Darryl - swazies
TVWBB Platinum Member
I would guess having the sealing area on the kettle portion itself very clean my reduce the " stickines " .
I find a layer of smoke stain, or grease to create more issues than a clean surface.
I cannot help with the gasket question but I had myself convinced before I bought my E6 that there was universal options out there that would be easy to use. Getting the old one off could prove to be an adventure though.
Keep us up to date as you progress if you can please and thanks!
I find a layer of smoke stain, or grease to create more issues than a clean surface.
I cannot help with the gasket question but I had myself convinced before I bought my E6 that there was universal options out there that would be easy to use. Getting the old one off could prove to be an adventure though.
Keep us up to date as you progress if you can please and thanks!
DanHoo
TVWBB 1-Star Olympian
Hi @JackSark
I would contact weber support for this. or, possibly @John Burns might have some guidance.
FWIW, on my big green egg, I used permatex utra copper to glue down a new gasket. This is widely recommended by the BGE clan. I did mine a few years back and it's been fine.
I would contact weber support for this. or, possibly @John Burns might have some guidance.
FWIW, on my big green egg, I used permatex utra copper to glue down a new gasket. This is widely recommended by the BGE clan. I did mine a few years back and it's been fine.
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DanHoo
TVWBB 1-Star Olympian
I'm familiar with the WSK gasket and does have an interesting way of attaching it. if I had an issue with mine, I'd contact weber support.
If weber support didn't pan out, I would replace it with a Rutland gasket glued to the lid using RTV ultra copper.
As I mentioned, I replaced mine on my large BGE a few years ago and it is working great.
Ron Pratt aka "RRP" on the BGE sites was an early advocate for using Rutland gaskets, and sells them for his cost plus shipping. I don't like to cross-post to other forums but if you search for "Ron Pratt Rutland" you'll likely find his contact info. Last time I saw a post on the BGE forum he'd sold over 7K gaskets just mailing them out.
I don't have an XL BGE to compare with, but the size is probably pretty close as the XL BGE has a 24 inch grate like the WSK.
Best of luck.
If weber support didn't pan out, I would replace it with a Rutland gasket glued to the lid using RTV ultra copper.
As I mentioned, I replaced mine on my large BGE a few years ago and it is working great.
Ron Pratt aka "RRP" on the BGE sites was an early advocate for using Rutland gaskets, and sells them for his cost plus shipping. I don't like to cross-post to other forums but if you search for "Ron Pratt Rutland" you'll likely find his contact info. Last time I saw a post on the BGE forum he'd sold over 7K gaskets just mailing them out.
I don't have an XL BGE to compare with, but the size is probably pretty close as the XL BGE has a 24 inch grate like the WSK.
Best of luck.
Darryl - swazies
TVWBB Platinum Member
I took a look around. Seems promising.
Only concern I can come up with is......does the Weber bowl get exponentially hotter than the egg bowl.....
Looks like that seal sits on the bowl rather than the lid....seems fine, just different.
Only concern I can come up with is......does the Weber bowl get exponentially hotter than the egg bowl.....
Looks like that seal sits on the bowl rather than the lid....seems fine, just different.
DanHoo
TVWBB 1-Star Olympian
making pizza, I've had both the egg and the WSK over 700F measured by dome or lid thermometer.
WSK may get hotter since it is metal, but would it be 100F over what is being measured by the dome / lid? I'm thinking it is probably cooler.
Rutland gaskets are used in a number of different applications and I think the gasket is rated to 1000F.
I'd still start with weber support if I had issues on my WSK.
WSK may get hotter since it is metal, but would it be 100F over what is being measured by the dome / lid? I'm thinking it is probably cooler.
Rutland gaskets are used in a number of different applications and I think the gasket is rated to 1000F.
I'd still start with weber support if I had issues on my WSK.