high heat gasket

If it is a Nomex gasket put it in the clothes drier for 15-20 minutes on high heat to pre shrink the gasket. Then use 3M super 77 spray glue to attach the gasket to the Egg.

hey jim changing a gasket is easy!!

just make sure you get as much of the old glue off as you can all that will not wipe off with alcohol hit it with a mapp torch!!


also 4 wire ties will help you out



here is where you use the wire ties



make sure to overlap the ends a little bit



also don't spend much time taping off your egg i never did i just sprayed a little and rolled the gasket on i used a can of beans to push the gasket down.. the 3m super77 is really easy to use and any overspray will go away... and from what i read it is just silicone so there should be no harm to your food... keep the lid closed for 24 hours before firing it up...

good luck!!

the nomex is great

Eddie, do you still need to overlap at the joint if the nomex is preshrunk? Thanks.

Hi Gary,

This is what I have tried regarding Tandoor.

I load the BGE and then on top of the charcoal I put a mesh tray with Ceramic briquettes. Then I take the daisy wheel off and try to get the dome temp to 450-500.
Then I put the boneless chicken thigh's marinated in tandoori marinate on a skewer (the skewer's are 1/2inch thick) and lower them from the top where the daisy wheel sits and let the bottom of the skewers touch the briquettes. The bottom part of the skewer does get very hot thats why i use 1/2inch thick skewers. The ceramic briquettes help control flareups from tandoori marinate dripping on the coals.
I cover the top of the lid opening with a rock wrapped in double layer of Aluminium foil.

I cook it for 15-20 mins, also when i put the chicken on the skewers, I leave about 8-10 inch distance from the bottom edge of the skewer (the edge that is touching the ceramic briquettes), so that the bottom pieces don't get charred.

I have used this process twice now and continue to figure out in improvising. Hope it helps.

Dostana

Gary,

They are 1/2 inch square, I bought them at a persian grocery store. They are about 36 inch long.
There is no special notch, the way i skewer the chicken thighs prevents them from sliding down, plus its a square skewer.
I usually put 3 chicken thighs per skewer, and put 3-4 skewers at one time.

I bought weber ceramic briquette holders that they have designed for weber kettle grills for holding the ceramic briquettes.

Hope that helps.

Dostana

i used the wire ties to keep the bands in the closed position it is very hard to put them on with the bands in the open position.... trust me!!


i did not preshrink the gasket that suggestion was not avalible when i replaced my nomex.. i have had a couple nomex's i did some testing for bge and we never came up with the preshrink idea!! but as long as you take your time it is a rather easy project just remember to not light the egg for 24 hours to let the glue dry up and cure to keep a good seal!!

All of your other pics are great.

Dostana,

Thanks for sharing but more questions if you don't mind. I would have never thought of Persian store, do they have a special name for it? Is there a big difference in doneness between the top and bottom pieces? Isn't it tricky to insert skewer through that hole with intense heat shooting out?

I was also wondering if this would work: build a ring with 'legs' such that it stays near the centre high in the dome (think lamp shade), then hang skewered chicken from the ring over the fire. Your thoughts?

-Gary

Dostana,
I visited a large local (Toronto) Persian supermarket today. Their skewers are only 24 inches long and flat with varying widths up to 1/2", but not 1/2"x 1/2" square in cross-section like yours. Will keep looking.
-Gary