Replace gasket - just the bottom??

MaskedMarvel · February 22

Heya friends -

I got the replacement gasket from the mothership -

How do we feel about just replacing the bottom gasket, instead of both?

Gotta do this this weekend - so tips are much appreciated - thx..

8-D

Chubbs · February 22

If no gasket gets a pretty good seal, I don't see why one wouldn't. Just GE prepared to have to adjust the dome and bands a bit. The two times I have replaced my gasket the egg has a huge underbite. A few decent videos on YouTube to show you the process. Look forward to hearing responses.

berndcrisp · February 22

I went gasketless for quite some time, which was fine. I decided I wanted some cushioning so put gasket on just the bottom, re-aligned the dome and all is great. For sealing and cushioning you don't need gaskets top and bottom. Plus if it fries you only have to replace one and get more cooks from a replacement roll. The upper one is also a bit awkward to re-install.

jlsm · February 22

I couldn't install the upper one on my mini without taking the dome off, and I just didn't want to fool with it. One gasket has worked well for months, but I don't go low and slow on the mini.

gabriegger · February 22

I've replaced both in the past. Was told by a rep and a dealer to replace the bottom only when using the Nomex white felt they were marketing for awhile as it was thicker. Rep said the gasket was for cushioning anyway. One dealer in my area assembles with bottom only, the other with both gaskets. So the mystery continues on this for me. One of my larges has been egging gasketless with no problems for about six months now and the other large is heading in that direction. Advice? Go without gaskets for awhile and see how she likes it. Just be careful when closing the dome.

Charlie tuna · February 22

My factory gasket lasted less than three months -- i basically went without for a year. My only drawback, which didn't really effect the cook, was my "low and slow" lowest attainable cooking temperature increase from 225 to 250 degrees. My dealer wanted $16.00 for a replacement gasket, which i knew was only another temporary "bandaid"!! I bought one from RRP and had no problem installing it. The big difference i quickly noticed was my lump consumption!! Due to the oxygen leakage in the gasket area my egg was taking longer to shutdown, thereby burning additional lump. Considering the cost of this gasket and labor to install this is a "no brainer" and i love the cushion effect it has on my egg !!

bigguy136 · February 22

I put my new gasket on the top only. I figure it will stay cleaner on the lid rather than the bottom getting drippings on it.

SMITTYtheSMOKER · February 22

We recently did a gasket overall on the competition Egg (4 Larges). We did top and bottom on only one Egg, we changed just bottom on 2 and left the original on the 4th Egg. All of our Eggs are over 2 years old and have had 2 pizza classes on them where they were subjected to 5 hours of 550/600 degree heat. Like many have mentioned if no gasket can work then a worn hasket can certainly work as well.

MO_Eggin · February 22

Replaced my bottom gasket only w/ nomex 15+ months ago. Eventually scraped off the charred remains of the top gasket. No issues with temp control or shut down. YMMV.

OLD NORTH STATE BBQ CO. · February 22

I went with a Rutland about 8 months ago. Top only. Applied it will Ultra Copper Permatex. Holding up wonderfully. The only way I'll go from now on.

U_tarded · February 23

i did rutland on the bottom. its holding up great expect back rear where i overhung it a bit due to alcohol. just a bit singed but solid none the less.

JamRWS6 · February 23

Rutland on the bottom here. I tried the Nomex from BGE prior and didn't take long to burn it at high temps. The Rutland has been bulletproof.

MrCookingNurse · February 23

I've got new gasket coming from BGE next week, I think I will do the top and bottom, just seams like a better seal will be achieved when running wires in and out for mavericks and stuff. Last night I had smoke coming out of my crack during my whole butt cook. Temp was rock solid and now loss of flavor smoke, but i could see a very constant leak.

ribnrun · February 23

I personally feel that the gasket itself is less important than the adjustment of the dome. My egg is six years old (large), still has the original gasket on. The gasket is pretty scorched, but it seals really well still. I have adjusted my bands and hinge several times, making sure that the lid sits square and flush. It seems like the gasket seals fine with proper lid adjustment.

If the gasket is missing pieces it may be better to replace the gasket or go without. I don't use anything that requires running wires in the egg, so a good gasket may be better for that. With my original gasket I see no smoke leaking from the seam. I also don't notice the "hot spot" mentioned by other users. This is just my experiences though.

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Replace gasket - just the bottom??

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