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Trying gasketless

My nomex gasket finally cooked off si I'm gonna try going without one. I did pizzas on sunday with great results. I plan on doing a shoulder this weekend to see how she does on a low-n-slow. I was never a lid dropper anyway, so I should be ok.
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Comments

  • ChokeOnSmokeChokeOnSmoke Posts: 1,706
    I tried gasket-less too when I burned up my original cheap felt gasket. Worked fine for cooking but ate up the lump big time when I went to shut it down. Didn't like that.  Put on a Rutland and couldn't be happier.  Made a big lump consumption savings on my egg.
    Packerland, Wisconsin

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  • lousubcaplousubcap Posts: 5,791
    You've  got the plan-it's all about "can you control the air-flow to get the BGE to perform in a manner you can handle".  Low&slow is a great measuring stick to see if you can dial in the temp you want-about the only other commando issue is when shutting it down.  Clear those two and you are part of the "club".  Good luck!
    Louisville
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  • tactical_66tactical_66 Posts: 195
    No gasket for a long time. Temp control is right on. I may burn up a little more lump on shutdown but not much. I would like to get a Rutland some time though.
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  • johannjohann Posts: 111
    I've went both ways. I prefer having a gasket. Especially when the wife is grilling as she doesn't' have as tender a touch when closing the lid. 
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  • hoofalooshoofaloos Posts: 91
    Mine turned to toast on my first pizza cook.  Didn't affect any of my cooks, including low and slow in negative temps all winter long.  Shut down took a bit longer but I could live with that.  The mothership sent a replacement and since I did like the feel of how it closed with the gasket, I went and changed it.  It does save quite a bit more lump but not the most important thing IMO
    XLBGE- Anchorage, AK
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