Help Needed!!! Gasket and Temp Probe

Unknown

Help!!!
Going on the second time to replace gasket and I remember reading on here about a better gasket option. One that would not break down as easily as the felt. [p]Second Question: Recommendation for temp dome thermometer that will be of pro quality. Mine always loses reliability and also fills with water- due to humidity etc... Any good recommendations here as well? [p]Thanks in advance!

Jay Brilliant

Coals, I just fried my second gasket last night making pizza, and my dome registered around 550 so not even T-Rex temps. I had heard that BGE was making a much more heat resistant gasket, but either I didn't recieve one of the new ones, or they haven't released them yet because I just replaced it 3 weeks ago. Some people use a rutland gasket, (www.nakedwhiz.com) which gives you step by step instructions on how to install one, but he also has a disclaimer saying that because the gasket is made of fiberglass, rurtland doesn't recommend using it near food. So I personally don't feel comfortable going that route either. As for probes tel-true(www.teltru.com) sells replacement probes for the egg, once again the naked whiz has page dedicated to probe thermometers specifically tel-true and which ones to get. I think the high temp cooks have a tendincy to knock the thermometer out of callibration, also what were cooking when your last gasket fried, just curious.[p]Hope this helps,
Jay

Unknown

Coals,[p]I bought a used egg with a fried gasket. I just got my replacement in the mail from the BGE mothership last week, and it was the old traditional one. I have to say that I am concerned at the speed with which they tend to incinerate. That all being said, what do you find yourself cooking most? I ask because if you are primarally going to be grilling at high temp, then you may not have to replace your gasket. I cooked a chicken yesterday with no gasket, and my Lg egg stayed at 350 deg. without so much as a waver until I opened it to put on the corn. I've been told that the gasket comes in most useful when you are cooking low and slow such as pulled pork. [p]I'm looking forward to pulled pork in the comming week, so I need to install the gasket. What we really need is either a permanent high temp gasket or a removable low temp silicone gasket. They make silicone spatulas that withstand 600 degrees. The weight of the egg lid would be plenty to create a positive seal. Just a thought.[p]Good luck.[p]

Unknown

jaybblues,

Thanks for all the help. I don't remember exactly what I was cooking at the time but more than likely it was a heat up for burgers. Sometimes I will heat to 550 or so and then drop the temp to 500 on the burgers. [p]Also, I have had problems with the gasket when cold temps persist...ie in the winter. [p]Good luck and thank you!

Unknown

i made a silicon gasket by using Permatex ultra copper,
good for intermitend 700F
bought at Napa auto store $3.89ea (needed 4 tubes)

Unknown

Coals,[p]How does one know if their temp gauge is not accurate?