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First cook on the XL.. 2 pizzas & 1 gasket!
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ChefAl
Posts: 66
Well the pizza's came out nice, but the gasket is toast.
Setup was platesetter, egg feet, and baking stone with temp around 600. The cornmeal on the stone worked out great but I did have an issue with the raw pizzas sticking to the pan they were constructed on (suggestions?). This made for a slightly uglier pizza, although it tasted great!
Onto the gasket..Boy that thing stinks when it gets to burning. I suspect that maybe the dealer did not install it correctly as it wasn't in one complete piece, which I noticed after the damage was done. Also noticed that the lid seems to be out of alignment a bit.
I ordered the 1500 degree high heat gasket and guess I will attempt to realign the lid when I remove it to install the new gasket. Overall a bit disappointing but the pizza was better than anything I can buy locally.
Las Vegas is a tough place to find good pizza, especially for us pizza snobs that hail originally from the Northeast.
Thanks for reading and happy holidays!
Setup was platesetter, egg feet, and baking stone with temp around 600. The cornmeal on the stone worked out great but I did have an issue with the raw pizzas sticking to the pan they were constructed on (suggestions?). This made for a slightly uglier pizza, although it tasted great!
Onto the gasket..Boy that thing stinks when it gets to burning. I suspect that maybe the dealer did not install it correctly as it wasn't in one complete piece, which I noticed after the damage was done. Also noticed that the lid seems to be out of alignment a bit.
I ordered the 1500 degree high heat gasket and guess I will attempt to realign the lid when I remove it to install the new gasket. Overall a bit disappointing but the pizza was better than anything I can buy locally.
Las Vegas is a tough place to find good pizza, especially for us pizza snobs that hail originally from the Northeast.
Thanks for reading and happy holidays!
Comments
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the fried gaskets is common, don't worry about it, I've been using mine w/o gasket for a full year and have had no problems whatsoever... many people here feel this way, many feel the gasket is needed for low'n slow cooks... I believe it is not needed so long as you realign the lid flush with the base....
cheers! -
Buy two of these from either Amazon or Target...no more problems with strange looking pizza, or cornmeal or parchment paper...you will thank me later :P
http://www.amazon.com/AirBake-WearEver-Nonstick-4-Inch-Perforated/dp/B000063SKU/ref=sr_1_10?ie=UTF8&s=home-garden&qid=1261596336&sr=8-10 -
Welocme to the "Gaskettoast Club".
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My gasket got smoked after my first pizza cook at 500 degrees. Got my nomex installed and have not had a problem since. Should be standard issue but thats been long debated...
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Al, welcome, I am in Vegas as well. You are right-on about lousy pizza here in town. Parchment paper has been my key to success with pizza. Just made some dough today, so pizza for Christmas Eve!
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