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Stock Gasket

The_Grill_SergeantThe_Grill_Sergeant Posts: 87
edited October 2012 in EggHead Forum
I just want to say that I've been cooking on my Large BGE for one year now, and I'm still rockin' the original felt gasket.  You win some, you lose some!
Egg Head in Klamath Falls, Oregon

Comments

  • nolaeggheadnolaegghead Posts: 19,654
    Did you ever cook at 700+ with a plate setter legs down?
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • I did 650 legs down on my third cook.... And lost :( gasket #2 on week 2 of ownership.
  • nolaeggheadnolaegghead Posts: 19,654
    Oh, the humanity! 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • We cooked 30 pizzas on our competition Eggs here at the store recently, all 4 eggs were rolling at 600 degrees for 4 hours....10 month old stock gaskets hung like champs.  Having seasoned gaskets that were kept under 400 for the first several cooks and using the Platesetter legs up is the key-IMO.

     

    -SMITTY     

    from SANTA CLARA, CA

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