Jump to content
  • Announcements

    • John Setzler

      Site TOS/Guidelines Updated 9/7/2017   05/02/2017

      The rules here are simple.  You must behave like an adult.  You may not use profanity.  If 'behaving like and adult' needs specific details in your eyes, then this forum is not for you.  Failure to behave like an adult may result in your loss of access to the site.     YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).   Thanks!


Members Plus
  • Content count

  • Joined

  • Last visited

Profile Information

  • Gender
  • Location:
  • Grill
    Kamado Joe

Recent Profile Visitors

277 profile views
  1. Joetisserie Picnic Shoulder

    So a couple of days ago I was in the store and they had picnic shoulder (pork butt with bone-in, skin on) for $0.98/lb and I thought it would be a perfect fit for the Joetisserie: low and slow would make the skin too rubbery so the higher heat should crisp it up nicely (I'd done a porchetta before and it turned out fabulously) I followed one of John's videos for the rub idea, though he didn't give amounts. I used a mustard base and roughly about 1/2 c salt 1/3 c paprika 1/3 c chili powder 1/3 c granulated garlic 1/3 c onion powder And held the Joe steady at about 310 for the dome temp. To help with the acrid smoke from all the drippings I slid the bottom vent to only about a 1/4 inch open after a while and kept the top wide open. Actually used the Smobot with this one just for fun and it seemed to work pretty well at keeping the temps where I wanted. Total cook time was right at about 5 hours for a 10 lb picnic shoulder. I was shooting for about 185+ degrees F throughout. Then I let it rest tented in foil about an hour. I don't know that it shows up very well in the pictures, but that was one of the juiciest pieces of meat I've ever had and so tender that a knife wasn't necessary. The flavor throughout was ridiculous. I'd been assuming the inner portion wouldn't get much flavor and the rub would only be on the surface but for some reason the flavor seemed to have permeated everywhere. The skin turned out very crispy. Definitely one to do again!
  2. BGE rips off Divide & Conquer

    Link? I tried Youtube, their website, their forum, their Twitter, Instagram, and their Facebook page.
  3. IKamand

    Very curious about how this performs.
  4. WTB: Cast iron KJ chimney

    That would be great. I don't care if it's rusty.
  5. WTB: Cast iron KJ chimney

    Sure, I just wanted to see if anyone had an old one lying around first, from a warranty replacement on a dome or some such thing.
  6. WTB: Cast iron KJ chimney

    I've definitely considered that, I just kind of like the old style.
  7. I'm looking for the cast iron chimney piece for a Classic Joe. I've been using a SmoBot vent and it would be nice to have it always mounted to one chimney for overnight smokes and have another I can use for high-temp and regular cooks.
  8. Chicken on the Big Joetisserie

    This leads into a question I had: I've found on a couple of rotisserie cooks that the grease dripping down creates quite a bit of smoke. Too much smoke. Not good tasting smoke. There isn't enough airflow to start a fire so the thing billows gray smoke for hours, holding a dome temp of about 350 with nothing in there but the Joetisserie and the coals (banked to the back). I had considered a grease pan but like John said, that kind of partially defeats the purpose of the rotisserie cooking. On the other hand, it's just creating too strong of a flavor. Solutions? Thoughts?
  9. Porchetta on Joetisserie

    That's okay, you probably just got distracted by the pictures I'm pretty sure the skin needs to be on there for porchetta.
  10. Porchetta on Joetisserie

    I think all that information is in the initial post...
  11. Porchetta on Joetisserie

    Well...we had a guest who was on no carbs so we ended up just serving it plain with a bowl of curry and vegetables on the side, but my wife said it would have gone well with rice and I would have liked to have done some ciabatta bread and cheese for sandwiches or something.
  12. Porchetta on Joetisserie

    It really was something special, John. I'm definitely doing it again some time. I went to our local asian market, and they just had small strips of pork belly in their display. I asked for a whole one (using my hands to indicate size) and they happily got me a 14-pound slab of goodness.
  13. Porchetta on Joetisserie

    Someone had suggested making a porchetta on the Joetisserie. For those (like me) who aren't familiar with it, it is basically a pork belly with the skin on, rolled, cooked, and sliced for sandwiches and such. The goal is a buttery juicy interior and a crispy flakey exterior. And I think it was an outstanding success, if I do say so myself Whole pork belly, had to ask the butcher at the asian market for it. Sprinkled it with salt, sliced garlic, dried rosemary, and ground fennel seeds. Roasted on Joetisserie for about 3 hours, but fought to keep temperatures below 400, due to the grease keeping the fire going! Sorry I don't have any pictures of it sliced, but we sure enjoyed it.