Gasket

[Steve In Pa]

Did you get gasket from Dansons or find one on-line? I’m waiting for a warranty replacement but fighting temps while still smoking. TIA

I got the replacement from Pit Boss.

 

[carmangary]

If smoke is coming out tiny door cracks then the grill is full of smoke and has to go somewhere. If you want to seal it so the smoke only goes out the chimney that's fine and dandy but I really doubt that extra smoke will make any difference in regards to how the meat cooks/tastes. Seems like a waste of time and money to me.

 

[Steve In Pa]

If smoke is coming out tiny door cracks then the grill is full of smoke and has to go somewhere. If you want to seal it so the smoke only goes out the chimney that's fine and dandy but I really doubt that extra smoke will make any difference in regards to how the meat cooks/tastes. Seems like a waste of time and money to me.

You’re probably right but if Pit Boss will replace my cracked gasket I’ll take it

 

[Up-n-Smoke]

If smoke is coming out tiny door cracks then the grill is full of smoke and has to go somewhere. If you want to seal it so the smoke only goes out the chimney that's fine and dandy but I really doubt that extra smoke will make any difference in regards to how the meat cooks/tastes. Seems like a waste of time and money to me.

Here's my take (FWIW). I'm new to pellet smoking, but not to smoking in other forms. Early on I found that a adding a smoke tube loaded with pellets-chips-pellets-chips-pellets, etc does add more smoke flavor to my meats. Another thing I'm still looking for are 100% pure wood pellets (no fillers, no added fragrances) - with hickory as my personal favorite. All that said, I agree that pellets may be more hassle than they're worth, and the smoke escaping around the lid is simply a beautiful thing to behold.

 

[Redoctapus]

Here's my take (FWIW). I'm new to pellet smoking, but not to smoking in other forms. Early on I found that a adding a smoke tube loaded with pellets-chips-pellets-chips-pellets, etc does add more smoke flavor to my meats. Another thing I'm still looking for are 100% pure wood pellets (no fillers, no added fragrances) - with hickory as my personal favorite. All that said, I agree that pellets may be more hassle than they're worth, and the smoke escaping around the lid is simply a beautiful thing to behold.

I have 3 smokers, two are pellet smokers, one PBV5 and one GMG Daniel Boone barrel smoker. All three have dampers on the smoke stack. I open the damper until no smoke is leaking from lid or where ever then I start closing the damper until I see wisps of smoke escaping. At this point I let the smoker do it's business. I use remote thermometers that graph temperatures and this method keeps my smoker temps at the set temps. Some of the smokers I see do not have a smoke stack, if I had one off these I think I would plug some holes to obtain the results of slight leaks around the lid. I have not had a pellet smoker that could not maintain a smoke temp even my first Masterbuilt from many years ago. Can you try to limit / dampen the exhaust ports or stack?

 

[Steve In Pa]

Here's my take (FWIW). I'm new to pellet smoking, but not to smoking in other forms. Early on I found that a adding a smoke tube loaded with pellets-chips-pellets-chips-pellets, etc does add more smoke flavor to my meats. Another thing I'm still looking for are 100% pure wood pellets (no fillers, no added fragrances) - with hickory as my personal favorite. All that said, I agree that pellets may be more hassle than they're worth, and the smoke escaping around the lid is simply a beautiful thing to behold.

I’m a fan of the visual effect of the smoke. A little seeping smoke out the door seal is not a big deal but I want as much of that smoke as possible heading from the bottom, up through the food area and then out the stack.

 

[Tbranella]

I used the oklahoma Joes gasket that they sell at Lowe's on my 1150PS2 and it worked great!
been on for over a year.