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Permatex Ultra Copper

kdink
kdink Posts: 336
in EggHead Forum
Want to install the gasket from @RRP and will get the Permatex Ultra Copper, but my question is what temp outside does it need to be to use the Permatex?
2 Xl's, MM and Forno Bello
Pizza Oven in Bergen County, NJ
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Comments

  • hoosier_egger
    hoosier_egger Posts: 6,669
    Above 40 and you're good 
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • RRP
    RRP Posts: 26,223

    Permatex in the cold:


    I posed the curing question to the manufacturer of Permatex Ultra Copper and their technical reply was that yes you can apply it at temperatures between 20 and 30F though the ideal temperature is between 50 and 80F. Silicones such as Permatex are moisture cured so temperatures above and below these ranges remove that element. Curing occurs in 24 hours. If you are able to warm surfaces to at least the 40 to 50F range that will help for better bonding across the surfaces.


    OTOH just building a fire in your egg to try to speed the curing up does NOT help - it needs the 24 hours to cure.


    Re-gasketing the USA one yard at a time!
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  • thetrim
    thetrim Posts: 11,379
    @RRP, when using the 3 oz tube (not sure if it comes in other sizes or not), how much of the tube would you use for the egg you have?
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • RRP
    RRP Posts: 26,223
    thetrim said:
    @RRP, when using the 3 oz tube (not sure if it comes in other sizes or not), how much of the tube would you use for the egg you have?
    Normally an XL will take most all of that tube. A L will have some left over. 
    Re-gasketing the USA one yard at a time!
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  • stlcharcoal
    stlcharcoal Posts: 4,724
    Use it sparingly.  Ultra Copper is it's own gasket maker, but we're not using it as a gasket.......the woven gasket is the gasket and the Ultra Copper is just a glue to keep it in place.

    If you goop that stuff on there, you're actually making it counter productive by having a hard, uneven substance under the woven gasket not letting the lid distribute the weight evenly across the entire diameter.

    I put a thin bead around the bottom diameter, smooth it down with my finger, apply the Rutland or Cotronics gasket, and set the dome on top to hold it in place and evenly distribute any glue before it hardens.

    Using the Ultra Copper as it's designed would be gluing the dome and base together.....thus it's the gasket.  It's not designed to on and open/closing/moving/expanding/contracting surface--that's what the woven ceramic or fiberglass is for.  But if you fill up all the nooks and crannies of that woven material, it's freaking worthless as a gasket because it's no longer conforms to the surface (especially if you readjust the bands.)

    Long story short......use as little as possible!!  It's only to hold the woven gasket in place (and it's not like gravity or opening/closing the lid is going to move it anyway!!)
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  • GlennM
    GlennM Posts: 1,407
    If it’s a bit cool you could put a light in the egg while it cures
    In the bush just East of Cambridge,Ontario 
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  • Zeiger88
    Zeiger88 Posts: 171
    Just my 2cents but I called permatex about two years ago and they recommend I use the high temp red because it was approved for foodgrade usage and the copper wasn’t but they may have changed it by now 
    BGE XL June 2017 Flameboss 300 February 2018 Mini max July 2018 Lima, Ohio 
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  • Carolina Q
    Carolina Q Posts: 14,831
    Zeiger88 said:
    Just my 2cents but I called permatex about two years ago and they recommend I use the high temp red because it was approved for foodgrade usage and the copper wasn’t but they may have changed it by now 
    LOL, doesn't matter... the gasket isn't approved as food grade either. =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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