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Fromwithin

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  1. Been awhile and I have done a few birds on the Joetisserie. Here is how I do it in order to eliminate the burnt grease taste that you may get when doing chicken. First I bank all the charcoal to the back of the Kamado Joe. Light it up to get it hot and get rid of the white smoke. Next I take a small tin foil baking dish (the rectangular ones) and fill about 3/4 way full of water. Place this underneath where you figure your rotisserie chicken will be. You will likely need to move the charcoal around. My typical charcoal looks like a steep wall climbing the back of the Kamado. Next place your rotisserie on and start it. Once the chicken warms up and juices are flowing, take a look to ensure the juices are dripping into the water. If not make your adjustments on the baking dish. Some people like to add a bit of smoking wood during the cook. I wait until the end to add the smoke flavour. Once you roughly have about 20-30 minutes left on your cook, I open the lid and add a couple medium sized smoking chunks (usually apple and cherry), this is the key to crisping up the skin and giving the bird some smoke. Leave the lid open the entire time. Get those coals hot enough that your igniting the smoking wood, this intense heat will crisp up the skin. After the wood ignites, it will eventually go out and start smoking. Now you have some good blue smoke, and the skin has crisped up enough to mitigate the smoke absorbing too quickly into the bird. Now keep thermometer handy and once you reach your desired temp, remove from the grill and let rest for 10 minutes before carving. Enjoy!
  2. I plan on doing some cooks in the coming months with chicken on the Joetisserie. I'll provide my honest feedback along with the recipe and notes I take during the cook for anyone who's interested. Regards.
  3. 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.
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