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Joetisserie & Rutland Gasket

smokeyw
smokeyw Posts: 367
in EggHead Forum
I am getting ready to replace the gaskets on all my eggs with Rutland gaskets. I use a Joetisserie quite a bit on my large and wondered if anyone was using one with a Rutland gasket on just the base and there are any issues with it? The Joetisserie really doesn't seem to seal that well even with gaskets on both the dome and the base but it doesn't seem to make much difference. I thought about leaving the felt gasket on the dome and putting the Rutland on the base. I know it's not recommended though.
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Comments

  • DieselkW
    DieselkW Posts: 915
    Seems to me you need to trial and error this one. Leave the felt on the top and see if it gets in the way, you can always remove it.

    I put a Rutland on this summer (Thank you @RRP ) and had to adjust the bands because the new gasket is thicker than two old ones. Easy fix.

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • smokeyw
    smokeyw Posts: 367
    DieselkW said:
    Seems to me you need to trial and error this one. Leave the felt on the top and see if it gets in the way, you can always remove it.

    I put a Rutland on this summer (Thank you @RRP ) and had to adjust the bands because the new gasket is thicker than two old ones. Easy fix.

    That's my concern. The Rutland is much thicker. But my felt dome gasket is really thin so it may not matter and it would give the Joetisserie aluminum insert something to seal against.
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  • The_Stache
    The_Stache Posts: 1,153
    edited August 2016
    I have the Rutland on the base of my LBGE and removed the upper gasket.  When I use my Joetisserie, it seals fairly well but does have some leakage around the top.  Generally my rotisserie cooks are no more than 1 or 2 hours and I have not had any issues with Temp Control of over use of charcoal so I've just decided to live with it for a while longer.

    I had pondered putting a Rutland on the top of the Joetisserie but I guess I'm just lazy and I didn't feel like it was such a big deal.

    Rick aka The Stache
    Kirkland, TN
    2 LBGE, 1 MM


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  • smokeyw
    smokeyw Posts: 367

    The_Stache said:
    I have the Rutland on the base of my LBGE and removed the upper gasket.  When I use my Joetisserie, it seals fairly well but does have some leakage around the top.  Generally my rotisserie cooks are no more than 1 or 2 hours and I have not had any issues with Temp Control of over use of charcoal so I've just decided to live with it for a while longer.

    I had pondered putting a Rutland on the top of the Joetisserie but I guess I'm just lazy and I didn't feel like it was such a big deal.

    Rick aka The Stache

    I didn't think about installing a gasket on the top of the Joetisserie frame. That might be a good idea. But my Joetisserie has always leaked smoke around it somewhere. It really hasn't made any difference so far since I have only done hot and fast cooks. I just thought at some point I may want to do a low and slow cook.
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  • SoCalTim
    SoCalTim Posts: 2,158
    I have a Joetissiere AND a Rutland, I had the same concerns (as ususal I was overthinking things), no gasket on top dome, Rutland on bottom & Joetisserie sandwiched in between - there will not be any issue of any kind.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • smokeyw
    smokeyw Posts: 367
    Thanks SoCalTim that is good to know. Have you done a low and slow cook with the Joetisserie?
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  • Carolina Q
    Carolina Q Posts: 14,831
    Joetisserie aside, many people have been doing all kinds of cooks, including lo n slo, for years with no gasket at all. It's not a big deal. It's not even a little deal.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • HeavyG
    HeavyG Posts: 10,380
    It really isn't important to be able to hold a rock steady temp while just spinning some meat for a couple or three hours so a bit of a leak or smoke coming out is of no consequence.

    You're always going to have some leaks anyway because the spit rods aren't in some sort of sealed bearing contraption.

    So...relax.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    No problem at all with that combination. Don't waste your time thinking when you could be cooking.
    Judy in San Diego
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