|Banner advertisements by bbqads.com|
In Reply to: To seal or not to seal that is the question posted by barbqr on August 03, 2012 at 18:29:46:
I sealed my Louisiana using high temp rtv and it worked great. clean it good with a scotch brite, then rubbing alcohol, put a nice bead of the rtv down, then spray the inside of the door with cooking spray, close the lid and put a ratchet strap on it so the door is held as tightly shut as possible. Let it sit for 24 hours and you are good to go.
The BBQ Forum Home Page