Gasket Alignment Question

last_option

Hey I just finished installing a gasket and it was tougher then expected. So, I don't want to lose another one so I checked the gasket gap all the way around the egg. It felt good except in the back left corner, I messed around with with the spring bands for awhile and got it to point where I felt resistance. So, I guess that is good enough. In the back it was so tight I couldn't even pull the dollar out :woohoo:

Any rate, as a final check I thought I would look down the daisy wheel hole to see how the gaskets aligned with each other when it was closed. I noticed that the bottom gasket was exposed on the sides and the back and aligned in the front. Is the how it should be? Or do I need to make adjustments? If so does anyone know how to make the adjustments?

This picture is of the side looking in from the top of the daisy wheel hole while closed:

Hungry Celeste

Did you fold excess gasket material over the edge toward the inside of the cooker? (I think that's what your picture illustrates.) If so, it's gonna burn like the dickens. When sticking the gasket on, you should align the edge of the gasket with the inner edge of the ceramic shell (not the outer). Any excess width can be folded down over the outer edge, or trimmed off with a blade cutter.

last_option

The gasket that is shown is about 1/8-1/16" back from the edge of the rim with no excess hanging over. I think it's more that the top of the egg isn't aligning with the bottom and I can't figure out how to adjust it so they line up flush.

Serial Griller

After I changed my gasket the dome and the bottom were a bit out of alignment.I called the dealer and he said he's seen the top and bottom out of alignment by as much as 1/4" and that the dome and bottom aren't often concentric but as long as you have a seal (paper test) you should be good if your gasket isn't hanging over the inner edge on either the top or bottom. Mine is out about 1/8" in the front.I have been doing 350-600' cooks and have had no problems with burning the gasket.

last_option

thanks serial griller. That is what I was looking for. I just don't want to have to go thru the gasket replacement process again so I am trying to cover all my bases.

Happy thanksgiving

Cpt'n Cook

What kind of gasket are you using? I pretty much finished off my three year old gasket doing a burn out yesterday. I was thinking of doing a Rutland on the bottom only.

Grandpas Grub

 
Check your email.

GG

last_option

My gasket burned up after only two cooks, so BGE sent me a new standard gasket (BGE has unbelievable customer service by the way). I think it is wool or something. I didn't know until after I received wool one that there is a nomex one, which I would have preferred. I would go with the nomex since it seems to be a BGE approved gasket. I don't know anything about the other gasket that you spoke about. Anyways, good luck and schedule about 2 hours to get the old gasket off. I use acetone in the beginning and then switched to 91% rubbing alcohol which seems to work much better. Now waiting for the 24 hour cure window and will be doing a mad max turkey on a cheap after thanksgiving turkey.