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BGE Replacement Gasket - Should I bother?

Got the warranty gasket but I plan on doing many pizzas this summer.  Should I just skip the BGE one and put a Rutland on instead?  Thanks for your advice.

A northern Colorado Egghead since 2012!

XL and a Small BGE.

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Comments

  • B&BKnoxB&BKnox Posts: 230
    yea, rutlands last forever.  Many will tell you to go naked, spose that will work if dome adjusted but I like that cushion of a gasket to avoid any stupid human error events.
    Be Well

    Knoxville TN
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  • Personal preference.  Some swear by the BGE high heat gasket, some swear by the Rutland and others swear by having no gasket at all.  Sorry I'm not much help.  IMO, you already have a gasket in hand, put it on.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • Charlie tunaCharlie tuna Posts: 2,191
    I had a replacement that my dealer charged me $16. , but like you, asked myself if i wanted to go thru the trouble of using this POS and be back in the same situation in six months.  I ordered the rutland from RRP on the other forum.  That was two+ years ago.  The big thing i realized after changing to the rutland was how fast my egg shut down and how much lump i had been wasting!
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  • Mattman3969Mattman3969 Posts: 4,357
    After 2 replacements of the normal BGE gasket they came out with the high heat gasket and I used it. That was about 1yr ago and several pizzas later. I think the key to non gasket frying pizza cooks is the PS legs up.

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    Large BGE. Small BGE Henderson, Ky.
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  • carter422carter422 Posts: 58
    I put a Rutland Gasket on mine yesterday that I got from RRP and I agree with Charlie Tuna the egg shuts down better with the Rutland.  Gasket, permatex and the 3m bit for the drill was around 25.00.  That is cheaper than the Hi-Que gasket I replaced.
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  • SteveWPBFLSteveWPBFL Posts: 1,271
    edited April 2013
    +1 what B&BKnox sayed
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  • QDudeQDude Posts: 591

    After 2 replacements of the normal BGE gasket they came out with the high heat gasket and I used it. That was about 1yr ago and several pizzas later. I think the key to non gasket frying pizza cooks is the PS legs up.

    How do you know if you got the high heat gasket?

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

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  • Charlie tunaCharlie tuna Posts: 2,191
    I think the worst situation for the gasket is to have a direct raised grid (at gasket level) and the pizza stone on top of it.  All the direct heat flames are wrapping around the stone and licking the gasket area.
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  • tazcrashtazcrash Posts: 1,851
    QDude said:
    After 2 replacements of the normal BGE gasket they came out with the high heat gasket and I used it. That was about 1yr ago and several pizzas later. I think the key to non gasket frying pizza cooks is the PS legs up.
    How do you know if you got the high heat gasket?
    The original stock gasket was grey, the new high temp gasket is nomex, and is very bright white. 
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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