SmokeZilla
Well-known member
- Messages
- 1,068
- Grill(s) owned
- Bull
I have seen many people use the gasket and they seem very happy. Especially when they apply it before their first burn which gives the adhesive the best possible chance for success. As you have the 1250, you won’t have to worry about the “witness” marks on the front lower SS part of you chamber. I call it grillmaster’s marks of excellence. I am especially interested in any fact based analysis regarding the seal’s efficacy. If you notice the design, there are 2 major flaws in the RT’s design and the theory behind its use. The first is the chimney. I get the fact that by design it may influence the chamber to flow the smoke across the grill surface. However, below it is the grease drain. Which during a cook expels quite a lot of smoke on its own. Between the two, if your lid fits properly, I can’t see how the almost negligible amount of smoke escaping from the lid makes a big difference. If I had to calculate the CFM loss from my rig, I would put it at less than 0.5% of the total expelled smoke’s volume. To counter this minimal loss, I actually use the small shelves to raise the proteins into the direct path of the smoke versus keeping them on the included shelf, for improved flavor. You will have the second shelf for this purpose and I look forward to your feedback as my unit is the legacy RT700.Awesome thanks for the information.
I saw that some people put a gasket around the lid. Have any of you guys done that?
Other items I like include:
- Thermoworks Signals 4 channel probe set (get the case, you’ll thank me later)
- Infrared thermometer - Although my rigs are pretty stable, it‘s a fun toy and comes in handy
- Leather apron, maybe I’m just messy but at least it looks better than my wife’s, lol
- Heavy duty spatula (x2), great for smash burgers and other stuff
- Industrial duty cleaner (non-toxic) for those inevitable spills
- Industrial strength cleaning cloths (great for oiling the grill’s grates)
- Wooden cutting board (saves the blades of your knives
- Stick type probe (instant read)
- Commercial pan(s) that can be used to season, and transport bigger proteins, great for the resting periods following a cook when combined with a couple of towels
- A serrated knife for cutting briskets, ribs and similar stuff (combine with a great flexible trimming knife for cleaning off stray pieces of meat during prep time
- Large shaker with decent sized holes - great for distributing your home made dry rubs
- Cast Iron cookware. Retains heat and is great for smashing smash burgers (use the bottom) and also for your sauces and other cooked accoutrements.
- Wagyu Tallow. The best thing since butter
In closing, anyone want to educate me on their experiences.