to say I like it!! it's great to regulate the temp and smoke density compared to that old side by side stick smoker I had for years - always a hassle and having to stay with it.. but still I was not quite happy with the results I got... the leaking doors on the Master Forge always bothered me, so I looked around here for some advice ... and have to say I found a solution here that worked.. I ordered the following from Amazon for about $14.. 1 "Rutland Inc Gasket Kit Tape 7'X5/8" 95-6" 1 "Permatex F81160 Hi-Temp Red RTV Silicone- 3-Ounce" cut the Gasket tape (a Graphite Fiber Glass strip) to size for the top door.. cleaned and degreased the outer edge of the top door and placed a bead of the Hi-Temp silicone on it and lightly pressed in the Gasket tape. Let it dry with the door open. Now I have a good sealing door and yesterday I did my first smoke with it after I had that gasket in place.. Man what a difference !! The temp regulation with the little chimney on top is about 100 % better - the inside temp is getting quite alot higher on the same volume gas settings.. I burn gas on a much lower level to get a nice blue smoke and my wood chip box burns a lot longer and slower.. For Owners of one of these units - In my opion- it's Well worth the money!! |
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Thanks from: ---> |
04-08-2012, 12:45 AM | #2 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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I have one of those cookers. I haven't used it since I got my egg though. I have put out some good food with it in the past. I've been thinking about giving it to a friend who has shown some interest in Q. If I do i'll probably do the gasket first. Thanks for the info.
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10-01-2012, 03:12 PM | #3 |
is One Chatty Farker
Join Date: 09-17-12
Location: Oswego, IL
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Does the gasket go on the inside of the door? I have an older similar looking Brinkmann that I want to seal up nice and tight. How's the fit around the hinges?
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02-11-2013, 02:14 PM | #4 |
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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I guess you can place the gasket either way -
on the inside of the door or, on the ridge of the body of the smoker where the door meets it, to seal the space between them, when you close the door..
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food bloggin at http://oldjinks.blogspot.com/ |
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02-11-2013, 02:20 PM | #5 |
On the road to being a farker
Join Date: 08-18-12
Location: marietta Ga
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If Masterforge or any other mfg of smokers really cared about the quality of their product,
They would make them already insulated at the doors. It seems manufacturers haven't got a clue. |
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02-17-2013, 05:28 PM | #6 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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I'm sure they have a clue, but it interferes with their ability to make the most of their profit for as little cost as possible.
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02-17-2013, 06:29 PM | #7 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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GARNAAL; There ain't no stupid questions for they folks on this forum and the odds are pretty good several have experienced the same kind of problem and found answers they are willing to share. Thanks for posting and adding to the knowledge pool.
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02-17-2013, 07:45 PM | #8 |
On the road to being a farker
Join Date: 08-18-12
Location: marietta Ga
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02-18-2013, 11:20 AM | #9 | |
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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Quote:
I do not think it's the cost of the gasket itself - but the additional step in the Mfg process that adds $$ placing the heat resistant seal and then position the gasket and let it dry undisturbed before packaging the product consumes time .... and process time == money...
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food bloggin at http://oldjinks.blogspot.com/ |
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