LavaLock12 GREY High Performance BBQ Gaskets Smoker Seals - Self Stick 1/2 x 1/8 x 15 ft long Hi -Temp

I used the LavaLock gasket to seal up a new Weber Smokey Mountain 22.5" smoker. The kit was used to do the joint between the Middle section and Lid and the Door. I also installed the Unknown BBQ Hinge and Southco Inc SC-62315 Handle at the same time. If you are going to install this gasket on a WSM I recommend getting the handle at the same time instead of messing with trying to make the original handle work. I left everything sit overnight and fired up the smoker with 16 pounds of charcoal at full open vents to season the smoker. With no water pan, no meat, and a warm day this is the hottest the smoker is going to ever get and the gasket showed no signs of abuse or failure at those temperatures. I had no leakage between the lid and the middle section and only a small amount from the door. This is due to the door, not the gasket and will look at replacing the door at some point as well.Prep - I used a little dish soap, some clean water and a couple paper towels to prep the paint. The grill was new, just checking for dirt or film that may have found its way onto the paint. There are probably better de-greasers but its what I had on hand. After rinsing the soap off, just make sure everything is completely dry and the soap is completely removed. I just used wet towels, never flowing water.Installation on the Middle Section - Straight forward, I used the lip that the lid sits on to apply the gasket and did not cut the excess off until I had finished adhering the gasket. One continuous strip all the way around working slowly to keep the application even.Installation on the Door - I had read that some people end up with the gasket showing when trying to trace the opening on the body so I instead applied the gasket to the door. I had to trim out a little clearance afterwards for the handle but when facing the smoker with the door shut, you cannot see any gasket sticking out. For this I used 3 pieces cut to length. I applied the top first and then butted the two sides into the top piece as tight as possible. I have no apparent leaks from using a joint like this and it was simpler than doing a curve in my minds eye. If you use pieces like this, do the top first followed by the sides. Doing the sides first would give you a better chance of a leak with a vertical break and heating rising.I have enough gasket left over that I should be able to do the Middle Section again if it ever becomes a problem or gets dirty enough that I just want to replace it. If I pick up a replacement stainless steel door, there is plenty left over for that as well. Because I did not want to go through the trouble of cleaning the smoker to install the kit, I never used the smoker without the gasket. That said, my impression is that the gasket is doing exactly what it is designed to do and doing it well. I have read a lot of complaints about the WSM being leaky, but between checking things for fit during assembly and adding this gasket I have no difficulty putting out coals on demand. We are thinking about getting the baby WSM and this modification would be at the top of my list.

We store pans in our oven, and soup mixes in the broiler. Instead, we use a counter-top convection oven. It heats up our tiny kitchen far less than the big stove. When the first one died, I got a Waring Pro oven since it's big enough to hold half sheet pans for cookies, etc. The seal on the Waring consisted of a 1/4" rubber strip held in place by a tiny metal tap inserted in a hole in the poor every few inches. the darn seal, well, it didn't seal so I'll call it a strip, the rubber strip had gaps all over the place that leaked badly.I needed a replacement seal for my oven that actually worked. I know this said it was for bbq/smokers, but I read the specifications and it would work as my oven temperature is below the maximum for the adhesive. I removed the rubber strip and stuck strips of LavaLoc all around the door. It is wide, goes on easy, and WORKS! the door shuts tight, heat is reduced in the kitchen, and I have better control of temps in the oven. Immediately, I had better baked pies and bread with this seal.For my use, I couldn't be happier with this seal! (And I have plenty left if I need to change it out later on.)

Very easy to install and works well. Does after many cooks come loose on the lid seal so is not a permanent solution. But very easy to replace.

Used this on my zGrills pellet grill and it worked flawlessly. At first, there was some smoke around the lid but I put a rock on the handle to keep it tight and eventually, the seal formed and now it has zero smoke coming from the lid. The seal can help you retain smoke in your cooker providing a better-tasting product and saving on fuel costs. If you have a smoker or grill you need this!

I installed this gasket on the lid of my 22.5 inch Weber kettle that I have set up as a smoker. The lid was leaking smoke and heat making it very difficult to control temps during a cook. After I installed the gasket the leaks were stopped and I can easily control and maintain a steady temp for hours. This is the single greatest mod you can do to a Weber kettle. Installation was really easy. I cleaned the inside rim of the lid using Easy Off oven cleaner on a cleaning rag and a toothbrush and removed all the grease and grime. You use it to safely clean your oven so why not on this. It did a great job. Then I removed any residue using rubbing alcohol as per the instructions. I let it dry and then applied the gasket. Getting the backing off was no problem as they left a pull tab to start it and when I finished I left a pull tab on the leftover part. I guess LavaLock heard the complaints about separating the backing and solved it by leaving the pull tab. There is enough left to do it again. Take your time, go a few inches at a time and don't stretch it. When you get all the way around cut it off making sure the ends are snug to each other. I put the lid on the Weber for 72 hours and absolutely no leaks!

I think the adhesion could be a tad better. But. The other day I had it set on high, ambient temp 78. I could only get the smoker up to 178. The door was letting to much heat out. It's a cheap smoker that I got as a gift and I don't use it that much. I just tested it out, using a bar clamp to keep the door sealed tight and within 10 minutes it was at 280 and still climbing. Now I'll let it cool and then retest at each of the power levels, using a meat thermometer that I know is accurate. I think we've got a winner. The bar clamp works well, but it's cumbersome. Too difficult to release to replenish water or pellets. So next on my list is latches.Edit. So after playing with it for an hour and a half, I finally dialed in where I want my heat to be, about 225, for slow cooking. I have only the warm setting on, and find it gets up to about 235,shuts off, goes down to about 217,turns back on. So I'm in that smoker sweet spot of 225 consistently. I'm a happy guy.

You will need to clean all traces of grease and debris off the grill (I used denatured alcohol), but once you do it sticks well and really keeps the heat and smoke in.