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Do you really need a gasket?
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Always Smokin
Posts: 111
my gaskets have burned off from cooking pizzas.
it is hard not to burn them during a pizza cook over 500 degress. i have tried the nomex, it lasts a lil longer.I have cooked great ribs with no gasket. do I really need a gasket???? what do yall think?
it is hard not to burn them during a pizza cook over 500 degress. i have tried the nomex, it lasts a lil longer.I have cooked great ribs with no gasket. do I really need a gasket???? what do yall think?
Comments
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If all that smoke is coming from between the dome and the main body of the Egg, I'd say.......YES! :(
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Many people don't bother and seem to have good results. I like the cushioning effect I get with a gasket so I use a Rutland, attached with Permatex Ultra Copper. Installed on bottom only. Works well, laughs at 750° dome. I have them on both my large (almost a year now) and mini (only a few weeks).
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I agree with Carolina Q gaskets make good bumpers a good test for the low and slow worthiness of you Egg is whether you can control temp and when you close your vents your Egg goes out if these two things happen your gasket is just a cushion.
FireWalker -
I like what C.Q. stated . . . the cushioning effect is really nice to have especially if you have heard the sound of a dome making a "hard landing"!aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
Nope!
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Try going with out a gasket and be careful and see how you like it. Go with your gut. If your rough on stuff put a gasket on there. Have two eggs one without a gasket for za cooks and one with for lo temp cooks. That is pretty much what I have although I don't go very many za cook at this time.
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where can i purchase some nomex for reasonable price?
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My gasket has been shot for nearly two years, by shot I mean it is essentially cooked off...my two cents is no, especially if you don't do a lot of low and slow or use a fan. 80% of my cooks are lid up anyway.Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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They are USELESS!!! ..IF your dome and base are alighned(sp)correctly.I have cooked 36 hours on one LOAD of lump doibn a lo-n-slo with NO GASKET. I fill to the TOP of the FIRERING.
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lid up??? :huh:
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Always Smokin, It's always better if you don't have to pay shipping with that said here is Freds music and bbq link and find out if your dealer has it on hand. Good luck what ever you decide.
One other thing try to find out what the pizza cooking eggheads are using for a gasket. Start another post asking for the eggheads who do a lot of pizza cooks on their egg and what gasket they are using and if it is holding up. Then you my get involved in where in their egg they cook their za ie gasket level or higher or lower...at what temp and that all depends on your creation...;)
http://www.fredsmusicandbbq.com/SearchResults.asp?Search=nomex+gasket&Search.x=9&Search.y=10 -
I agree I did have one for years.. I did install a new one because I had too many friends who would open the lid and would pretty much drop it and I was more afraid it would chip my egg. I went with the High heat gasket.
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