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Heuer last won the day on November 4 2019

Heuer had the most liked content!

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  • Gender
  • Location:
    Nottinghamshire UK
  • Interests
    E-Type Jaguar's
  • Grill
    Kamado Joe

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  1. Heuer

    feedback on dojoe

    Aldi are releasing their $49 Pizza oven (16" x 14") again this year. Should work well on a Kamado plus you can easily lift it off after cooking to preserve charcoal:
  2. Also make sure the batter is ice cold - leave in fridge overnight - and pour immediately. Some people add an ice cube to the mix to get the right temp.
  3. As the OP, in my experience the deflectors reach a high temperature, enough to vaporise any meat juices and add to the flavour profile. This is the equivalent of the 'flavoriser' bars on the Weber or putting a sturdy drip tray under the rotisserie. The correct layout for a rotisserie would vertical with the flame on the side (as used for Gyros) or the Victorian roasting spit jack with the fire on the side. The goal is self basting not soot and burnt grease flavouring. In the case of the Victorian clockwork jack spit, it was designed to allow the collection of the valuable meat drippings whilst still using radiant heat and self-basting. The Joetisserie is a compromise and although you can stack the coals to one side there is insufficient room, in the Classic at least, to get a 'clean' cook as the drip tray will invariably be in contact with the flames. I have done many rotisserie cooks using both methods and IMHO the deflector provides a better and more flavoursome cook. From your comments John you do not seem to have done so - maybe you should give it a try and report back and share your experiences?
  4. Don't use oil for the Yorkshire's, always a knob of beef dripping!
  5. Ahh - I have the FB 300 which, like the FB500, has the separate control unit and the fan does not require any protection.
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