OK, so it seems like my first pizza put the first hurting on my gasket. ( http://eggheadforum.com/discussion/comment/1171613#Comment_1171613
So now I've heard of a lot of choices, rutland, permatex, nomex, commando.
I can't imagine not having that gasket will seal as well.
For those who run without a gasket, do you have problems with stability at low temp cooks?
Bx - > NJ ->TX!!!
All to get cheaper brisket!