Speeding up the gasket curing process.

spbull472 · July 2007

So far I've only done 4 cooks, with a high dome temp of only 375 to 400. I typically only cook on weekends, just due to time constraints of my job. But I was thinking, what if just started a fire and let it hit say 300 degrees and hold it there for 30 minutes to an hour. Then shutting everything down.[p]You think if I did that, it would help curing. Is that reaching a high enough dome temp and is that holding it for a long enough period of time?[p]Was just trying to think of other ways to break 'er in a little faster since it's easy to light and forget it for a bit on a weeknight.[p]Thanks in advance.[p]STL Scott

dhuffjr · July 2007

spbull472,
If ya want to burn charcoal then I'd say set it for 350-400 and let it go till it burns out.[p]I've not seen a time recommended for curing but I would think a full load burning at 350 would do the trick.[p]Let us know how long it burns :>)[p]H

Midnight Smoker · July 2007

spbull472,[p]why not just throw some food on the egg then? i think that in addition to the moderate temperatures helping to set the gasket, the grease from cooking is important too. just helps it seal better, since the gasket won't be as "fluffy" as it is when it's brand new.

dhuffjr · July 2007

dhuffjr,
FWIW this would be a good way to get rid of any briquets you may bave. I'd start them in a chimney if you have one to get rid of any coating that may be on it.[p]H

spbull472 · July 2007

Midnight Smoker,[p]I don't always have time for the food prep, which is why I was just thinking of this possible process out of curiousity. Easy to throw on coals, light it, set it, forget it.[p]If you think the food aspect of it is important however, the I'll just be a patient man. [p]Thanks,[p]STL Scott

Midnight Smoker · July 2007

spbull472,[p]neither do i. oftentimes, i'll just "marinade" some chicken legs/thighs/breasts in Italian dressing while the egg heats up, literally for only about 10-15 minutes. then, just throw it on the grill, flip it a few times, and bam....a delicious dinner (and if i made enough, great leftovers) in under 45 minutes start to finish. although a full day marinade would be better, the quick marinade is very flavorful, and egg makes sure that chicken is as juicy as ever![p]with chicken parts, i usally grill at 350-400, so that's low enough to help cure the gasket.

Fidel · July 2007

spbull472,[p]Others have posted that is isn't the heat that cures the adhesive, it is the heating and then cooling process that allows the adhesive to properly cure. This makes sense to me. I think just running it once or twice for an extended period will not give you the results you want.[p]That being said, I think if you bring it up to 300 for an hour and allow it to cool, then repeat that process over a week or so then you will theoretically speed the gasket curing process and get your egg good and broken in.[p]I completely agree with the other comment - if you're going to burn the fuel and have the egg going, why not find something to put down and cook at the same time. Cook some chicken parts or brats for lunch the next day.....do a few ABTs for a late night snack.....make some pig candy.....the possibilities are endless.

spbull472 · July 2007

Midnight Smoker,[p]That's good to know how you do your chicken parts on the BGE. I was making pretty good bone-in chicken breasts on my Weber Kettle, now I'll have to try them on the BGE. When you say 350 to 400, you are speaking about Dome temperature...correct?[p]Thanks,[p]STL Scott

spbull472 · July 2007

Fidel,[p]Does seem a waste to not cook on it doesn't it? I think I found an ABT recipe, but what is this pig candy you speak of and how is it done?[p]Thanks,[p]STL Scott[p]"Just a midwest boy, trying to Q"

Fidel · July 2007

spbull472,[p]Naked Whiz recipes - always a great source for info.[p]Basically it is thick cut bacon dredged in a mixture of cayenne pepper and brown sugar then slow smoked to a sweet, crispy, smoky goodness. I make a batch to bring to work every couple weeks and people line up for some. I tend to cut the bacon in half just to make more fit on the grids.[p]

[ul][li]Pig Candy[/ul]

Little Steven · July 2007

spbull472,[p] Pig candy is a little delght made by sprinkling bacon strips with turbinado sugar and cayenne. Cook at low temp on the egg until crispy.[p]Steve

stike · July 2007

spbull472,
you only need one or two more cooks and you are about as "cured" adhesive-wiser as you can be.[p]the "10 or 12 cooks" idea which has been popping up lately is a stretch.

Midnight Smoker · July 2007

spbull472,[p]yes, 350-400 dome. when i make assorted chix parts, i pretty much use the egg as a grill, as opposed to a smoker. so, the set up is a direct set up, at 350-400 dome temp, with the grid on the fire ring. [p]and yes, the fat from the chicken will drip down and cause flare ups, especially on the first turn of the chicken, but it really adds to the flavor of the final product as well as creating a nice char on the skin. just turn them quick and close the lid, and you'll be fine. depending on the size of each piece, it should be done in about 20-25 mintues.

fishlessman · July 2007

spbull472,
i have yet to see a gasket curing process work, is this something new with the cd's that come with the egg, i think its a little hit or miss. one of my eggs gaskets when new started to melt when i let the temp get away from me, i just slid some tinfoil between the two surfaces and shut it down, later it just charred up and i continued cooking with it. just wondering if this really works or its an eggers urban legend

dhuffjr · July 2007

spbull472,
Pig candy is goooooooooood[p]
[p][p]

spbull472 · July 2007

fishlessman,[p]The only process I'm following is not going above 400 for my first 6 cooks or so and no it wasn't on the DVD. I'm just following what many have told new eggers as they visit the boards which is, don't go above 400 for your first 5 or 6 cooks.[p]That's really all I know, so far my gasket seems fine. It's a little smokey brown on in the inner ring of the gasket but still adhering to the egg.[p]STL Scott

fishlessman · July 2007

spbull472,
up until about last fall i have never seen anything about curing a gasket, old school was to just cook with it. the important thing is that there are no leaks, that the dome seats well as those leaks expose the gasket to hot air rushing over the surface melting the gasket in that area. i never seen this curing process stated until rescently when someone burned a gasket cooking a pizza and that wasnt too long ago. i just dont know if its really curing the gasket or not, my gaskets shrink and char continously for years until they disappear. one of my eggs has zero gasket remaining, you can read writing and i believe a serial number on the exposed rim. maybe dont cook a pizza for a while and keep the searing process to a minimum on trex steaks, but just about anyone here that trexes has a burnt gasket which is better than a melted gasket. i could be way off base with this, but there are maybe just a few eggs were the gaskets dont burn and it may have something to do with how those eggs are used.

spbull472 · July 2007

fishlessman,[p]Out of curiosity, how do I check for leaks? I haven't seen any smoke coming out from the sides while cooking, which I guess is the only way you would be able to tell if there is a leak. I put the egg together myself, so I'm hoping it's just all together the right way.[p]Four sub 400 cooks and apparantly no isses that I've seen yet.[p]STL Scott

Fidel · July 2007

fishlessman,[p]I think the concern is with the gasket adhesive melting and when the egg cools the top is stuck to the bottom. The curing process is to keep the adhesive from melting and gluing the egg shut and not necessarily about preserving the gasket material.[p]I agree that with use the gasket material burns and gets worn away, the gasket on my large has quite a few bare spots.

Fidel · July 2007

spbull472,[p]The paper test. Put a piece of paper across the gasket, close egg, and try to pull the paper out. If there is no resistance then that is a potential leak area. Do the test around the entire circumference of the egg.[p]If you have a leak just loosen the top band, make necessary adjustment, and tighten the bolt again - tighter than before. You should also tighten the bolts holding the bands after the first few uses and then check periodically as part of your routine egg maintenance (PMCS for you military folk).

Thermal Mass · July 2007

fishlessman,[p]I may be a skeptic, but I have yet to see a rationalization for the need to cure gaskets or adhesives on the Egg, or what a properly cured gasket looks like. My suspicion is that the curing theory is a form of internet meme that gets propagated for no sound reason or basis. Gaskets age and go black and thin. It happens over time and through use. Eventually it is too black and thin to actually catch fire and go all gummy...[p]Mark[p]
[ul][li]Internet meme[/ul]

spbull472 · July 2007

Fidel,[p]Thanks for the test tips. by the way, I don't know how much more I can tighten those bolts...I practically have the bolts so tight that the ends of the band are touching each other. [p]STL Scott

Fidel · July 2007

Thermal Mass,[p]I agree that there is a bit of hyperbole about the gasket melting, but there have been quite a few posts here about eggs being stuck shut. While I doubt it is a very common occurrence, it does happen to the least suspecting of eggers.

egret · July 2007

spbull472,
I've seen a number of new eggs at fests where the gasket peeled off, probably most of which were subjected to a high temp. cook (but not all!). As far as I know, there is no magic number of cooks you need to do in order to insure the adhesive is cured. I have recommended 5 or 6 in the past, but that was just being cautious. It may be that a single cook or two will do the trick, assuming they're not high temp. ones. I think BobbyQ or someone the other day suggested 10 or 12 cooks. I think that's excessive. Personally, I just started cooking on mine without a thought towards curing the adhesive, but, that was way back before "adhesive curing" was a catch phrase. I would hazard a guess that you're "good to go" after 4 cooks, and not worry about it..........

RRP · July 2007

Thermal Mass,
It seems like this curing thing has just crept in to egglore in the last 6 months. As for the problem its a matter of the material used - its merely felt (ground up clothing donated to charities) so with time - often measured in just months or less it will fail and burn. Personally I'm glad I found the peel and stick Rutland gasket. The adhesive they use bites quickly and stays tight. Then being fiberglass it won't burn. There is no cure time time - in fact within an hour of installing I baked two pizzas at 550°. No more goop Rutand adhesive or auto store gasket adhesives! Just peel and stick!
[ul][li]take a look at this[/ul]

spbull472 · July 2007

egret,[p]If anything, the topic started a good conversation.[p]"Gasket Curing: Fact or Myth! Tonight at 11!"[p]LoL! [p]STL Scott

fishlessman · July 2007

RRP,
got a part number for that gasket. my oldest egg ran best with a rutland, cooks fine without the gasket, but shuts down much quicker with one.

RRP · July 2007

fishlessman,
yup it's no. 93 and is 54" in length which will fit a small, or a medium but 8" shy of enough for a large so you'll need an extra package. OTOH I just bought 188 feet of it and have sold 101 feet already so I can sell it at my cost in exact lengths needed. Email me if you wish as I assume this thread will die shortly!!!!!!!!

Midnight Smoker · July 2007

RRP,[p]so, after cleaning the old gasket off, all you do is literally "peel and stick" the new gasket on? wow, that would be awesome. and it holds up just fine to high temps? [p]i'd be very interested in getting enough to cover the lower rim of my large BGE. [p]p.s. -- is the color of the peel and stick gastke that you're selling black or white?

spbull472 · July 2007

I'm curious to know if there is any issues with using a fiberglass gasket around food?

RRP · July 2007

Midnight Smoker,
yup, clean, peel and stick. The color is a silver black. Email me if you want more info. I'm mowing my yard but I'll check email from time to rime as it is HOT out there today!

Speeding up the gasket curing process.

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