Emergency gasket replacement solution

BabyBoomBBQ

I was lazy and didn’t replace my gasket like I should have this week. While starting a 2 seven pound pork butt cook, I realized just how bad the seal was when I added the wood chunks and the guru puffed away. So, I sealed the burned out places with a “gasket” made of heavy-duty foil. Works like a charm, thank goodness.[p]Just thought I’d share I case I wasn’t alone with this 12th hour potentially stressfull issue.

edbro

babyboombbq,
That's funny because I was just thinking about a tinfoil gasket. Not for the same purpose though. I was thinking about some kind of "gasket shield" for when I do those gasket killing cooks like pizza, Trex, etc. I've been going through way too many gaskets.[p]Somebody mentioned a rumor that BGE is coming out with a new gasket that is more burn tolerant. I've been holding out my next replacement waiting for more news of that. Anybody heard anything new?

eggor

edbro,[p]Just a rumor as yet, Thankfully, both gaskets on my eggs are doing fine. Large is two years running and the small getting close 9 months of hard use.[p]I have one BGE replacement, and a more permanent Cotronics, waiting when the time arrives.[p]Scott

Chubby

edbro,[p]Actually..it's NOT just a rumor. [p]I saw the gasket material while in Atlanta...October last!![p]They look just like the felts, but are burn tollerant to about 1000...(so says John)[p]Bobby tells me they have them in the Whse now.[p]I don't know pricing yet, but safe to say it'll be a bit more.[p]HTH.[p]Evans

edbro

Chubby,
That's good to hear. I'd pay a bit more. One $20 gasket is cheaper than the 3 $10 gaskets I've replaced. Yes, I know, I'm hard on gaskets. But, I refuse to give up my 16 pizza stone! Also, I a very slow learner. Despite TNW's video, despite the loss of all my arm hair and despite the frying of my gaskets, I still get flashbacks due to my own stupidity.

BabyBoomBBQ

edbro,[p]I know what you mean. I'm thinking a dual layer heavy duty foil gasket shield until the rumored "high temperature" felt is a reality to us all. The issue for me is the over 550 temps. I have a gasser that does 475-525 easy as pie. But pizza and seared steaks are soo much better when seared on the BGE.

permachick

Chubby,
How did you gasket from Alanta fare? I live in Australia and am getting prepared for a BGE gasket failure and keen to hear how it went. Julie