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Do you really need a gasket?

Always SmokinAlways Smokin Posts: 111
edited 1:18AM in EggHead Forum
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?


  • If all that smoke is coming from between the dome and the main body of the Egg, I'd say.......YES! :(
  • Carolina QCarolina Q Posts: 12,420
    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!


    Central 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.
  • loco_engrloco_engr Posts: 3,673
    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"! :sick:
  • Nope!
  • 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. :)
  • where can i purchase some nomex for reasonable price?
  • thebtlsthebtls Posts: 2,300
    My gasket has been shot for nearly two years, by shot I mean it is essentially cooked 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 You can also follow my posts on FaceBook under the name Keep On Eggin' or the link!/pages/Keep-On-Eggin/198049930216241
  • HossHoss Posts: 14,600
    They are USELESS!!! B)..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. :)
  • HossHoss Posts: 14,600
    lid up??? :huh:
  • HossHoss Posts: 14,600
  • 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 what temp and that all depends on your creation...;)
  • icemncmthicemncmth Posts: 1,157
    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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