Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Is your Big Green Egg still cooking even though it’s cold out? We hope so! We love the opportunity to cook heartier meals on the EGG during the winter. Some recipes you definitely want to try are Double Smoked Potatoes, BBQ Chicken Soup, Monte Cristo Sandwich and Breakfast Quiche. These are sure to keep your stomach warm & full! We can’t wait to see what winter-inspired dishes you cook!

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

new gasket

grillkinggrillking Posts: 16
edited 8:53AM in EggHead Forum
Well I fell in love with BGE and have had GREAT results cooking anything from a brisket to steaks. That is until I cooked a pizza. The pizza came out great but my gasket came off, I took the BGE up to 500 degrees and cooked the pizza at 450, I have only had the BGE for 3 weeks so why did the gasket burn off? What is the best gasket out there to replace it with? I saw a Nomex gasket, are they better than the original?

Comments

  • boston_stokerboston_stoker Posts: 794
    Nomex is food safe and kits are sold by bge for it.

    Some use Rutland, but it is fiberglass which is not exactly food safe.

    Others use Cotronics, which are ceramic fibers. I do not know if it is considered food safe. Cotronics from what I understand are very high heat resistant.

    Search forum for installation instructions. On youtube there is a good video too.
  • 2Fategghead2Fategghead Posts: 9,623
    That is a subject that has been discussed many times. I will tell you this I have two large eggs and one has the nomex gasket on it and the gasket on the other egg is virtually none. I do a lot of high temp cooks on both eggs and I do my low temp cooks on either egg. Although when I do over night cooks using my CyberQ II I use the egg with the nomex gasket it leaks less. :woohoo: Tim
  • grillkinggrillking Posts: 16
    So are you saying you dont need a gasket
  • 2Fategghead2Fategghead Posts: 9,623
    Grilking, Here is a link to a post about the same subject that was highly debated last April.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&id=877767&catid=1&limit=24&limitstart=0
  • 2Fategghead2Fategghead Posts: 9,623
    I have been around this forum less than two years. Personally I like having a gasket if not for the cushion.

    You can cook on your egg with out one.

    The choice is up to you.

    I suggest you read what has been debated and go from what you have learned. Tim :)
  • jballjball Posts: 63
    Hi Grillking and welcome. I just did eggsacty the same thing on my new egg so I called Bruce at BGE customer service and he sent me a Nomex gasket gratis. I had to buy the 3M spray adhesive they recommend and have not yet tried the install. As for the gasket debate, I think the cushioning effect of a gasket will come in handy at some point so I'm not going nekkid if you get what I'm sayin.

    Jball
  • 2Fategghead2Fategghead Posts: 9,623
    John, Be sure you shrink you new nomex gasket before glueing it on. Tim ;)
  • WessBWessB Posts: 6,937
    If your gasket just came off and was not damaged, use the 3M super 77 spary adhesive mentioned already and just glue it back on...nomex can withstand higher temps than the original, but if all that failed was the adhesive there's no need to replace the gasket...put the nomex on once you get to where your existing gasket wont seal enought to maintain low temp cooks..
  • skihornskihorn Posts: 600
    I have gone through several gaskets (now have nomex) and each time did quite a few cooks when I was between gaskets. I could not tell any difference in cooking or temp control EXCEPT for shut down. Without the gasket it definitely takes longer to shut down the Egg and therefore used noticeably more lump. That is the only reason I got new gaskets. The cushioning is probably is probably good too.

    Freddie
    League City, TX
Sign In or Register to comment.