Ash lip Jotul

neumsky Posted By neumsky, Nov 13, 2012 at 8:04 AM

  1. neumsky

    neumsky
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    Dec 25, 2011
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    All you who have side door ash lips on Jotuls or any stove...do you have a bolt head that holds the lip in place or a countersink pin? Mine fell on the hearth (ash lip) yesterday and the hole in the lip has a countersink in it and I have a bolt head holding the heat shield on where the hole is.... Hmmmm Called the dealer and they looked at one on the floor and said there is also a bolt head. Am I supposed to bolt it in place or should I have a countersink pin of sorts?
     
  2. DAKSY

    DAKSY
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    Dec 2, 2008
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    Your Oslo uses metric hex head bolts to hold the ash lip in place. IIRC, they are an M6x1 thread & the head of the fastener is 10mm...
     
  3. neumsky

    neumsky
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    Dec 25, 2011
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    So Daksy....you think I'm supposed the bolt that in Place...the reason I ask is is the front one is removable so you can empty it...I woulda assumed the left door ash lip would have the same capability? BTW...saw you have a Big Green Egg... I have had 2 of them and think their the best Cooker/Grill/Smoker/Oven out there!!!
     
  4. DAKSY

    DAKSY
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    Dec 2, 2008
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    You don't hafta secure the front ash lip, but you can. In section 1.1 of the installation manual it says to bolt the side door ash lip in place. When I assembled these on the show room floor & at pre-install prep, we always bolt the side on & let the front on "float." Yeah, BGE...Need I say more?
     
  5. neumsky

    neumsky
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    Dec 25, 2011
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    Ok...I will bolt that one on but sure wished I new the reasoning behind bolting the side and not the front...what is their thinking I wonder? How long have you been cooking on the egg?
     
  6. neumsky

    neumsky
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    Dec 25, 2011
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    Ok...thought maybe the manufacturer... thinks...because the front door has a air control on the front...that they decided to make that one easier to undo???
     
  7. DAKSY

    DAKSY
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    Dec 2, 2008
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    Averill Park, NY, on Burden Lake II...
    I think that the design , size & weight of the front ash lip eliminate the need to secure it...

    As far as the BGE, I first started cooking on it about 2005 when I went to the sales floor. We had cooking demos every Saturday at one of the showrooms. The food was supplied by a local Co-Op & featured locally grown/raised food stuffs. The owner had one that he used & always talked about & when the cost of LP tank refills started to climb I thought, "WTF" & made a deal to get one. Susan (gf) fought me every step of the way as all she could think of was the mushroom clouds her Dad created with his old charcoal fires. Once she saw how easy & painless the BGE is, she came to her senses & cooks dinner on it more than I do. I do the pork shoulders/butts, tri-tip steaks & the briskets. She does the burgers, & dogs. Both of us do the pizzas- right on the grate - no stone. Love my BGE, & thanks to another member here, GBE pro, gbreda, I found the Dizzy Pig rubs...
     
  8. neumsky

    neumsky
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    Dec 25, 2011
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    Loc:
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    Haven't tried the dizzy pig yet but will soon...heard so much about it over the years. Appreciate the input about the lip!
     

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