I have been going comando (gasketless) since the factory gasket completely disintegrated a few months ago. I have a new gasket but its been too cold out to put it on the Egg.
When I fired up the Egg and the white smoke was going strong I closed the done and smoke pours out the sides and eventually stops when the smoke is clear.
I had allot of issues keeping the temps down on Yesterdays cook. The bottom vent was open 2-3 screen holes wide (~1/8 of and inch) and the DW about 1/4 inch open. Cooking indirect and using a maverick the grate temp was 350. Could not get it lower without shutting it off.
A few weeks back I tried to realign the dome. I loosened the bolts and got the dome to close tight but when I tighten them up the dome lists a hair.
I am guessing this is letting in more air than I would like and resulting in the higher temp at the grate.
Also those that are commando - do you use a Maverick (or other remote probe(s))? How do you get the dome to seal then?
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,