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Logan

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  1. Thanks
    Logan reacted to John Setzler in Agonising over which model   
    I have all three sizes.  If I could only have one it would be the Classic.  I fire up my classic about 10 or 12 times for every time i light the big joe.  I'd rather work around the smaller space issue on the classic than have to fire up the big joe for smaller cooks most of the time.
  2. Like
    Logan got a reaction from TKOBBQ in 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!
  3. Like
    Logan got a reaction from slap1914 in 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!
  4. Like
    Logan got a reaction from KamadoJosephine in 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.
     
     
     
     



  5. Like
    Logan reacted to Fromwithin in Chicken on the Big Joetisserie   
    Hi Logan,
    My thoughts exactly.
     
    I just got my Joetisserie for Christmas and haven't tried it out yet. However, I have cooked chicken before on the Kamado and if any of that grease starts dripping and smoking it gives an awful taste. To the point I can't even eat it.
    I got around this by starting the cook off on a gasser high heat and crisping up the skin. Then moving over to the Kamado at low heat to finish the cook and add some good smoke. 
     
    Very worried about the Joetisserie with the grease dripping down and burning and making the chicken taste bad. However, since I have not had experience with the rotisserie yet I can't comment. But my instincts are this:
    1. If Coal is pushed to the back of the smoker and no drip pan, your going to have one nasty greasy mess on the bottom of your cooker.
    2. If you let the grease drip into the coals your going to have a very smoky bird that will be infused with burnt grease smoke
    3. Possible solution: Add a drip pan on the bottom with a little water, push the coal to the back and allow the grease to drip into the pan with water..
     
    If anyone else has experience with these cooks that can offer suggestions I welcome the feedback. 
     
  6. Like
    Logan got a reaction from bel4_20 in 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.
  7. Like
    Logan got a reaction from SmoovD in 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.
     
     
     
     



  8. Like
    Logan got a reaction from TKOBBQ in 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.
     
     
     
     



  9. Like
    Logan got a reaction from CentralTexBBQ in 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.
     
     
     
     



  10. Like
    Logan got a reaction from Rob_grill_apprentice in 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.
     
     
     
     



  11. Like
    Logan got a reaction from KismetKamado in 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.
     
     
     
     



  12. Like
    Logan got a reaction from John Setzler in 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.
     
     
     
     



  13. Like
    Logan got a reaction from ero4444 in Fill it Grill it basket and wings   
    What's wrong is I don't have enough forks for 30 chicken wings
     
    Flat basket works great, I was just trying to get more cooked at once. I've done some experimentation:
    Definitely let them thaw all the way and then pat them dry with paper towels.
    So far baking powder seems to work best (better than corn starch or with nothing)
    I bumped the heat up to 400--450 in the dome, cooking direct. 
    At this temperature and dryness, the rub (which I applied right after the baking powder) seems to stay on well enough.
     
    I'm satisfied with these results: crispy bite and sound, but juicy and falling off the bone inside.
     

  14. Like
    Logan got a reaction from LargeRedJoe in 2016 Big Joe with new firebox?   
    Hmm, I definitely don't have to take the ceramics out. Grate nestles down in there nicely AFTER all the ceramics have been assembled. 
  15. Thanks
    Logan got a reaction from Go Vols in KJ Newbie. Overheated Overnight.   
    I like the B&B Hickory from Academy but it burns really hot. For cheap and readily available low and slow lump in our area I prefer Royal Oak from Walmart or Lowes. 
  16. Like
    Logan got a reaction from KismetKamado in Kamado joe jr first timer   
    I've got both a Jr and a Classic in black and one reason I've held off on the Big Joe is I can't find it in black
  17. Like
    Logan got a reaction from Rob_grill_apprentice in Joetisserie   
    Brats and hot dogs in the Fill it and Grill it basket (can make probably 30--50 at a time if I really wanted to)
    Lamb shanks in the OneGrill flat basket
    A really thick tri-tip in the same.
    Chicken wings in Fill it and Grill it
    And chicken drumsticks in the flat basket.
     
    I haven't even tried the forks yet, but I'm looking forward to doing a porchetta very soon





  18. Like
    Logan got a reaction from TKOBBQ in Joetisserie   
    Brats and hot dogs in the Fill it and Grill it basket (can make probably 30--50 at a time if I really wanted to)
    Lamb shanks in the OneGrill flat basket
    A really thick tri-tip in the same.
    Chicken wings in Fill it and Grill it
    And chicken drumsticks in the flat basket.
     
    I haven't even tried the forks yet, but I'm looking forward to doing a porchetta very soon





  19. Like
    Logan got a reaction from Marty in Joetisserie   
    Brats and hot dogs in the Fill it and Grill it basket (can make probably 30--50 at a time if I really wanted to)
    Lamb shanks in the OneGrill flat basket
    A really thick tri-tip in the same.
    Chicken wings in Fill it and Grill it
    And chicken drumsticks in the flat basket.
     
    I haven't even tried the forks yet, but I'm looking forward to doing a porchetta very soon





  20. Like
    Logan got a reaction from O C in Fill it Grill it basket and wings   
    What's wrong is I don't have enough forks for 30 chicken wings
     
    Flat basket works great, I was just trying to get more cooked at once. I've done some experimentation:
    Definitely let them thaw all the way and then pat them dry with paper towels.
    So far baking powder seems to work best (better than corn starch or with nothing)
    I bumped the heat up to 400--450 in the dome, cooking direct. 
    At this temperature and dryness, the rub (which I applied right after the baking powder) seems to stay on well enough.
     
    I'm satisfied with these results: crispy bite and sound, but juicy and falling off the bone inside.
     

  21. Thanks
    Logan got a reaction from Dub in Fill it Grill it basket and wings   
    What's wrong is I don't have enough forks for 30 chicken wings
     
    Flat basket works great, I was just trying to get more cooked at once. I've done some experimentation:
    Definitely let them thaw all the way and then pat them dry with paper towels.
    So far baking powder seems to work best (better than corn starch or with nothing)
    I bumped the heat up to 400--450 in the dome, cooking direct. 
    At this temperature and dryness, the rub (which I applied right after the baking powder) seems to stay on well enough.
     
    I'm satisfied with these results: crispy bite and sound, but juicy and falling off the bone inside.
     

  22. Like
    Logan got a reaction from TKOBBQ in Fill it Grill it basket and wings   
    What's wrong is I don't have enough forks for 30 chicken wings
     
    Flat basket works great, I was just trying to get more cooked at once. I've done some experimentation:
    Definitely let them thaw all the way and then pat them dry with paper towels.
    So far baking powder seems to work best (better than corn starch or with nothing)
    I bumped the heat up to 400--450 in the dome, cooking direct. 
    At this temperature and dryness, the rub (which I applied right after the baking powder) seems to stay on well enough.
     
    I'm satisfied with these results: crispy bite and sound, but juicy and falling off the bone inside.
     

  23. Like
    Logan got a reaction from Marty in Fill it Grill it basket and wings   
    What's wrong is I don't have enough forks for 30 chicken wings
     
    Flat basket works great, I was just trying to get more cooked at once. I've done some experimentation:
    Definitely let them thaw all the way and then pat them dry with paper towels.
    So far baking powder seems to work best (better than corn starch or with nothing)
    I bumped the heat up to 400--450 in the dome, cooking direct. 
    At this temperature and dryness, the rub (which I applied right after the baking powder) seems to stay on well enough.
     
    I'm satisfied with these results: crispy bite and sound, but juicy and falling off the bone inside.
     

  24. Like
    Logan got a reaction from Rob_grill_apprentice in Fill it Grill it basket and wings   
    What's wrong is I don't have enough forks for 30 chicken wings
     
    Flat basket works great, I was just trying to get more cooked at once. I've done some experimentation:
    Definitely let them thaw all the way and then pat them dry with paper towels.
    So far baking powder seems to work best (better than corn starch or with nothing)
    I bumped the heat up to 400--450 in the dome, cooking direct. 
    At this temperature and dryness, the rub (which I applied right after the baking powder) seems to stay on well enough.
     
    I'm satisfied with these results: crispy bite and sound, but juicy and falling off the bone inside.
     

  25. Like
    Logan got a reaction from rahrah12 in Must have accessories and demo deal luck   
    I use it without the grate.
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