Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
What to do?
Firemanyz
Posts: 907
So after having pizza for dinner I decided to do a clean burn to clean things up. All went well except the "newer" BGE gasket is toast. It is completely gone in some areas. It fully combusted and burned up. Prior to this I had not had any issues with the BGE replacement gasket I had received about a year ago. I may call the mothership in the am to see if they will send me another replacement. I know that the warranty on them is only one year. If they will not send me one I guess I will be looking to switch to the rutland setup. On a side note the inside of my egg looks new again.
Comments
-
Get a Rutland and just move on!
I'm only hungry when I'm awake!
Okeechobee FL. Winter
West Jefferson NC Summer
-
Contact @RRP for a Rutland. He will set you up.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
-
Cook without it. Its not needed.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
Here are a few pics of what's left.
-
Go Rutland. Won't have to worry about any more gasket issues for a long, long time."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
RUTLAND. That is all.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
-
I have used the high temperature gasket (nomex felt?) for years and it is still in great shape after 20-30 pizza cooks. Also, I cook pizza with the plate setter legs up, which seems to minimize the amount of flames the gasket takes.
-
What temp did it take to burn your gasket like that? I just finished a clean burn at 650-700 for 90 minutes and my original (2 years old) BGE gasket is fine.LBGE, Marietta, GA
-
@tulocay I just opened everything up and let her rip. The thermo was wrapped around to 250. So my best guess would be around 1100 degrees or so. I let it burn until it went out on is own. It was up around that temp for about an hour or so. That was the newer BGE gasket. I had replaced the original felt one sometime last summer.
-
Your pictures make a clear case for Rutland!
John in the Willamette Valley of Oregon -
Dag, you burnt that bad boy up. LOL what temp did you run the egg? nevermind - i should readXL BGEJoe JRBaltimore, MD
-
-
I don't think I need to replace the thermo. But I will re calibrate it as it had been a min since I checked it.
-
My experience has been that once they wrap around, their accuracy is quite poor. YMMV.Kemah, TX
-
Wow, that's taking Nuclear Burn to a new level. That gasket looks like my old fan belt on the car!!
LBGE since 2014
Griffin, GA
-
I am sure the Rutland gasket is great, but it's a bit "industrial" looking for my tastes. tgkleman I have 3.5 years and hundreds of high temp cooks on a Nomex gasket with no signs of damage .... and this including dozens of pizza cooks, and many 1000+ degree clean burns.
Categories
- All Categories
- 183.4K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 520 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 547 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 39 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum