Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

ultracopper gasket - easy peasy

certified_primecertified_prime Posts: 32
edited 5:01PM in EggHead Forum
My gasket fried within about a month of cooking on it, after a couple of high-temp sears and pizzas. I've wanted to replace it mostly to help with shutdown.

After looking into the rutland and coltronics, I decided to just buy a tube of the Ultracopper and use it to make a gasket itselft. I scraped off the remenants of the old felt, cleaned the rim, then applied a thick bead of ultracopper all the way around the bottom. I covered it with wax paper, and shut the lid to press down on it. I let it sit for a day, then opened and slowly removed the wax paper all around. I did a bit of trimming with a utility knife around the edges, where it seaped over. Now, I have a perfect seal.

It does not cushion the lid, but does form a great fairly airtight seal all the way around. Filled in all the little gaps.

Highly recommended. And if you mess up, you can just peal it off, or cut off a section and redo. And I only used about 1/3 or 1/2 of a tube.

Comments

  • XLentEGGXLentEGG Posts: 410
    How thick is the finished gasket?
    More meat please !! :-)
  • About 1 or 2 millimeters all the way around. Basically, it fills whatever gap you can see. The weight of the dome pushes it out to the edges and helps to fill in all the little nooks and crannies.

    If you want more cushion, you could do a top bead as well (after the bottom bead is set), then just gently close the cover but not ALL the way, then lift back up and let it set. Once it is cured, it is rubbery, so it will compress but retain shape,
  • ranger rayranger ray Posts: 812
    good for you!.......... i invented that fix many years ago..... but unfortunately..... i was not in the clique........ i'm eventually vindicated...... thank you for verifying..... my original idea......... thanks! again////// rr....
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    That's right. At least 4 to 5 years ago from our phone calls and some old emails I have.

    I don't recall, are you using hi-temp or just silicone? If silicone are you doing hi-temp cooks?

    GG
  • Your post was likely where I got the idea from when I was looking in the archives for gasket suggestions. I couldn't recall where I had seen it, or who it was. But it works awesome. Thanks.
  • ranger rayranger ray Posts: 812
    i still have the same old "red stuff"..... it's been on there for many years..... thanks! ray
  • The Naked WhizThe Naked Whiz Posts: 7,780
    If you use the wood form method to form the gasket, it can be as thick as you want it. See this tutorial from Frank from Houma:

    Making an Ultra Copper Gasket
    The Naked Whiz
  • EdemitchEdemitch Posts: 196
    I just used this after a couple of years of frying gaskets. This has easily been the best gasket I've had since frying the first gasket many years ago

    Ed
  • Dave ShadyDave Shady Posts: 247
    perty cool link.. I may need to try this with my large the nomex is going on 1.5 years old and its loosing it a lil bit.
Sign In or Register to comment.
Click here for Forum Use Guidelines.