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New Gasket?
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7smcb7
Posts: 26
I got my warrantied new base today - very pleased not to be worried about the increasing networks of cracks in the old one.
One question about the new gasket on the top of that new base. What is the conventional thinking these days about "curing" or "seasoning" the gasket? I looked through the history - is the present thinking 2-3 cooks below 350 before getting back to searing on it?
Thanks in advance - my first new gasket since 2008 - which means I've been cooking without one for some time...
One question about the new gasket on the top of that new base. What is the conventional thinking these days about "curing" or "seasoning" the gasket? I looked through the history - is the present thinking 2-3 cooks below 350 before getting back to searing on it?
Thanks in advance - my first new gasket since 2008 - which means I've been cooking without one for some time...
Comments
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Perfect time to remove the stock gasket for a Rutland gasket."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 -
Yeah, but then how do I cook dinner tonight?
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many don't even have a gasket, you will be fine7smcb7 said:Yeah, but then how do I cook dinner tonight?Visalia, Ca @lkapigian -
7smcb7 said:
I think you are correct. From the BGE Website:I looked through the history - is the present thinking 2-3 cooks below 350 before getting back to searing on it?
Your first few cooks should be under 350°F/177°C to allow the gasket adhesive to fully cure and adhere to the EGG.
Clinton, Iowa -
I would have thought that letting it run for a few hours at or under 350 would do the trick - versus multiple cooks? Thoughts?
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Just put the Rutland gasket on and there is no need to worry about seasoning it.
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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Better message @RRP for a gasket hookup
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