Rings, Gaskets, etc

Mort

I have been "collecting" information before I buy my BGE. After reading about Temp. control and fried gaskets, I was wondering if any of you long-time owners could give me some direction. Should I start with this Rutland Gasket? Would the dealer install it?? Should I buy these rings from the get-go?? I'm willing to learn from all your mistakes...I don't feel the need to make them myself. All advice is appeciated.. Thanks, Mort

Tim M

Mort,[p]One thing to remember on these forums is that you hear a few reports with problems but none from the many happy users. Most gaskets do fine. I suggest not going into the 500+ deg cooks for a time or two. It seems like it lets the gasket cure itself in place. My original BGE gasket lasted 3 years before I replced it because I wanted to see how hard or easy it was to do. It was easy. Go with the original until you need another. Keep food and grease off of it or it will stick together. You can brush it clean after, a few months, with a brass bristle grid brush too. I have heard several complaints with the Rutland gaskets falling off, but I have not experience with them.[p]Tim

Unknown

Mort,my gaskets are still in perfect shape after 2 years and many cookouts. If you don't let your temp get above 700 degrees for longer than 15 minutes you will not have any problem. I also was suprised after I ran out of lump charcoal and used Kingsford I got temp up to 750 Deg. rather quickly and there was more to clean out of BGE,but overall no distinguishable difference in food.I Also clean my egg out with a craftsman vacuum cleaner with regular filter and no dust or hassle at all...you will enjoy

MickeyT

Mort,[p]I will just echo John and Tim. [p]You'll actually wonder how you ever got by without one. [p]My gasket on my medium is on it's 3rd year also.[p]Mick

Mort

Tim M,
Thank you all for your encouragement!! I can't wait to get the BGE. In the meantime, I'll keep collecting all these great tips!!
Mort