My Weekned Cook, Grate Temp, Fried Gasket

F308gt4

Decided to do 2 pork shoulders yesterday. Bought them the day before at Albertsons for $1/lb. Each were just under 4lbs.

Dome temp was set to 250. I have been using the 2.5" firering in combination with the 3-tiered rack, which has worked out very well for me, but this was the first low and slow with this setup. Got the fire setup, put in the platesetter, and the pork on the bottom grill.

Temp was very stable at 250-260 dome throughout the whole cook.

Started at about 8:45AM. Didn't get to pulling temps (190+) until a little after 6:00 PM.

My only guess is that at the grill level, the temp must have been quite a bit lower than 250 for it to take so long. Next time, I need to place one of the temp probes at grill level to confirm temperatures.

At the end of the cook, I opened up the vents to "clean" the grill. I came back maybe 15 minutes later with flames shooting out the top. It was a pretty awesome sight. I closed the vent, and put the ceramic cap on. A few minutes afterwards, I opened the lid to look inside, and got my first flashback. Wow. But, it looks like the gasket is fried. The lid was stuck together this morning.

The grill is only a few weeks old, should I call the dealer about a warranty gasket? Or BGE directly? I would like to get the NOMEX gasket if possible.


P.S.- The pulled pork came out great!!

F308gt4

Forgot to mention, I calibrated the Dome Thermometer before I started, so presumably, it was reading accurately.

pci

I would email BGE & see what they would do for you.
Good Luck
I also would like a nomex gasket