What is Reddit's opinion of
LavaLock 12 GREY High Performance BBQ gasket smoker seal SELF STICK?
From 3.5 billion Reddit comments
By popularity on Reddit, this product is:
31 reviews of this product found across Reddit:
I have that same smoker, I absolutely love it. I found I was getting a bit of airflow leak coming out of the lid, made the temps fluctuate a bit. I bought some high temp gasket tape and it's worked perfectly. Put it all around the lid, somewhat trial and error. Amazon Link
Welcome to the family. Make your first upgrade to be some Lava Lock gasket material. The lid will leak smoke and heat from the left lower corner. Watch some YouTube videos for installation. You’ll want to shin under the hinges to make it seal perfectly and level.
I think I have the same 575 and also had the issue of the lid not sealing in the smoke. Picked up this stuff from Amazon and it helped a lot:
LavaLock 12 GREY High Performance BBQ gasket smoker seal SELF STICK https://smile.amazon.com/dp/B01F9FE60K/
Same issue with the seal on mine, but I always use some lava tape on my queues. Even my WSM to make sure stuffs really sealed up. Here is a link to what I purchased. https://www.amazon.com/gp/product/B01F9FE60K/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I like the thermometers closer down to where the meat is set to get the temperature at there rather than the top where heat rises. I’ve had to set up 2 probes in my smoker, one in the meat and one in right before it on the grating just to get correct ambient temp.
As this is homemade and not factory cut, I would recommend getting some lavalock for the seal (I can see a little smoke leaking out) and maybe a something to protect the chimney for any water intake.
Get some insulation tape to put around the lid. It will emit a lot less smoke, and hold temperature better as it gets colder.
And yes, once you're above about 275F, you're no longer smoking, you're baking. It's common to smoke for 30min at 225F, then increase to 400F to cook.
Thanks for the update! FWIW after looking at a TON of videos, one guy used a nomex strip to help seal the edges of the lid after bending it slightly back into alignment. It does need a high temp glue for application.
LavaLock 12 Grey High Performance BBQ Gasket Smoker Seal SELF Stick https://www.amazon.com/dp/B01F9FE60K/ref=cm_sw_r_cp_api_i_0KUFFb2Q9RNG3
I would also recommend adding gasket smoker seal around the lid. It does a great job keeping the smoke in.
LavaLock® 12 Grey High Performance BBQ Gasket Smoker Seal SELF Stick https://www.amazon.com/dp/B01F9FE60K/ref=cm_sw_r_cp_api_i_eUQoFbSDMKP40
I removed the bottom vent and the sliders, put a rectangle of this around the edges where it meets the ceramic, only put back the solid vent slide (put a rectangle around it as well) and then put two layers on top of the top lid vent hole, not around the edge, like actually on the top. I can take pics if you need, just DM me.
https://www.amazon.com/dp/B01F9FE60K?ref=ppx_pop_mob_ap_share
Just found it on Amazon. There's tons available if you search for BBQ gasket tape. Here's the one I got: LavaLock
I'm speechless, what a serious wealth of knowledge. I have some coins left over to give you gold but I'm not sure how, I'll have to do it at a computer I think. You definitely earned it. Thank you so much!!!!!
I will probably have a few questions for you soon but for now I just wanted to say thank you for assisting a random stranger from the internet. Gonna break her in with a large amount of atomic buffalo turds and a pork shoulder!!!
Edit: LavaLock 12 GREY High Performance BBQ gasket smoker seal SELF STICK https://www.amazon.com/dp/B01F9FE60K/ref=cm_sw_r_cp_apa_i_LPwvDbFG37KJX
Was this the seal you bought?
As others have stated, you want a seasoned wood fire with an open flame. You can use briquettes to start the fire but you wont get the heat you need until you add the wood.
A Lavalock Gasket will seal the door, but you dont want to put in on the fire box.
A few points for some drastic improvement to this grill.
First, the holes on the side and the lid gaps make this impossible to regulate. For the lid gaps you need to go out and get some insulation to stop the heat from escaping and to regulate airflow.
Second, figure out something on those holes... I have no idea right now but you need to figure out a regulator.
Third, that is made of super thin aluminum. That means the grill itself cannot act as a heat capacitor and will take forever to bounce back up in heat after every lid opening. Buy a bunch of firebricks and put them along the bottom. MAKE SURE THEY'RE FIREBRICKS, not regular bricks. These will absorb tons of heat and radiate it back out if the temperature drops.
Yep! These are all good tips. Also you might think about some Lavalock to seal up the door and lid a bit better.
If they purchased the proper gasket tape its fine. Its called fireblack or lavalock depending on the company you purchase it from. It's used to seal smokers and grills. With Charcoal or stick burner grill/smokers you don't want any additional air getting in from cracks that could fluctuate your temperature. If you are trying to smoke a brisket you want to keep the temp even, steady, and low and the additional air will cause your fuel to burn hotter and produce black acrid smoke that will make it taste poorly. If the gasket tape isn't directly in the flame it shouldn't burn. The ambient heat shouldn't cause it to off gas chemicals.
​
Nomex gasket. I put some around the perimeter so the lid got a better seal.
https://www.amazon.com/dp/B01F9FE60K/ref=cm_sw_r_cp_api_fabc_zomQFbQVBQY37
In addition to the thermal blanket others have mentioned, it helps greatly to seal the inside lid with a gasket using a food safe adhesive
Adding to this thread in case somebody is searching for information. Here is the size of lava lock you need. One package will work for the lid and your hopper if you want to put some there as well.
https://www.amazon.com/dp/B01F9FE60K?psc=1&ref=ppx_yo2ov_dt_b_product_details
You need to remove the lid and its quite easy as its just a screw and a nut. You can get the side with the hopper by using a flathead at an angle. Remove the little bumpers from the lid and save them in case you want to go back to how the lid used to be. Apply the gasket along the front and sides past where the lid bends (stop somewhere just past the bolt hole of the side of the lid). For the back of thee lid apply the gasket on the inside lip where it will meet the body of the grill.
It won't be a prefect seal but you will see a lot less smoke leaking out of the front, sides, and back than before. I found my grill temps across the grate were more stable after the install as I tested with cooking soft tortilla shells before and after applying.
I didn't do a before/after taste test so not sure if it makes a difference or not. I also didn't burn through a full hopper before and after to see if there was any impact there. What I do know is logically it makes sense to keep as much heat and smoke in the cooking chamber as you can. Assuming that Traeger designed this grill properly you want the exit to be mostly with the vents so logically this mod makes sense.
Worst case if it causes problems just remove the gasket
I heard aboutlavalock while researching and installed it before my first cook. Helps the seal a lot.
LavaLock® 12 Grey High Performance BBQ Gasket Smoker Seal SELF Stick https://www.amazon.com/dp/B01F9FE60K/ref=cm_sw_r_u_apa_fabc_Ehm7Fb2DY0K9K?_encoding=UTF8&psc=1
LavaLock 12 Grey High Performance BBQ Gasket Smoker Seal SELF Stick https://www.amazon.com/dp/B01F9FE60K/ref=cm_sw_r_cp_api_i_.tIMFb1XJ691M?_encoding=UTF8&psc=1
>Which 24, the SG?
Yup!
>And does Camp Chef sell the grill grates separately or so I have to go third party? My understanding is they have the shield that can be moved to get direct heat from the flames.
I definitely notice much hotter temps when using grates. I use mine over direct heat. From their site:
GrillGrates increase the grill surface temperature, reduces flare ups, hot and cold spots and delivers restaurant quality sear marks
>As for the lid, does it not hold in heat well? Would it be helpful to invest in a blanket rather than tape? Or does the tape work good enough?
I used this tape around the lid. It's inexpensive, you retain a lot more smoke, and temperature swings are less violent, maybe (I'm not a scientist, but it seemed that way to me).
I have no experience with a blanket.
Good luck and have fun!
I have a Silverton 620 and purchased this:
LavaLock 12 Grey High Performance BBQ Gasket Smoker Seal SELF Stick https://www.amazon.com/dp/B01F9FE60K/ref=cm_sw_r_cp_api_i_VASzFbQ88NPWM
Check your measurements to make sure 15 feet works.
LavaLock 12 Grey High Performance BBQ Gasket Smoker Seal SELF Stick https://www.amazon.com/dp/B01F9FE60K/ref=cm_sw_r_cp_api_i_hhliFbNPNHP5K
I used Lava Lock 12 High Grade gasket. So far I'm impressed.
https://www.amazon.com/dp/B01F9FE60K/ref=cm_sw_r_cp_apa_i_HV4fFbH8KQ9KC
You can get a Gasket to seal the door.
Nice report and looking forward to the pictures of smoked meat. If you see smoke leaking from other then the vents on the lid, an inexpensive enchantment is to put smoker seal tape around the top lid, bottom coal bowl and the door. Some interesting article can be found virtual weber bullet. Enjoy the WSM experience.
I bought a second hand smoker that didn't line up too well and leaked heat/smoke everywhere until I found a sealant.
I used that on the lid (on the smoker and the lid) along with some latches that locked the lid down to keep it sealed up real good.
If my explanation doesn't make sense, let me know and I will make a quick video.
As long as its a smooth-ish surface it should work. I think this stuff is what I used but figure out how wide it needs to be since the rolls come in diff widths
Buy some thermal tape (example) and seal up the door and other joints. It's crazy how much heat and smoke can escape on some units.
A wood fire in a thin BBQ pit is a tremendous pain to maintain. You can seal the door and all of the leaks, but because the construction is so flimsy and the design is so inefficient you will have to work really hard keep the temperature stable (but it can be done)
Here are a few mods that can help:
Purchase nomex gasket tape and sealant to make it as air tight as possible.
Next install decent temperature gauges at the top (replace the one they gave you, trust me)and bottom of the smoker door.
Use a charcoal basket and DO NOT let it sit on the bottom of the fire box. You want it at least and inch off the ground. As your fire burns ash smothers your flame, a charcoal basket allows continuous air flow.
Any smoker can produce good BBQ once you learn it. I think that I would try this one with charcoal, rather than splits to to see if I couldn't get better control.
Good Luck!
Popular alternatives to LavaLock 12 GREY High Perfo...
Bayou Classic KAB4 16-in Bayou Banjo Cooker Features 10-in Cast Iron Burner 16-in Cooking Surface 3/8-in Round Bar Welded Frame 30-psi Adjustable Regulator w/ 48-in Stainless Braided Hose
LavaLock Gasket Kit for Weber Smokey Mountain WSM 18.5 22.5 for Nomex RTV grill gasket seal
