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Activity List

  • nolaegghead

    ·
    July 23
  • WannabeeEgghead
    Quick question here. Why is my pork butt brisket taking way longer than it’s supposed to?
    ·
    July 23
  • NormWaters55
    Quick question.  A few months ago I became an Egghead and received raves from family about the food.  How can I determine if the raves are  because the food is that good or they raving because they are having to do a lot less cooking?  Thanks for your help.
    ·
    July 14
  • fiber_induced_deuce
    fiber_induced_deuce changed their profile picture.
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    July 13
  • Botch
    Hi Ron.  There's a recommendation on the forum for a fairly newer guy to contact you for a replacement gasket, and I want one too.  I cannot pay via Paypal, for some reason they won't accept my account (and won't tell me why, this has been going on for 7 years now).  
    I'd like to get a gasket for my Large, but I'd have to pay by check/cashier's check; you can wait until it clears before shipping, is that acceptable?  
    If so, let me know the total cost and your mailing address, and I'll send the preferred check pronto.
     
    Botch
    [email protected]
     
    PS - when I clicked on your personal link, there's a message at the top that says "Some reason I scared you off???"  Was that directed at me?  If so, I don't know the backstory here; I'm not skeered.  :D  
    ·
    July 11
    • RRP
      RRP
      Just NOW saw this! Not sure why I’m no longer receiving notifications of messages! Now please read my email reply to me address
  • DavidCrumpton
    DavidCrumpton changed their profile picture.
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    July 13
  • Pjrich
    Hi, was just approved as member.  I am in silicon valley in CA and have had my large egg for about 12 years. Glad to have access to the site! I have done a fair amount of smoking with variable results (usually a result of forgetting that something needs to be smoked indirectly rather than directly LOL).  I have a question about thermometers.  I just replaced my original thermometer with one from smokeware as I felt I was not getting accurate temps.  The smokeware one doesn't seem to be any better.  they both read quite high.  With the smokeware I have a hard time getting the temp below 300.  Last two times I smoked I used thermoworks smoke thermometer at the grill level and that seems the best way to go but the alarms drive me nuts!!  I have tried using less charcoal but if smoking for a long time I am afraid it will run out and I have not figured a way to add it if I am using the plate setter. Any help on this would be appreciated.  When I first started using my egg I did not have these problems.  Recently I have been using the Kamado large lump charcoal and am wondering if that is the problem since the pieces are so large.
    ·
    July 12
  • jcire
    jcire, biggreendaddy, joshcfipilot, Ecody23, brian82 and 276 others joined.
    Welcome Aboard!
    July 12
  • Kmm
    I need help with my spare ribs.

    I cook spare  ribs using the 321 method but I want the meet to say on the bone when I cut them, too often I end up with something resembles pulled pork. Tastes great but if wanted pulled pork of would have cooked pulled pork

    i cook at 220F


    ·
    July 11
  • Kamato
    Hi there, I have a Large BGE and am looking to replace my gasket with a Rutland. 
    I live in Canada, just outside of Toronto. Wondering if you can assist?

    thanks,

    Scott
    ·
    July 3
    • RRP
      RRP
      Thank you for your inquiry! Please read the following as it covers things you need to know before proceeding such as an important part of the installation process PLUS what to expect from me. Then - if you wish to proceed simply follow the rest of my ordering directions at the end.

      Since 2002 I have sold Rutland gaskets as a service to fellow eggers. I have now supplied 6,905 gaskets to people in all 50 states plus 11 foreign countries

      I purchase nearly 1,000 feet of the gasket material at a time. That way I can send the length needed for each size egg PLUS my detailed instructions for their application! For instance you need one continuous piece 7 foot long for a Large and 9 foot long for an XL.


      You apply the gasket using an automotive product called Permatex Ultra Copper and your Canadian Tire sells it – which I do NOT supply. Every automotive supply chain store in the world carries that product.. One tube runs about $8US for one tube which is enough for one gasket. Even Amazon carries it. Permatex is a high temperature silicone gasket maker which acts as an adhesive to bond the Rutland to your cooker’s ceramic edge. Years later if you wish to remove it, it will come off.

      Frequently eggers will ask me how long does a Rutland gasket last? I reply that I honestly don’t know! The Rutland on my Large egg that gets regular use is now 17 years old, but your use may be different. The probable explanation is that the Rutland gasket withstands well over 1,000º which is far above any temperature that a BGE is even capable of producing from the firebox to the gasket level!

      Since the Rutland will go on the base ONLY you will need to remove both the old dome and base gaskets and I cover that process in my instructions. It is not necessary to remove the dome itself from your band, but some people find it easier if removed. Suit yourself!

      The application process of a Rutland is one I call “bunching” whereby you compress or "bunch" the gasket back into itself thus making it both thicker and wider than the 5/8" so as to cover your entire edge. In doing so you apply the Rutland on ONE side only - not both and my recommendation is it is applied only to the base, not the dome.

      If you were wondering about the difficultly…it REALLY isn’t that hard to do when you follow my instructions. The youngest egger applying a Rutland that I have heard back from was a 13 year old boy and the oldest was a 92 year old great grandmother!

      “Bunching” (compressing) it is really simple.

      The gasket has a natural “cup” or curvature to it so starting with that cup side down lay the gasket like this with your fingers on it:



      Now slide your fingers together while pressing down:

      UNFORTUNATELY this forum does not permit pictures be added here so if you wasn't to proceed send me an email to [email protected]

      See how the gasket is now wider and thicker? That is “bunching” and you’ll get very good at it very quickly.



      I recommend you bunch at least 8” or more ahead of ever pushing the gasket into the bed of adhesive. You want the Permatex to bite and grab right from the start with very limited moving other than to align it with the curvature of the egg's base.


      The Large gasket you want will be $23USD or 2 for $32USD. . I also will send a detailed, WRITTEN set of instructions for removal of the old gaskets and installation of your new Rutland.


      One point of clarification…I just want to make sure you understand that when you apply the Rutland gasket according to my detailed instructions then it is both wider and thicker meaning that only 1 Rutland gasket is needed PER egg - NOT 2. In fact I don’t even recommend putting two Rutlands on a single egg!


      I accept PayPal but ask that you pay me the full US Dollar amount and the processing fee - otherwise I lose money selling you this gasket which makes no sense to me! Others have found find it far easier to just send me a digital “gift card” from Amazon. The choice is yours!


      By going with the Rutland gasket the mere price is what you pay, but the value is what it $ave$ you for a LONG time ahead!

      Waiting to hear back from you!

      Re-gasketing the Egging World one yard at a time…

      Ron aka RRP
  • HeavyG
    HeavyG changed their profile picture.
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    July 3
  • beteez
    beteez changed his profile picture.
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    July 2
  • beteez
    beteez changed his profile picture.
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    July 2
  • Clay Q
    Howdy, The grills are hot and the beverage is cold in the backyard.  Family has grown to 5 eggs and I enjoy cooking on every one.  Sharing the love is what Eggheads do and I'll do my best to share here on the forum.  Along the way I anticipate learning about setups and cooking and recipes.  Cheers! 
    ·
    June 27
  • RRP
    GFL

    sorry to be crude…

    but trying to safe a dead stump is a waste of time and effort as I said before. 

    ·
    June 17
  • Battleborn
    Battleborn changed their profile picture.
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    June 15
  • BigreenGreg
    BigreenGreg changed his profile picture.
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    June 15
  • RRP
    Thank you for your very kind words! 

    Today I shipped 4 more Rutlsnds and now have reached 6,885 gaskets! I'm still hoping I can hit 10k before I reach the end of this conveyor belt in life since I turn 77 in a few weeks!
    ·
    June 12
  • Photo Egg
    I left my old gasket on the dome.
    Didnt hurt anything. You can always pull it off if later.
    ·
    June 11
  • BigreenGreg
    BigreenGreg changed his profile picture.
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    June 11
  • BigreenGreg
    BigreenGreg changed his profile picture.
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    June 11
  • Srpete01
    @kdink which general area? I go to Camden occasionally and might also be up in NYC/Long Island the weekend of June 26th. How much would you want for it?
    ·
    June 11
  • kanye_twitty
    BRISKET RECIPE
    ·
    June 9
  • mcypert09
    mcypert09 changed his profile picture.
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    June 8
  • mcypert09
    mcypert09 changed his profile picture.
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    June 8
  • mcypert09
    mcypert09 changed his profile picture.
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    June 8
  • ajridge35
    Or, my work email (so you know I’m not lying 😀)

    [email protected]
    ·
    June 7
  • ajridge35
    I appreciate you helping out  us teachers. It absolutely has been a challenging year, with remote learning, absenteeism, the risk, the parents who claim we can’t and don’t do anything right.. it’s a mess. Been a teacher and basketball coach for 14 years in Dallas Fort Worth area… thanks again!!

    [email protected]
    ·
    June 7
  • Archcam
    I usually brine my bird overnight, then let it dry for a while in the fridge after rinsing it off thoroughly and patting it dry with paper towels. I then spatchcock it and cook it direct, but raise the grate a few inches above where it normally is. Actually, what I do is put a couple of bricks on top of the grate, then put another grate on top of that and cook the bird on that. Also, I foil-wrap another couple of bricks and heat them with the Egg to the target temp. Then, when putting the bird on the grate, put the two bricks (you can use one for a small bird) on top of the breasts.  After flipping, do the same with the bricks.  (Make sure to oil the grate and the bird's skin well.)  Getting more space from the heat source helps prevent the skin from burning, and the bricks help to even out, and shorten, the cooking time.

    Hope this helps.
    ·
    June 1
  • lousubcap
    I will send via forum PM.  Have fun!
    ·
    May 27
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