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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-04-2011, 01:34 PM   #46
Groundhog66
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I took the easy route, free high heat replacement from BGE adhered with 3M Super 77...It has done really well through many pizza/steak cooks.
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Unread 04-04-2011, 02:53 PM   #47
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Wow TedW you have done your homework. Let us know how it worked, sounds like your leaving the top on while creating the gasket.

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Unread 04-04-2011, 02:57 PM   #48
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Hi Tod, I like to look before I leap.

I would likely remove the top dome to make this all easier/ I have read where leaving the top attached to the hinge makes it difficult to install the Permatex near the hinge.
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Unread 04-04-2011, 03:47 PM   #49
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Just saw this thread. Funny, when I got my first Egg, I fried the entire gasket by doing a high heat cook too soon. BGE sent a replacement. By that time, I had opened the Egg and removed the gasket and had been told to go ahead and use it, which I did. When the replacement arrived, I had food on the Egg. I've figured out how to do low and slow really well - as well as high heat - without the gasket. The replacement is still in a drawer. Doh!
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Unread 04-04-2011, 03:49 PM   #50
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If I didn't go for the Permatex, I was tempted to run the grill bareback and have no gasket at all.
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Unread 12-05-2011, 05:33 PM   #51
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Quote:
Originally Posted by TedW View Post
Just an update. My hunch was correct. I just spoke with Permatex technical support. Both the Red and the Copper are inert after cure. Neither will degrade and kill us. Specifically, there's no benefit to using the Red around our grilles. Go for the copper.

Ted great info Thanks.

My gasket melted away last night and I've been searching for the Rutland gasket but no one carries it locally. I just found this post and I think I'll give it a try. Again thanks for the great info.

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Unread 12-05-2011, 09:28 PM   #52
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The Rutland (furnace gasket) secured with Permatex Ultra Copper (Used as an exhaust manifold gasket) will withstand anything you throw at it.
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Unread 12-06-2011, 01:37 PM   #53
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I'm using a Rutland gasket with the adhesive from their kit. No problems so far. After many high heat cooks, the gasket looks like the day I put it on.
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Unread 12-11-2012, 01:09 PM   #54
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So, is it safe to assume that everyone here that used the Permatex is still alive? :)

I have had my BGE for a year, fried 2 regular gaskets, and 1 nomex (pizza time), and was looking for a definitive solution.

Is this still it?

Thanks!
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Unread 12-11-2012, 02:37 PM   #55
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Forget the Nomex. Forget the felt. Go to ACE and get the Rutland "Grapho-Glas" 5/8" FLAT replacement stove gasket. Some stores sell it by the foot, others in an 84" package. Stop at an auto parts store and purchase 2 tubes of Permatex "Gold" gasket maker. (It's actually orange)... Scrunch the gasket material until it is about 2/3 its original length. Most easily done by laying it on a table and pushing it together with your fingers... Watch TV... It will take a few minutes. Measure the circumference of your cooker (or the diamater x 3.14). Cut the gasket material to that length. Spread a thin, fat bead of Permatex about a foot long. Press the gasket material into it. Continue around the cooker.

Many Eggs are assembled with a slight gap at the back... not noticable but enough to let some of the hot gas escape and burn the felt gasket. The back is usually the hottest part of the Egg, too.

Go to www.greeneggers.com and make a search for "Rutland Gasket"... There are many threads on the subject.
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Unread 12-11-2012, 03:16 PM   #56
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Quote:
Originally Posted by shirknwrk View Post
Forget the Nomex. Forget the felt. Go to ACE and get the Rutland "Grapho-Glas" 5/8" FLAT replacement stove gasket. Some stores sell it by the foot, others in an 84" package. Stop at an auto parts store and purchase 2 tubes of Permatex "Gold" gasket maker. (It's actually orange)... Scrunch the gasket material until it is about 2/3 its original length. Most easily done by laying it on a table and pushing it together with your fingers... Watch TV... It will take a few minutes. Measure the circumference of your cooker (or the diamater x 3.14). Cut the gasket material to that length. Spread a thin, fat bead of Permatex about a foot long. Press the gasket material into it. Continue around the cooker.

Many Eggs are assembled with a slight gap at the back... not noticable but enough to let some of the hot gas escape and burn the felt gasket. The back is usually the hottest part of the Egg, too.

Go to www.greeneggers.com and make a search for "Rutland Gasket"... There are many threads on the subject.
Thank you, thank you, and thank....you!
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Unread 12-11-2012, 06:51 PM   #57
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I ended up going with the Permatex Ultra Copper Silicone and the Rutland.

Lots of smokes and pizzas. I don't think I'll ever have to replace again.


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Unread 12-11-2012, 07:39 PM   #58
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Quote:
Originally Posted by OakPit View Post
The Nomex gasket is indeed rated to a higher failure temperature.

Is the entire gasket burned or just a small area?
Nomex is the same material used in high pressure industrial boilers that you can drive a truck through. Yes, it will work.
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Unread 12-11-2012, 07:47 PM   #59
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Good stuff all, thanks!

Started replacement of mine over the summer and never finished(other stuff came up)

Planning on just using it without a gasket for now. But good to have options!

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Unread 12-11-2012, 10:21 PM   #60
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I cannot help but wonder what kind of gasket the Chineese used when they invented the Kamado type cooker a thousand years ago,,,mammoth hair?????
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