Reddit Reddit reviews Gold Standard High Heat Gasket with Adhesive for Large Big Green Egg with Kevlar and Nomex - 2yr Warranty

We found 8 Reddit comments about Gold Standard High Heat Gasket with Adhesive for Large Big Green Egg with Kevlar and Nomex - 2yr Warranty. Here are the top ones, ranked by their Reddit score.

Gold Standard High Heat Gasket with Adhesive for Large Big Green Egg with Kevlar and Nomex - 2yr Warranty
2 Year Free Replacement Warranty & Made in USAExclusive Golden Kevlar + Nomex High-Temp Material with Peel and Stick ApplicationMaterial for Top and Bottom PLUS Bonus Chimney Seal12ft Long, 7/8" Wide, 1/8" Thick (3.6m x 22mm x 3.5mm) plus Chimney SealTelephone support, videos, and full color instructions for gasket installation and grill adjustment
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8 Reddit comments about Gold Standard High Heat Gasket with Adhesive for Large Big Green Egg with Kevlar and Nomex - 2yr Warranty:

u/myusernamechosen · 7 pointsr/biggreenegg

It is shockingly easy to do. I just used this on my large Gold Standard High Heat Gasket... https://www.amazon.com/dp/B004MNW1TE?ref=ppx_pop_mob_ap_share

u/metalballsack · 2 pointsr/biggreenegg

I've been happy with this one.

u/ihitrecord · 2 pointsr/BBQ

My disdain for pellet smokers is probably no secret, but being that this was a gift, I'll tell you what I've learned from them. Don't sell a gift, especially from your father in law. That's a dick move.

  1. You're going to end up with a shitload of pellets from a shitload of different manufacturers. Start here. Maybe here too.

  2. You're probably going to want one of these, too, because they don't put out a ton of smoke to begin with.

  3. There's a little button on it that you can use to adjust the auger speed. That'll add more/less pellets per temperature setting. You'll probably have to adjust that based on ambient temperature, because if it goes too fast, it'll clog up and stop burning. That little button is, in my opinion, stupidly hidden, and should be a knob right on the front of the control panel.

  4. Depending on the model, you can seal the chamber a LOT better than it comes from the factory to keep more smoke in and on the food. For the first round, feel free to shove foil in. Long-term, use the same gasket strips that you'd use on a BGE, like this.

  5. WARNING: This one can cause a fire. Again, depending on which model, you can restrict the airflow from the smoke stack. This may or may not cause the heat to flow back up through the auger, and result in a very, very unfortunate mishap. If you decide to try this one, be very, very careful. I'd advise against it, but hey, this is NEWFREELAND.

  6. People will tell you to put it on "smoke" before cooking. This is a bad idea. You probably won't get food poisoning from doing this until you're really, really comfortable with that process. If you're doing something that has nitrates in it, by all means, go for it. Otherwise, fucking yikes.

    There are a ton of other things you can try, but these will definitely get you started.

u/Soulfly37 · 1 pointr/BBQ

No, it's a Nomex one from amazon. Link

u/tubby45 · 1 pointr/smoking

I am definitely doing this! Did you do the lower vent was well? Do you remember what gasket you purchased? I see this in the tutorial, but him needing two to finish it.

u/haCk4PAr · 1 pointr/smoking

I cant remember what I used, or where I got it from, but this..

https://www.amazon.com/Nomex-Gasket-Adhesive-Upgrade-Large/dp/B004MNW1TE/ref=sr_1_1?ie=UTF8&qid=1475177738&sr=8-1&keywords=big+green+egg+tape

is one example from Amazon. I sealed the doors and it helped a lot. This smoker is really thin a leaks still, but that helped a lot. I took the original pan and used it in the bottom as a catch all and put something like this...

https://www.amazon.com/BBQ-Vegetable-Grill-Basket-Professional/dp/B00ZQ9A3L6/ref=sr_1_3?ie=UTF8&qid=1475177850&sr=8-3&keywords=stainless+vegetable+wok+grill

to hold the wood and charcoal.

Also, ignore the thermo on the door and get a good wireless two probe set up (one probe to monitor box temp and one to put in the actual meat. I usually use a potatoe to hold the box temp probe, just poke it all the way through so the point end sticks way out, i.e. small potatoe.

u/fatboyhungry · 1 pointr/BBQ

I used this on my BGE. https://www.amazon.com/Standard-Gasket-Adhesive-Large-Kevlar/dp/B004MNW1TE. It's not magic, but it works a lot better than the one that came on it.