The past weekend I thought I would do a burnout for a couple hours to clean my much needed platesetter and the internals of my egg. It worked like a charm, letting it just burn out the rest of my lump after a cook and platesetter is white like new. I did smell a chemical smell when I went out to the Egg, but figured it might be the grease and drippings burning. When I finally opened my Egg (when temp was down to around 350, my gasket literally peeled away on the top, just hanging there. Toasted.
I'm not comfortable going gasket free, although I respect that it is some peoples wish to do so. So I've spent the last few nights reading about all the different gasket options, ranging from the BGE replacement you can get for free, and the Rutland, Cotronics, Hi Que, etc. I've probably only done 10-20 high temp cooks on my egg, the rest being under 400 degrees, and I'm hoping to get a gasket that lasts at least a year, hopefully many years.
It's like reading about cooking a brisket, there is TOO MUCH INFORMATION!! So I get confused with all the options, then also the options in gluing the gasket on. Some use the adhesive backed gaskets like Hi Que, then reviews say the adhesive fails rapidly even though the gasket is good. I hear about using Permatex to adhere it, then some use a spray adhesive. Rutland seems to be a mixed camp based on their admission that it isn't for food items. I haven't seen anyone personally post about the Cotronics gasket, but it looks interesting.
I know this is like asking which car is the best to buy, but in some ways I'm looking for personal experience since I am so new to the Egg. Can some of you who have replaced gaskets tell me how well your replacement is doing?
Again, I get that some prefer to just leave the gasket off, but I'd rather have it on, so I respectfully decline that suggestion.
Thanks in advance,