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Gasket Issues

jenericzac
jenericzac Posts: 121
edited November -0001 in EggHead Forum
I've had my egg for a week now and have cooked with it all week with no problems until last night. I used the plate setter and the pizza stone to make some pizza's. Temp was @550. My gasket is starting to shrivel near the front on the bottom and looks to be melting toward the inside edge the rest of the way around. It also has seperated from the egg in the front. I know many have had gasket issues before but I've only had this thing for one week. It doesn't seem to be the temp of the heat so much as the proximity of the heat to the gasket.What are my best options at this point?
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Comments

  • BBQMaven
    BBQMaven Posts: 1,041
    What a bummer, not the way to get started. I've had mine for 5 years and there is virtually no gasket left anywhere - personal choice not to worry with it...

    Contact your dealer, they should install a new one for you.... make sure when installed, it passes the dollar bill test...
    Kent Madison MS
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  • jenericzac
    jenericzac Posts: 121
    Unfortunately the dealer won't be much help. They are a stove store and although they have the best egg prices I've ever seen they don't carry any items in stock and don't assemble or do any repairs. All items are special order. When I assembled the egg i used the dollar bill test and it passed perfectly. I think I'll try calling BGE and see if they'll send me a gasket. I just don't want this to happen all the time.
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  • Unknown
    Unknown
    I think you've hit the nail on the head.

    When a pizza stone, etc. is at the same height as the gasket, the heat is deflected right into the gasket area causing it to fail.

    In terms of options, I think you have several:

    1) try to raise the pizza stone (other ceramic deflector or grill) higher into the dome so that the heat is being deflected above the gasket. I use copper pipe to raise my pizza stone but there are other solutions. (fire brick, etc.)

    2) replace your gasket - this is nice, but it hasn't corrected the problem

    3) cook without a gasket - although I've received new gaskets, I've never got around to replacing them. I've been cooking without a gasket for a couple of seasons and the egg performs well. The only issue I have found with this is that it takes a while to shut the egg down as air manages to keep the fire alive and you can waste a lot of lump. Through trial and error, I'm learning to use the right amount of lump for different cooks to reduce / eliminate the wasted lump.

    Good luck.

    Michael
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  • Unknown
    Unknown
    As mentioned in my post below, I received new gaskets (felt and nomex) by calling BGE. It wasn't a problem - they took care of it right away. I just never got around to replacing my gaskets.

    In my opinion, the problem with "just" replacing the gasket is that you haven't eliminated the cause of the failure so history "may" repeat itself.

    Michael
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  • BBQMaven
    BBQMaven Posts: 1,041
    Check your alignment now... mine changed after 2-3 cooks when I first got it - like it was breaking in.... I had to loosen the bands and adjust for the "shrinking" of the gasket...

    Word of advice - band bolts will need to be checked for tightness (when the egg is cool) MONTHLY for the first 2-3 months....

    Also, cooking pizza at gasket height (plate setter legs down w/ pizza stone on top) will direct a lot of heat at the gasket area... you may want to cook with legs up and pizza stone on the grate until the gasket hardens...
    Kent Madison MS
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  • Clay Q
    Clay Q Posts: 4,486
    I'll recommend that after you get a new gasket installed that you keep your dome temp under 350 for a bunch of cooks, for instance 7 cooks. This will allow the adhesive to cure and prevent a fresh gasket from falling off. There is a Nomex gasket that is more heat resistant than the regular felt gasket, check on that.
    Good luck. Too bad your dealer is not supportive. Now if I was a dealer you would get a red carpet treatment with service and assistance. ;)
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  • Clay Q
    Clay Q Posts: 4,486
    Another option.
    I use a second fire ring in all my eggs. This creates a raised grid and also protects the gaskets from scorching.
    BGECWMQuickRibs0012.jpg
    You can see in this picture that the grid is bumped up just above the gasket. The heat is sweet higher in the dome. B)
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  • thechief96
    thechief96 Posts: 1,908
    When mine fried I just emailed the mothership and they sent me a Nomex for free. When this one fails I will be putting on a Rutland that I got from RRP.
    Dave San Jose, CA The Duke of Loney
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