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fried gasket continues!

smokn gramma gsmokn gramma g Posts: 144
edited 5:05AM in EggHead Forum
I am on my third gasket(I bought my bge this May) and the only time it gets fried is when I cook up pizza. Gasket is fried crispy on both sides at the back(haven't noticed any smoke coming out from those areas). I did pizza again and noticed right where the hinges are at the back, I have distinct indents right through the gasket. I cooked steak tonight and noticed smoke coming from that hinged area.
The past 2 gaskets I changed, I only changed them because I didn't know better! There was no smoke coming out! They just looked crappy and very crispy!
My question is... do I have to change them but again? The amount of smoke is very slight.
Also... am I doing something wrong on my pizza cooks? Placesetter legs down, stone on top, cooked at 550-600 @ 8-10 min. I even tried the little green footie things under the place setter which was when I fried my first gasket! My pizza stone is a bge looks to be about 14"-15". Should I use the raised grid to get the stone away from the gasket?? Then will the pizza still cook throughout?

Comments

  • icemncmthicemncmth Posts: 1,160
    smokn gramma g,[p]OK...I have a question..what do you call "fried gasket"?[p]Mine isn't fuzzy anymore..it is solid...and looks nasty..but it is just there for that extra little seal..[p]You will know if it is fried because the top will stick to the bottom gasket and when you open the egg the gasket will come off the egg...
  • icemncmth,
    I have pretty much nothing at the back of the egg. the inside part is nothing(ceramic on ceramic), there is still felt to the outside of the egg. Which I am assuming is holding the seal. Had a hard time opening it tonight to do steaks. little pieces came off when I opened it.(all at the back by the hinges)

  • P8100002.jpg
    <p />smokn gramma g,[p]Look like this?
    Mine does.[p]E

  • Eggecutioner,
    not quite, mine is looking pretty good compared to that! Mine just has 2 slashes at the hinges and bits falling off at the sides, but mine is coming off from top and bottom!
    Do you still cook on it with good results??

  • stikestike Posts: 15,597
    smokn gramma g,
    i replaced mine due to a leaf/fried/loose bit in the back.[p]did the rutland replacement, and it broke free at the same spot. i decided to take a closer look.[p]kneel down and check the lid as it closes. does the lid close like a clam shell and touch all around at the same time? or does the back of the dome contact first and then
    s-l-i-d-e forward a bit?[p]I bet you have a dome that contacts in the very back and wears on the gasket.[p]if that's the case, slightly loosen the bands, push the bottom band down to the ceramic rim and pull the top band up to the upper ceramic rim, then tighten.[p]just a thought

    ed egli avea del cul fatto trombetta -Dante
  • stike,
    Will check that out tomorrow morning! thanks!

  • smokn gramma g,[p]Still cooking well. It actually looks a little worse than that now. I get smoke all the way around where the gasket should be. I am waiting for a rutland gasket before I replace anything. I had adjusted the bottom vent to about 3/16" inch and daisy wheel open(slider closed). It crept up to 400 degrees tonight. Still some danged good sausage. [p]I had hungarian sausage tonight. AWESOME!!!! Kinda a polish sausage with douple the garlic and a ton of black pepper. It was the BEST burnt gasket or not.[p]E[p]
  • dhuffjrdhuffjr Posts: 3,182
    smokn gramma g,
    In case you didn't notice my gasket is completely fried. This is pretty much how it has looked for the last 4 years or more. I bought one in Atlanta last year and still have not got around to replacing it. Mine works fine without it.

  • dhuffjrdhuffjr Posts: 3,182
    dhuffjr,
    I can't wait for the new forum to be the only one so we can edit posts!
    adobochickengoeson-1.jpg

  • smokn gramma g, I have heard that a wide pizza stone forces the heat around the edges of your bge causing gasket damage. You may want to consider a smaller pizza stone.

  • tach18ktach18k Posts: 1,607
    smokn gramma g, I have no gasket and mine works fine, I think the legs should point down not up for pizza, the stone mass is what makes the pizza, large pizza ovens the stone is at least an inch thick.

  • smokn gramma g,[p]I have and XL and experienced the same thing. I noticed in your picture that you have what appears to be the spring hinge version of the band. I was very careful to re-adjust my XL so there would be a tight fit. I did this about 3 or 4 times and the crack would re-appear.[p]I suspect that when you go high temp, this burns the gaskit because of the slight leakage. The hot air/fire goes throught this space. BGE has replace this band with one without a sping hinge (free). I have not had a problem with the new hinge assembly althought the lid is heavy to open/close. BGE is sending a new spring assist kit for the updated hinge assembly through my dealer (see forum main page).[p]As a follow-up, I spiced the gaskit only at the back because mine was still good elsewhere. I have not had any problems. I've been using mine since March 2006 and it is a great product. Good Luck!
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