safe refractory cement

nolaegghead

Rutland gasket is rated to 1000F.

https://www.rutland.com/p/48/grapho-glas-stove-gasket---bagged

Ozzie_Isaac

RRP said:

I "sort of" understand your concern/quandary. So many recommendations about the height above/level with/or below the gasket is from and by eggers using the gaskets sold by BGE. What you have is a Rutland gasket and none of that at gasket level is an issue! The BGE isn't even able to reach the 2,200 degrees to damage a Rutland gasket!

You lost me.  My cooking height is based on desired cook temp, radiant heat, convection, etc.  The gasket is used as a frame of reference to describe desired location.  This is not affected by gasket material.  All gaskets do is limit unwanted airflow, and make a softer landing for closing the lid.

DWFII

Ron,

I'm not worried about the gasket as far as cooking at, below, or above the gasket level. I mention it only because I think it is awkward to get at food below the gasket level--hard to pick up and so forth. Might just be personal druthers.

I am fine cooking direct or indirect at gasket level.

That said,  I have heard from many sources that pizza does better up in the dome...so that means above gasket level.

bikesAndBBQ

I cooked my first few pizzas with no special set up. Just the platesetter, stock grid and a hand me down pizza stone. They turned out great. Now I just raise the pizza stone with two bricks. Pizza still are great. You don’t need a whole lot to get great cooks. My egg is 100% stock. The gasket is peeling off in the back. No way does it pass the dollar bill test everywhere. It holds temps like a champ and turns out great food. You don’t need all these special setups and whatever. Nice to have, probably. Not needed though. 

Carolina Q

@DWFII, you're making this too complicated. I took some more pics...

This is what I use now, because I have a platesetter.

and here with pizza stone. Stock grid > PS > spacer > stone. Stock grid isn't necessary in this config, but it doesn't matter.


If/when my PS breaks, I will insert my Weber grid with stilts...

...and the broken, legless PS as the indirect piece.

DWFII

Carolina Q said:

@DWFII, you're making this too complicated. I took some more pics...

This is what I use now, because I have a platesetter.

and here with pizza stone. Stock grid > PS > spacer > stone. Stock grid isn't necessary in this config, but it doesn't matter.


If/when my PS breaks, I will insert my Weber grid with stilts...

...and the broken, legless PS as the indirect piece.

Thanks again. I really appreciate the photos and the time you put in taking and posting them. It helps.

And everyone else in this thread--their comments and suggestions. That's what I like about this forum--I generally get an answer and/or good advice within an hour or so.

My concern is that it all gets too rickety, I guess--leaning tower of pizza.

You're right, I'm probably over-thinking it. I've got a Aura SS cooking grid coming and will go up to Home Depot this weekend and look for a 7432.

Carolina Q

Not rickety at all. Surprisingly stable in fact.

fishlessman

if you just want inexpensive, we used to just use firebrick splits and a second weber grid on top for indirect cooks. remove the three laying flat and you are cooking raised grid direct. did this with two eggs for maybe 10 or so years, ive never bought into the platesetter