I need a new gasket. Which kind should I get and where do I get it?
I just made a pizza on my XL that is less than a month old. Problem is, I saw smoke coming out of the back of the egg. I opened it and the gasket was coming off. Well, instead of having it go back inside the egg, I pulled it to the outside and closed and finished the pizza...just a couple of minutes. When I opened the egg to take out the pizza, more gasket came off. I was cooking at 400-450 degrees. I Have done all low cooks up to today. Probably 5 cooks in all. The last one was yesterday, when I did a brisket, two chickens, mac & cheese and baked beans. The egg was cooking a total of 20 hours for all that. The temps were 250 for the brisket and chickens, then took it up to 350 for the mac & cheese and the beans. I thought for sure the gasket would have been "cured" by then. Any other thoughts?