Thx for the replies , it’s hard to fantom how some could have issues and others don’t ..... how can standard measurements differ between both items that would disrupt proper fitting between the 2
also, what do you guys think of lining the Dojoe ( even the Joetisserie ) with Nomex in order to preserve the gasket on the KJ during cooks
i am also hearing these two items go through gaskets fast
on my end i have noticed my gasket was completely gone this season and i used my Joetisserie quite alot last season
i replaced it following John’s gasket replacement video ..thx John
Cheers