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BGE Seal

belchewbelchew Posts: 6
edited November -1 in EggHead Forum
I was cooking Pizza last weekend on about 600 degree and now I dont have much of a seal left. Does anyone know the temp the seal will fail at? I have cooked pizza in the same spot before but at 450 and had no damage. I dont think I have even had my egg for even one month.


  • SmokeySmokey Posts: 2,468
  • MickeyMickey Posts: 16,045
    My large the seal lasted about 2 weeks. That was early last summer. Works fine without it now.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • Yours lasted a month? My first cook on my egg was pizza, and I charred my gasket pretty well. Now it's just a black, crusty, crumbly mess, but my egg cooks as well now as it did then. Don't sweat it.
  • GeoGeo Posts: 53
    As long as you are not leaking smoke or air you're good. If it ain't broke, don't fix it.
  • ShiffShiff Posts: 1,231
    There are numerous posts here about changing the gasket. Use the search feature of the forum to find them.

    Many people cook without a gasket with no problems. I like having a gasket due to the cushioning effect from it when the lid is closed.

    Most people replace their gaskets with a Nomex one which has a higher heat rating. The BGE company will sometimes send you a free Nomex gasket if you ask. Tell them how long your gasket lasted.

    After changing a gasket, do a few low temperature cooks to let it settle in.
    Barry Lancaster, PA
  • I fried my gasket on the 4th cook. put my nomex gasket on in freezing weather. it all fits now except the bottom one has a 4 inch section pulled out into fire box. I am cooking to much to repair it. Doesn't seem to effect the egg. I have been doing a low and slow at 250 all day now and no problem with temp fluctations. The EGG is very forgiving...
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