Biggs300
Well-known member
I know this subject has been beat to death, but my 700 will be delivered today and have a few of specific question before I seal the lid.
1. Will sealing the lid affect the grill's ability to maintain lower temps or reach and maintain temps over 450 degrees for what little searing I will do? If not, will feed rate or other adjustments need to be made?
2. I plan to do some cold smoking (mainly cheese) and wonder whether the grill have enough air to keep a smoke tube smoldering.
3. Should I put a gasket around the smoke stack as well?
4. Finally, I have LavaLock gasket material in both 1/2" x 1/8" and 1" x 1/4". Will either work, or is one size better than the other?
Again, sorry for beating the dead horse, but I've read most all the threads on the subject and although some my questions have been addressed, there were varying answers.....and may be here as well. My objectives are to keep as much smoke in the chamber for as long as possible and to keep the outside of chamber cleaner after longer cooks. Thanks in advance for your responses.
1. Will sealing the lid affect the grill's ability to maintain lower temps or reach and maintain temps over 450 degrees for what little searing I will do? If not, will feed rate or other adjustments need to be made?
2. I plan to do some cold smoking (mainly cheese) and wonder whether the grill have enough air to keep a smoke tube smoldering.
3. Should I put a gasket around the smoke stack as well?
4. Finally, I have LavaLock gasket material in both 1/2" x 1/8" and 1" x 1/4". Will either work, or is one size better than the other?
Again, sorry for beating the dead horse, but I've read most all the threads on the subject and although some my questions have been addressed, there were varying answers.....and may be here as well. My objectives are to keep as much smoke in the chamber for as long as possible and to keep the outside of chamber cleaner after longer cooks. Thanks in advance for your responses.
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