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Rutland Gaskets

JCinGAJCinGA Posts: 139
edited 11:57AM in EggHead Forum
Now that egging season is about to break out in full bloom it is time for me to re-do my gaskets. I have a large, medium, and a mini.
I've been following threads about all problems eggers are having with the gaskets and their adhesives. So I'm not so sure I want to go with the "stock gasket".
I'm thinking about finally going to a Rutland. I know on the large and medium I would probably use a 5/8" width. For the mini should I use a 1/2" or the 5/8"size.


  • Photo EggPhoto Egg Posts: 4,247
    The 5/8" braided material in the Rutland will widen or narrow to fit all the Egg sizes. Just a little strech as your placing the gasket on the Mini and it fits great. Bunching it a little will widen to fit Large and XL.
    Thank you,

    Galveston Texas
  • MickeyMickey Posts: 16,638
    Darian, you got to talke about this dish. What all is in it please.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • DarnocDarnoc Posts: 2,661
    It appears to be a shrimp ABT.Shrimp shelled and butterflied with some cream cheese and jalapeno then wrapped with some prosciutto.
  • ibandaibanda Posts: 460
    Does a Rutland only go on the bottom? I may replace my gasket with something more sturdy as I am finding I sear and do pizzas at over 600° and my original gasket is wearing.
    "Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
    Small and Large BGE in Oklahoma City.
  • mijoeymijoey Posts: 58
    Yes, that is the general application. It is thick enough that you only apply it to the bottom rim. You can go to the Naked Whiz site for a primer on installation of the Rutland gasket.
    Melbourne, Fl.
  • Photo EggPhoto Egg Posts: 4,247
    Real close.
    Jack cheese slice instead of cream cheese.
    Fast cook with the prosciutto but harder to wrap.
    Thank you,

    Galveston Texas
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