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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

2nd cook.....meleted gasket... ;-(

EGGs N@
EGGs N@ Posts: 50
edited November -0001 in EggHead Forum
Hi All just got a new LG EGG and love it....;-)
on my sencod cook was maiking pizza...which by the way was YUMMY!!!!! I had the EGG over 700 degrees and the gasket started to melt...which bums me our big time. so I am looking to you seasoned eggers....how big of a deal is it to have a melted gasket?
· Share on FacebookShare on Twitter

Comments

  • Wise One
    Wise One Posts: 2,645
    It's not a big deal to replace and if all your cooks are going to be at 700, you really don't need it. The most common reason for gasket burn up is leaving the top dome open too long at high temps. You really don't need 700 for a pizza - 550 does quite well. But, if you like 700, you need to get the pizza on and off quickly - like less than 15 seconds. More than that and you will burn the gasket.
    The gasket really comes into play during low temperature cooking. Having a good seal is important to keeping air out so the fire can be controlled to a low temp. At 700, it makes absolutely no difference except to keep a bit of smoke from coming out around the dome connection.
    · Share on FacebookShare on Twitter
  • pci
    pci Posts: 249
    Sure not seasoned yet but I fried mine the frist week. I emailed BGE & they sent me a Nomex @ no cost. They will take care of you.
    · Share on FacebookShare on Twitter
  • EGGs N@
    EGGs N@ Posts: 50
    Thanks Wise One...I will be doing 2 - Beer Can Birds tomorrow...I'll see how it goes. Keeping my fingers crossed.

    PCI I will give them a call today and see what they say.
    · Share on FacebookShare on Twitter
  • gdenby
    gdenby Posts: 6,239
    For awhile, BGE was recommending keeping the first 6 - 10 cooks below 450. There seems to be a few things that can happen with fresh gaskets. Perhaps the adhesive is not completely cured, and the high heat causes it to become liquid. The gasket is still a little permeable, and hot gases works its way through, and eventually burns the fiber. Also, the dome may not be perfectly seated. Its good to do a "dollar" test by placing a dollar of some other piece of paper inbetween the gaskets, and see if it is held or slips free.

    FWIW, the last gasket I changed, the felt, what was left of it,came away from the ceramic easily. The gunk that had baked around the edge was what had to be scraped away. So, in my view, the gasket is just there to have a place to grow a "crust" that really seals the air flow.
    · Share on FacebookShare on Twitter
  • Doug in Eggmonton
    Doug in Eggmonton Posts: 1,999
    Not a big deal at all. I meted mine about 11 months ago and there have been no issues at all.

    Doug
    · Share on FacebookShare on Twitter
  • Cactus Doug
    Cactus Doug Posts: 341
    Cooking pizza does do damage on gaskets. On my older large egg the gasket (if you can still call it that) is chared completely black it will still hold low temps, you just have to be carefull not to bang the dome down hard.
    · Share on FacebookShare on Twitter
  • chrono
    chrono Posts: 177
    Just get a rutland gasket. Seems to hold up much better then the stock gaskets plus they are cheap.
    · Share on FacebookShare on Twitter

Categories