Bull lid seal

wincraig

wincraig

Member
Messages
22
Location
Ojibwa WI
Grill(s) owned
  1. Bull
Waiting on my bull and was wanting to put a seal on door before I used it.
Talked wit Recteq and they absolutely advised against it. Something about it will eventually mess up the computer temps after using it awhile by restricting the smoke escape through the vent.
 
I did the seal on my Traeger. I did not do it on the RT. IMHO, it's not necessary.
 
wincraig said:
Waiting on my bull and was wanting to put a seal on door before I used it.
Talked wit Recteq and they absolutely advised against it. Something about it will eventually mess up the computer temps after using it awhile by restricting the smoke escape through the vent.
Click to expand...
I'd sure like for RT to explain why the smoke doesn't continue to exit the smoke stack. I call BS!
 
Chris_G said:
I'd sure like for RT to explain why the smoke doesn't continue to exit the smoke stack. I call BS!
Click to expand...
Me Too! I sealed mine a year ago and have been very happy with the results. I'd say it is a personal preference, not an absolute either way. There is plenty of airflow out the smoke stack and drip bucket
 
I sealed mine to keep it clean. The stainless drum was turning black about 2" wide along the top edge of the door.

It's been about a year and a half. Never had a problem with temp or air flow. My seal is very tight and there is no smoke leakage. It has kept it clean through proabably a hundred cooks.
 
Roaniecowpony said:
I hear a simple salt and pepper rub brings out the natural flavors.

Wrap or naked straight thru?

And, of course, fat cap up or down?
Click to expand...
Tail on the opposite side of the stack to prevent overcooking.
images.jpg
 
Got my RT-1250 last week and did a reverse sear on some ribeye's, got the grill up to 734 degrees!! for the sear but no sear grates YET!!!, just used a flat iron I have. Turned out really good but I noticed a small amount of smoke coming from around the lid. I figure it can keep more pellets pushing and smoking because of some leakage but of course more pellets used. It did blacken up the drum around the lid so I cleaned it and installed gasket material, to keep it clean more than anything else. Got a brisket in now and will see how it does.
 
JayBo66 said:
Got my RT-1250 last week and did a reverse sear on some ribeye's, got the grill up to 734 degrees!! for the sear but no sear grates YET!!!, just used a flat iron I have. Turned out really good but I noticed a small amount of smoke coming from around the lid. I figure it can keep more pellets pushing and smoking because of some leakage but of course more pellets used. It did blacken up the drum around the lid so I cleaned it and installed gasket material, to keep it clean more than anything else. Got a brisket in now and will see how it does.
Click to expand...
 
Any luck with the gasket? I'm trying to decide if I should do the same thing to mine?
 
wincraig said:
Waiting on my bull and was wanting to put a seal on door before I used it.
Talked wit Recteq and they absolutely advised against it. Something about it will eventually mess up the computer temps after using it awhile by restricting the smoke escape through the vent.
Click to expand...
I don't think you need it. spend your money replacing the wheels as disscussd on this forum
 
fishunt14 said:
I don't think you need it. spend your money replacing the wheels as disscussd on this forum
Click to expand...
wincraig said:
Waiting on my bull and was wanting to put a seal on door before I used it.
Talked wit Recteq and they absolutely advised against it. Something about it will eventually mess up the computer temps after using it awhile by restricting the smoke escape through the vent.
Click to expand...
 
Chris_G said:
I'd sure like for RT to explain why the smoke doesn't continue to exit the smoke stack. I call BS!
Click to expand...
My opinion, not an expert. unless your using the intense smoke mode the burn is so efficient it doesn't create a lot of smoke. You will notice in extreme smoke mode it shuts the fan down occasionally and causes the burn to not be efficient.
 
I put this: Fireblack® Hi Temp BBQ smoker Gasket Self Stick 15 ft High Heat 1/2 x 1/8 Black on my 590 before I fired it up. It really keeps the smoke from escaping and crudding up the top. It was pretty easy to install before the unit was fired up. I cleaned the surfaces where I was going to apply the gasket w/ Denatured alcohol to ensure good adhesion.

Does it make any difference in the temperature control or add more smoke to the chamber? I doubt it. It just keeps the lid of the unit cleaner.

My former smoker had a black paint on the lid so the crud build up was not that noticeable but after time there was a pretty thick layer of whatever is in the smoke during a cook deposited on the front of the lid.

Also I agree that the gasket has almost no ability to change the airflow in the chamber. The chimney is what 5" diameter? ~15.5 square inches I don't think the little bit of looseness in the lid can dramatically change the draw of the chimney.
 
Last edited:
I put the lid seal very recently and so far the 3 times since I did the temps have been all over up and down. Set at 225 and it rocketed to 300 than lowered temp and it went to 210 and back up bouncing around the whole time. Even to the point of a flame out when going on xtreme smoke.
Until i put it on I had no issue. So pretty sure I’ll be removing mine.
 

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