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  • Location:
    Palm Desert CA
  • Interests
    All kinds of stuff. Interested in better smoking.
  • Grill
    Kamado Joe

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  1. Will do! Customer Service says they’re “out of stock” and won’t be here until early August.
  2. It's in the hands of KJ Customer Service. They say they will send me another one that will fit. I've been waiting for shipping info for ten days, just emailed them for an update. All in all they seem very responsive.
  3. Every time I smoke fresh brats, 2 hrs at 210 degrees, the casings are so tough as to be inedible. Any way to prevent this? Seems to happen regardless of brand. I usually rub them with EVO, then sprinkle on rub, usually Wild Willys. TIA, Vince
  4. Here are four images of the four quadrants of the BigJoe with the Joetisserie installed. Notice that there's barely 1/4" or even less overlap between the outside of the Joetisserie and the inner part of the gasket. There's 1/8" difference in the alignment from side to side. It's hard or impossible to improve on this given the movement of the Joetisserie when the spit is being inserted, or when messing around with the coals etc.
  5. Yeah, I’ve heard about that. This one seemed new and unused.
  6. Here's the order and the box it came in. :-)
  7. It looks like the air hinge isn't set heavy enough. When it's above the JoeTisserie it should "float." Going neither up nor down. Look at the directions and wrenches that came with the Joe, actually there was no 10mm wrench in the kit they sent but easy to grab on from your workshop, or head over to Ace Hardware.
  8. Had the Joetisserie for a few weeks, just had a chance to use it for the first time yesterday. I have had a Big Joe, BJ, new 2017 model, for about six months, and have run a fair bit of beef and pork through it. Preparing to spin a 6# chicken, following Joe Setzler's video on cooking a chicken on the Joetisserie. Took all the racks out. I tried as best as I could to fit the JT onto the Big Joe. I got it centered on the gasket, thin part toward the back, but the JT was smaller than the Big Joe. I was worried at the time because the JT is smaller than the Big Joe by almost 2 inches! I could barely get the JT on the gasket with an almost 1" gap showing on the gasket. Big Joe: 27 3/4" Jotisserie: 26" Nonetheless I was committed to spinning the chicken -- family coming over and expecting a smoked chicken. :-) Piled up the lump towards the back, as Joe Setzler suggested. Lit the pile of lump, closed the lid after about 10 minutes or so. Had to close the top and bottom vents almost all the way to stabilize at 325. Dropped in four chunks of apple wood, Let the temp stabilize again, now at 340, probably because the wood was burning. Anyway, put the bird on the spit and the spit in the motor, and set it to spinning. The setup leaked pretty bad. Wood smoke coming out, mainly around the left side of the JT. But smoke was *really* pouring out of the opening where the motor-side of the spit goes into the JT. Temp shot up once to near 400, probably because of the wood still burning. Got the temp down to about 350. Bird was done at 90 minutes, wowed the crowd. But this smoke emerging from the gap worries me. The 2" difference in size is just too great. BTW. Didn't have look at the BJ until today. Temperature was still at 210. I can't escape the conclusion that the JT is just too small for the Big Joe. What now?
  9. Big Joe, four months old. I just noticed that the lid is separating from the band in the front. Don't know if it was always like that or if it just happened. See the image. If it needs fixing, do I just loosen the band and push the lid down, or is there more to it? TIA, Vince PS: just did a leg of lamb yesterday, indirect, 300 degrees, 2-1/2 hours. Everybody loved it.
  10. I got a custom cover for the Big Joe. from CoversAndAll. Love it. I wanted to be able to cover the side tables as well. Not cheap, but they actually contacted me with a question about the measurements. $167.
  11. Hi, All, Just got a new KJ Big Joe a week ago. Had good luck with my smoking so far. (I was a Weber Bullet smoker for many years.) Yesterday we tried smoking 3 racks of ribs. Actually had a great cook and the ribs were crazy good. But... I had put in a good size load of KJ brand lump, thinking that it might be needed for six hours of smoking. Lit the lump with the KH heat gun. No problem bringing the smoker up to 220. That temp held fine for the first 4-1/2hours. Top vent about 1/2" open, bottom vent at maybe 1-1/2" open. Was spritzing the ribs with water every half hour after 3 hours. At about 5 hours the temperature started to climb. I started to crank the top vent down and down and down until it was only 1/2" to 1/4" open and still the temperature ended up above 300. I figured maybe the charcoal had all caught and was just burning away. Imagine my surprise when I looked into the KJ this afternoon. Almost all the lump remaining. Good news for doing a brisket or whatever, but not the temperature climb. What's up with this? If I hadn't been watching I might have had dried out crusty ribs. What do I do to keep the temp constant once it has settled down to a constant temp? TIA, VinceH
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