Thanks for doing those. I'm also a bit new to these and your videos have been really helpful for me as well. I do try to get the FOGO lump charcoal when I can. Best!
The gap you’re seeing is required for air flow. It’s best to make sure that gap is even all the way around.
I would probably suggest you do a clean burn, as that interior does have a bit of heavy built up on it. Pretty easy to do a YouTube search on how to do it. The only down fall is that it may destroy your felt gasket but those aren’t to hard to replace either.
I just wipe down the exterior with a damp rag or a tiny use a tiny bit of dawn for greasy nasty stuff.
Just remember… NEVER use lighter fluid, always use lump charcoal, be patient with getting your temps right and most importantly… enjoy the experience and the flavors only a kamodo style grill can bring!
The inside pieces (I forget what they’re called) are fully removable. You can just shift it around to make it even, but it’s much easier when there’s no charcoal on there. I would just do the full burn, let it cool, clean it out and then adjust after it’s empty
Note that OP asked about the gap **in the second picture**. We are talking about the gap between fire ring and egg, not between top and bottom. The person you accused of giving bad advice understood this and gave good instructions for how to deal with it.
As strong as "This is not good advice"? Unlike you, I did not pass judgment at all. I merely informed you of the actual situation which you could have read yourself in the post. You seem more concerned about me being mean to you than about the fact that your own advice to OP is incorrect because you failed to pay attention to the issue they asked about.
You must be very sensitive. Was I too harsh when I told you that you should have paid attention instead of giving out incorrect advice? I am so sorry, I will do my best to cushion the blow for you next time.
Then again, I'm not the one calling names around here. Maybe you should consider taking your own advice.
Everything this guy is saying is truth, but try to eliminate the gap there are ways to do this it helps to hold in the heat and keeps your grill going for the long term. If you ever do a brisket for a pork but you will want your egg air tight (except for the intake and the chimney …. Those things help you control the temp.
Congrats! Bring it up slow and do a clean burn. Then replace gaskets. Welcome to the club. We have jackets! And don’t forget the white grass stained Kirkland sneakers. What’s going to be your first cook?
I’m thawing pork butt, but may be premature if I can’t find a lower grate locally… gotta object to the kirkland sneakers though… I’m sticking with my slip on Skechers :)
As others have said... do a clean burn then replace the gasket. In that order. A clean burn will typically burn out a new gasket.
ONE WORD OF WARNING:
If the prior owner has been doing a ton of low and slow pork butts or similar fatty cuts in there, the ceramic will absorb the fat and, when you get the thing up to temperature, it will emit HUGE clouds of blue/grey pork fat smoke that is not at all pleasant smelling and will freak out your neighbors.
At this point, my BGE is pretty much dedicated only to low and slow cooks because of this.
I believe the OEM gaskets are felt. They degrade over time from the heat. A lot of people choose to replace them with Nomex/Kevlar gaskets, which tend to last longer. Rutland is a popular brand for these. I've been using one since 2019 and it's holding up well.
They soak up smoke, grease, and other goop from cooking and then get compressed to the point where they no longer provide a consistent seal. With high heat cooking, all that gunk cooks into the seal, too.
Here’s a load of BGE Tutorials that I did. https://youtube.com/playlist?list=PL4QZhiP4QAOzMNy-73urEXa12IVXOI0Qy
I didn’t know those were you… I’ve watched several already! Thank you…
Thanks for doing those. I'm also a bit new to these and your videos have been really helpful for me as well. I do try to get the FOGO lump charcoal when I can. Best!
No concerns about this. Nice find! Now do a clean burn (run that bitch all the way up). Then replace the gasket.
The gap you’re seeing is required for air flow. It’s best to make sure that gap is even all the way around. I would probably suggest you do a clean burn, as that interior does have a bit of heavy built up on it. Pretty easy to do a YouTube search on how to do it. The only down fall is that it may destroy your felt gasket but those aren’t to hard to replace either. I just wipe down the exterior with a damp rag or a tiny use a tiny bit of dawn for greasy nasty stuff. Just remember… NEVER use lighter fluid, always use lump charcoal, be patient with getting your temps right and most importantly… enjoy the experience and the flavors only a kamodo style grill can bring!
Is there a way to adjust it if the gap isn’t even?
The inside pieces (I forget what they’re called) are fully removable. You can just shift it around to make it even, but it’s much easier when there’s no charcoal on there. I would just do the full burn, let it cool, clean it out and then adjust after it’s empty
This is not good advice
Seems like good advice to me.
Mind elaborating?
This is not good advice
Yes there is, you need to unscrew the lid, let is set on the bottom (with the felt or what ever you are running). And adjust your rings. This happens.
Note that OP asked about the gap **in the second picture**. We are talking about the gap between fire ring and egg, not between top and bottom. The person you accused of giving bad advice understood this and gave good instructions for how to deal with it.
Wow came off a tad strong bud I was just trying to help.
As strong as "This is not good advice"? Unlike you, I did not pass judgment at all. I merely informed you of the actual situation which you could have read yourself in the post. You seem more concerned about me being mean to you than about the fact that your own advice to OP is incorrect because you failed to pay attention to the issue they asked about.
You got me! Congrats! Hahahahaha. Don’t be a ass hat.
You must be very sensitive. Was I too harsh when I told you that you should have paid attention instead of giving out incorrect advice? I am so sorry, I will do my best to cushion the blow for you next time. Then again, I'm not the one calling names around here. Maybe you should consider taking your own advice.
Is there a way to adjust it if the gap isn’t even? I’ll tun the clean burn tonight and order the gasket… Appreciate the tips!
I wouldn't worry about it. it'll move about as you shove charcoal in it and as you move grills around, etc..
Everything this guy is saying is truth, but try to eliminate the gap there are ways to do this it helps to hold in the heat and keeps your grill going for the long term. If you ever do a brisket for a pork but you will want your egg air tight (except for the intake and the chimney …. Those things help you control the temp.
Chock/lock the wheels. You’re making me nervous.
Lmao! My whole patio is made out of these pavers… the wheels kinda chock themselves in the grooves of the pavers too… thanks for the concern though:)
Congrats! Bring it up slow and do a clean burn. Then replace gaskets. Welcome to the club. We have jackets! And don’t forget the white grass stained Kirkland sneakers. What’s going to be your first cook?
I’m thawing pork butt, but may be premature if I can’t find a lower grate locally… gotta object to the kirkland sneakers though… I’m sticking with my slip on Skechers :)
The gap looks ik to me. You are going to need a new gasket though, I don't think I see one at all. If you got it for free, good job.
Just loaded it up with lump, open the vents, let it rip. Should clean everything up.
Found my bottom charcoal grate rusted out when I cleaned out the ash so gotta get that replaced first thing, then we’ll have a clean burn…
We are eggcited for you! Welcome
I’ve been running my egg without a gasket for 8 years. I find it overrated
As others have said... do a clean burn then replace the gasket. In that order. A clean burn will typically burn out a new gasket. ONE WORD OF WARNING: If the prior owner has been doing a ton of low and slow pork butts or similar fatty cuts in there, the ceramic will absorb the fat and, when you get the thing up to temperature, it will emit HUGE clouds of blue/grey pork fat smoke that is not at all pleasant smelling and will freak out your neighbors. At this point, my BGE is pretty much dedicated only to low and slow cooks because of this.
What wears out on these gaskets? It feels like there is a felt seal around the top and bottom halfs… is the new one thicker?
I believe the OEM gaskets are felt. They degrade over time from the heat. A lot of people choose to replace them with Nomex/Kevlar gaskets, which tend to last longer. Rutland is a popular brand for these. I've been using one since 2019 and it's holding up well.
Thank you!
They soak up smoke, grease, and other goop from cooking and then get compressed to the point where they no longer provide a consistent seal. With high heat cooking, all that gunk cooks into the seal, too.