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Replacing the gasket after just eight months
I am a relative newbie, only having had my Egg since early Spring, and already have to replace the gasket...I am using this http://www.amazon.com/Standard-Gasket-Adhesive-Large-Kevlar/dp/B004MNW1TE
I am hopeful that this will last a lot longer! I don't do crazy high-heat cooks. Never made a pizza, I sear around 700. Sure, it has gone up a few times when I was not paying attention so is it just a quality thing? It is strange to me that given the cost of a new Egg they would use a crappy gasket.
Rant over.
Comments
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You should have contacted @RRP he would have hooked you up with the best gasket made.George Foreman? Who?Tim C. Panama City, Fl.Large, Minimax-soon
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I haven't had gaskets on my three older Eggs for years. You don't need them, just adjust the dome after removing the old gasket. A little smoke escaped sometimes but I have no trouble holding low temps and long cooks.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
If it's inside of 1 year from purchase, the gasket is still under warranty. Talk to your dealer.
The other option is aftermarket. There are 3 big ones. Rutland, Nomex, and Cotronics are all used as high-heat gaskets.
My large is going on 3 years and I have had no issues with the original one. -
Your gasket lasted 8 months? Wow, that's pretty long!
I replaced mine with a Nomex gasket 4 years ago, and it is holding up very well.
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Eggcelsior said:If it's inside of 1 year from purchase, the gasket is still under warranty. Talk to your dealer.
The other option is aftermarket. There are 3 big ones. Rutland, Nomex, and Cotronics are all used as high-heat gaskets.
My large is going on 3 years and I have had no issues with the original one.------------------------------
Thomasville, NC
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I replaced mine with the same one you bought. It also fried :(. To be fair I think part of this was installation error. I left a slight gap where the 2 ends meet. In hindsight I think air was escaping (or it was sucking air in) and created a hot spot and it continued to grow.
Edit:
I just noticed Hi-Q updated this in 2014 so it is not exactly what I used. I got it in 2011 and I think it was nomex only.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Eight months? Mine lasted eight weeks! A widely known weak point. I installed a Rutland six years ago and have cooked all the way to 900* with no problem. It's a little dirty, but otherwise, good as new.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:Eight months? Mine lasted eight weeks! A widely known weak point. I installed a Rutland six years ago and have cooked all the way to 900* with no problem. It's a little dirty, but otherwise, good as new.Thank you,DarianGalveston Texas
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I took the original one off as soon as I got the egg out of the box. Put on a Rutland from RRP and it's worked great.Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof. -
Simcan said:
I am a relative newbie, only having had my Egg since early Spring, and already have to replace the gasket...I am using this http://www.amazon.com/Standard-Gasket-Adhesive-Large-Kevlar/dp/B004MNW1TE
I am hopeful that this will last a lot longer! I don't do crazy high-heat cooks. Never made a pizza, I sear around 700. Sure, it has gone up a few times when I was not paying attention so is it just a quality thing? It is strange to me that given the cost of a new Egg they would use a crappy gasket.
Rant over.
I used those in the past with great success. I got a couple of years from the last one I installed. When I got a replacement base I then took the opportunity to go the Rutland route.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat
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