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Gasket Fried - Replace or Not?

I did a clean burn on my XL over the weekend and the gasket fused together.  Got it cut apart and now I'm debating if I really need to replace it.  Thoughts?  Thanks!

A northern Colorado Egghead since 2012!

XL and a Small BGE.

Comments

  • MickeyMickey Posts: 13,571
    edited December 2012
    No on my three. I think the real reason they are there is to cushion the lowering of the led anyway.
    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • LitLit Posts: 2,433
    I keep gaskets on mine. My large lid slammed down the other day and its gasket has seen better days and it scared me pretty bad. Probably gonna replace the mini and large gasket in the garage today since its supposed to rain all day. The new high heat gaskets even have the sticky back already so all you do is peel and stick. When you go to shut down an egg with no gasket all the smoke just comes through the gap. I haven't tested it but there's no way that airflow doesn't hinder the process of shutting down the egg or trying to lower the temp.
  • FockerFocker Posts: 1,421
    edited December 2012

    I roll with Rutland...once and done.  Search box type Rutland and you will find some great info.  

    Got a "seasoned" Nomex on one that will be replaced with Rutland in the near future.

    For a brand new large and small I removed the original felt and replaced with Rutland.  Much easier to remove when new.  

    An outlaw egger (vidalia1) posted installing his gasket on the dome only.  Thought it was a great idea and installed mine the same. 

    Brandon
    Quad Cities
    "The most important ingredient in cooking is restraint."--Chris Bianco

  • FockerFocker Posts: 1,421

    Forgot the pic

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    2736 x 3648 - 1M
    Brandon
    Quad Cities
    "The most important ingredient in cooking is restraint."--Chris Bianco

  • If you can get your dome adjusted so that the seal is still good (won't be dollar bill good, but just don't have a big gap) it's not a huge deal. I put a nomex on my XL after my felt fried but it didn't last long (more my fault than any). You will "lose" some smoke in-between the lid and base but as long as the gap is minimized the shut-down time isn't a real big difference (it is still a little different though).

    If and when I put another gasket on it will only be on the top, and most likely be a Rutland.

    "Take yourself lightly, but what you do seriously." - M. Martin
    XL BGE - Johnston, IA
  • LitLit Posts: 2,433
    They do not recommend putting rutlands on the top only the bottom. The company actually doesn't recommend using it around food at all but putting it on the top gives you a decent chance of getting fiberglass fibers in your food. As far as the once and done I installed a Rutland on my small and a nomex on one of my larges and the Rutland made it a couple years and started pulling off and the nomex was still in decent shape on my large when I sold it a couple months ago. My experience the nomex with super 77 outlasted the Rutland with permatex.
  • I roll with just the Permatex Ultra Copper...here it is new. it's much dirtier now, but otherwise its holding up as new. Photobucket Pictures, Images and Photos
  • FockerFocker Posts: 1,421
    edited December 2012
    Lit said:
    They do not recommend putting rutlands on the top only the bottom. The company actually doesn't recommend using it around food at all but putting it on the top gives you a decent chance of getting fiberglass fibers in your food. As far as the once and done I installed a Rutland on my small and a nomex on one of my larges and the Rutland made it a couple years and started pulling off and the nomex was still in decent shape on my large when I sold it a couple months ago. My experience the nomex with super 77 outlasted the Rutland with permatex.


    If installed and cured properly, how is a Rutland on the dome more hazardous to your health than a Rutland on the base?  Give me something other than dangling fiberglass fibers when opening.  Top or bottom the risks of disturbing the fibers when opening are equal.  

    As far as the Rutland failure, seems to me like the only cause would be improper installation....not enough Permatex. 

    Brandon
    Quad Cities
    "The most important ingredient in cooking is restraint."--Chris Bianco

  • SMITTYtheSMOKERSMITTYtheSMOKER Posts: 1,930
    edited December 2012

    Never understood the need to do "clean burn" to clean the Egg.

    I think a certain amount of build up is needed for enhanced flavor.

    Do you take steel wool and soap to a seasoned skillet to get it clean

    Just sayin'.

     

    -SMITTY     

    from SANTA CLARA, CA

  • FockerFocker Posts: 1,421
    Clean burns are pizza cooks.
    Brandon
    Quad Cities
    "The most important ingredient in cooking is restraint."--Chris Bianco

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