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For chops, chicken breasts and steaks - the usual hotter grill items, we have found the combination of Trés Booblay and skillet sear to work the best. Seldom use the egg at all. Somehow it just didn't seem right to fire the egg up for a two minute sear.
The MCAH burger, SV and then deep fried, has become a recent family favourite. SV is just another tool in the quest for the variety of different tastes and textures.
I'm with @Mattman3969, my Nomex is over two years old and is working like a champ. Friend's KJ has a five year old Cotronics on it.
What always concerns me with Rutland is the food safe issue. Given the cost, which is less than a couple of dollars for a factory built egg assuming BGE would buy Grapho-Glas tape in rather large quantities - you have to ask why BGE, Primo, Visions, KJ etc… do not use it. Given the gasket is the most common failure (BGE seems to be getting more years out of their Nomex gaskets) and is only warranted for a year, a lot of customer good will could be bought if BGE used a "last forever" Rutland. Why don't they?
I use Rutland on my wood stove, but I will stick to either Nomex or Cotronics for my egg. Just my opinion.
@gmac - RRP will ship to Canada, but I'm betting there is a wood stove store in Woodstock that can help you if yo need immediate help.