replacement gasket

I have had my XL-BGE for 2 years now and have not needed to replace the gasket.  I guess that  is because I rarely fire it up above 450.  I have done pizzas at ~500 or so, but that was only a couple of times.  How hot are you cooking?

that explains it.. I get mine done (mid-rare+ up to medium) in 6-9 minutes at around 375-400.

We just replaced our Rutland gasket this past weekend. We do a lot of woking and after 4 years it virtually disintegrated. To possibly avoid this happening again I came up with the idea of putting the Rutland on the top dome. No gaps and a good seal.. So far so good. Should stay cleaner too.

You can also
get the white gasket from the mothership. The felt isn't the real problem nor
is the cooking temp....it’s a BGE; it can go hot without issue. The adhesive is
the problem. The original gray felt comes with adhesive on the back covered
with peel off paper and just doesn't seem to stick very well.  I went through 3 gray ones the first 2 months
I had my BGE…frustrating to say the least. 
Then I found a series of posts back in early 2009, which is when mine
was brand new, with folks posting about the same gasket loss issue.   That is when I found info on the white “nomex”
gasket.  I called the mothership and they
sent it to me for free and I attached with 3M Super 77 and have had no issues
whatsoever. The Super 77 adhesive works!  
Also, don't forget, you always have the option of going gasket-less as
really all the gasket does is cushion the blow when closing the lid. Plenty of
folks are gasket-less and have no problem cooking low n slow or super hot.

I hadn't heard from any of the gasketless folks about a hotter than normal handle.  I just like the gasket to help cusion the blow when putting the lid down.

With my Egg now in a table, when mine goes I'm going to just put one on the bottom as that is easier to work with and leave my Egg assembled.   Again, just to help cushion when I close the lid.  Not really for cooking purposes. 

What I want to know is why they don't put the nomex gasket on in the first place.  Any ideas?

Davekatz -
not your fault...Egg is designed to go hot too. You were just cooking like you
are supposed to do. >-

I stilldon't think it is the gasket that is the problem for most. It is the adhesive. The
grey gaskets with the peel off backing just don't stick well. I bet if you had
a grey gasket with no adhesive and used the Super 77 adhesive it would last
just as long as the white nomex ones.

The real question is why doesn't BGE Co come up with a better design? Something that
allows for the replacement of a gasket with no adhesive? Just pop it off and
replace when worn out. That would really be helpful.

redneck, I can only think that BGE must have bought a warehouse full of the felt and want to use it up.  I have just used my last pre-2004 felt gasket and they did just fine.  Something changed and gaskets started falling off left and right.  Personally, I've got a Kamado Joe gasket to try on my medium BGE (which I use for the high-temp burn testing) and will probably go with rutland when the current gaskets on the small and large are kaput.

@Shawn - why does it work better on top? Thanks.

Naked whiz,
I went to your site and looked at the gasket safety, I just worry about what's in there. I don't want to make anyone sick. Know what I mean?

The mothership sent me the BGE high heat gasket. I I'll probably put that one on when the other one disintegrates. It's the pizzas that do it for me with the flames licking up the sides, and the high heat.

I have had my egg ~ 6 months....Lost my gasket within the first 2 cooks..My dealer told me the gasket wasn't covered. I hate to sound stupid  but how do I get  in touch with this "mother ship"?