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Found 68 results

  1. 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?
  2. Shortyque

    Pork loin

    First, a brief confession. I have had a joetisserie for about a year, and only used it maybe 3 times. Did a chicken, a turkey, for some reason just a little underwhelmed with the whole process, and then all the extra cleaning up. Until today... Had a small pork loin in the freezer from my BIL's pig. Watching John Setzlers video on spinning a pork loin, plus a recent post on the Facebook group made me decide to dig the Joetisserie out again. Injected it with applesauce/apple juice mixture, slathered in mustard and coated with my wife's cajun spice rub. After about an hour and 15 minutes of spinning at 325 degrees, we pulled it off and left rest for 10 minutes. My wife thought I was going to break into tears with my first bite. Words fail me to describe it. The subtle flame kissed outside, the juicy inside, so soft you could cut it with a fork! You can't buy food this good at a restaurant (at least not a restaurant I can afford). Thanks again John for your excellent video.
  3. HawaiiJoe

    Joetisserie Game Hens

    Wanted to share a very successful Joetisserie cook. I had fit issues earlier with the Joetisserie but the replacement works much better. 350 degrees for 70 mins with just a little cherry smoke.
  4. MichaelS

    Joetisseries at Costco Roadshow

    Howdy. My better half approved the purchase so I hit the roadshow here in Indianapolis today. 1,499.99 for the Big Joe 219.99 for the Big Joetisserie 21.99 for 30lbs of lump Details: They had 5 Big Joetisserie. By the time I left at 5pm, there was 1 left. Rep said they only got in 5. Looks like they only had 2 or so of the classic Joetisserie as well. I had to work at 9 so didn't get to take part in the great race for "The Deal", but at least two were waiting to try to get the deal at 9 when the club opened. Rep helped me load it up. And by help, I mean he did most of the work. Rep was great and everything survived well. That's a scion XB that it loaded in. Those black boxes have a ton of space, and there was extra room. I should have gotten more lump and probably will go back for more since it is 10 more pounds for 5 bucks less than what Lowes carries. Used a garden cart and two neighbors to get it to the back deck and into the cart. That was way easier than we expected. And now I owe my neighbors BBQ for helping. Oh darn.
  5. I just upgraded to the Big Joe from a Classic. Can anyone tell me the largest tumble basket that will fit in the Big Joe? I already have a Fill it and Grill it that I used with my Classic but I want more capacity. Thanks....
  6. Logan

    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!
  7. Sorry about the 'other' thread, I fat fingered it and posted by mistake and now can't find how to delete it :/ I Picked up a pork loin for $15 last week and my joetissetie arrived this week too so decided it was time to break it in yesterday. Went pretty well despite encountering a few teething problems! #1 The Joetisserie doesn't fit on the BSK5000 unless you remove one of the handles, otherwise the motor doesn't fit on the bracket properly! #2 My pork loin was about 6" longer than the spit! Had to cut it in two and do two separate cooks #3 I overshot my target temp again on the BSK by 100 degrees, had to wait an hour for it to cool back down to something close to what I wanted. Really having some issues getting the Keg lit and fired up without it screaming over the target temp if i'm looking for something low. Other than that, both the loins turned out pretty good, nice and juicy with a good crunchy bark in some spots. The extended cook time also resulted in a few neighbours coming past to ask about the Keg due to the tasty smells wafting around the complex all afternoon Now I just have to worry about what to do with all these leftovers!!
  8. John Setzler

    Chicken on the Big Joetisserie

    I recently got the Big Joe Joetisserie and have been cooking with it on the Big Joe a bit. The classic Joetisserie is nice but the extra space you have with the Big Joe is the perfect setup for this. There is a lot more clearance between the meat and the fire. I have enjoyed the process even MORE with this extra clearance. The Komodo Kamado people with their rotisserie system have the same (if not even greater) advantage with the distance between the meat and the fire. I can't wait to toss on a HUGE turkey. I think this year's Thanksgiving turkey might just be 25 or more pounds.... Gotta start looking for that FRESH bird for this year. I'm tired of grocery store packaged pre-brined turkeys....
  9. I just upgraded to a Big Joe so I'm selling my Classic as well as my Joetisserie. Both in excellent condition. No cracks, not lighter fluid used, I've had it for less than a year. I'm located in Austin, Tx. I tried to upload pics but it keeps failing. I can email pics if anyone is interested. $650 for the Kamado Joe $150 for the Joetisserie
  10. I bought a Grill one motor as a back-up motor for the Joetisserie system. I find the KJ motor is slightly unpowered for big items over 18 lbs. It’s not as universal as I hoped. It’s gong to take some work to adapt it to work on the Joetisserie’s mounting bracket. The clips are too thin on the Girll one motor to fit the Joetisserie’s thicker mounting brack prongs. I’m looking for ideas. Does anyone have any idea how I can modify the mounting bracket on the Grill one motor to fit the Jotisserrie’s mounting bracket?
  11. Brand New In The Box Joetisserie For Sale $200.00. Meet in Piedmont NC or ship on your dime.
  12. davidcfmt

    Home made lunch meat

    Hello everyone Just wanted to share a recipe for homemade rotisserie lunch meat. Comes out really good and is far cheaper than deli lunch meat This makes enough for about 1 2-3 lbs roast but you can scale it quite easily. All measurement a approximates. 2-3 lbs Top loin sirloin roast or other roast that is more less a constant thickness Marinade 4 tbls worshessiersauce 1-2 tbls soy sauce 2 TBLS pepper 2 TBLS kosher salt or ground sea salt 1 tsp cayenne pepper 1 tsp paprika 1 tbls ground rosemary 2 tsp sage 1 tsp mustard powder 1 bottle of beer Water to cover completely Rub Mayonnaise base thin coat 2 tbls pepper ground 2 tbls kosher salt 2 tbls ground rosemary mortar and pestle to grind really fine Instructions Mix marinade in gallon bag add ½ cub water and mix Add roast Cover roast in water marinade at 12-36 hours Warm roast to room temp Coat with mayonnaise Rub in rub On Kamodo JoeTisserie cook at 350 until 145 deg Light Smoke recommended hickory or mesquite preferred Let rest wrap in foil for 1-3 hours Cool in fridge or freeze to slice
  13. Moving in another direction -- just bought a KBQ C-60. Time to let go of all my BigJoe accessories, including the BigJoetisserie with 2 Napoleon kabob rotisserie racks. One of the kabob racks is BNIB, the other one used only once. Also up for sale is the Big Joe Grill Extender, well seasoned, probably used 20-30 times. And last but not least, a kick ash basket for the BigJoe, only used for a couple months, maybe 10 cooks. BigJoeTisserie with kabob racks: $200 plus shipping ($340 new). BigJoe Grill Extender : $50 plus shipping ($95 new) Kick Ash Basket. $50 plus shipping. ($90 new) Thanks for looking!
  14. eeichhorn

    Joetisserie on the 19" Saffire

    For anyone interested, the Joetisserie fits and works perfectly on the 19" Saffire Kamado. Here are some pics of my last cook. Chicken doner recipe with homemade pita, turned out delicious.
  15. For any of you who are cooking on rotisseries or the Joetisserie system, you might want to have a look at these. I was fortunate enough to get a prototype set of these in the mail to do some testing and to share with you. I think I'm going to cook a boston butt with these on the Kamado Joe Classic Joetisserie one day next week...
  16. I did my first rotisserie cook with my flat basket and chicken breasts. I must say, it was 100% superior to my past chicken breast cooks with the deflector in place This spin was done at 400 F. The KJ honey rub formed a perfect crispy crust on the surface, the chicken breast were moist all the way through, and the cherry wood smoke was perfect balanced. It was so much better than the roasted chicken breasts that I doubt I will ever roast chicken on the KJ again. It's rotisserie away the way for chicken.
  17. Here's some pics of my Native voyage with the OctoForks and the fresh out of the box Big Joetisserie. I chose to do a simple roast cook with some pecan and white oak for smoke. I split the box box using the Ceramic Grill store Angle-L brackets. The Weber baskets didn't really position the as lump well as I wanted. The temp was set to 350 F for the spin. Here's some pics and videos from my first Joetisserie cook? IMG_0203.MOV
  18. Spun a Cuban Pork on the Joetisserie yesterday. Outstanding crust and only takes about an hour at 375. Blended up the following marinate and let it marinate for 5 hours. Final product was outstanding. 12 medium garlic cloves 1/3 cup freshly squeezed orange juice (from about 1 medium orange) 2 tablespoons freshly squeezed lime juice (from about 2 medium limes) 2 tablespoons olive oil 2 tablespoons dried oregano 2 tablespoons kosher salt 1 tablespoon plus 1 teaspoon ground cumin 1 teaspoon freshly ground black pepper
  19. I was thinking of using my old Weber Charcoal baskets to bank coals for the new Joetisserie when it arrives this week. I never used them on my Kettle. The person who purchased my Kettle didn't want them. What do you guys think about using the Weber Charcoal Baskets for banking coal in the Big Joe?
  20. Decided to jump right in with the first cook on the new KJ Classic II with a Turkey on the Joetisserie. This is a 12lb bird stuffed with onion, lemon, rosemary, sage and thyme. Cooking at 375. Should take 2 to 2.5 hours. 1 hour in. Spinning Video
  21. I cooked up some tacos al pastor on the new big joetisserie. First I de-boned a picnic shoulder. Then I sliced it very thin on a deli slicer and coated all the pieces in the marinade from this recipe from Serious Eats. I then piled the meat into 2 large yogurt containers and let marinate for 24 hours. The cylinders of meat slid out of the yogurt containers easily the next day and I loaded them onto the spit with some wide rings of pineapple. Cooked for 4.5 hours at a dome temp of around 300F. Plated with corn tortillas, queso fresco, salsa verde, cilantro, and a squeeze of lime. The flavor was fantastic, bites with a bit on pineapple along with the pork were sublime. I did find the meat to be just a little drier than I was expecting, I want you guys to help me troubleshoot it so it can be even better next time I do this. I see 2 possibilities, either the meat was overcooked or cooked at too high a temp, or it was undercooked, and I needed to allow it to go to a higher temp to render out more collagen, like when cooking a butt. The deepest parts of the meat were around internal temp 175F when I pulled it off. Butts cooked to that temp are always drier b/c collagen hasn't rendered, but I don't know if this would be different as it has a higher surface area so maybe more prone to drying? What do you all think, cook longer or shorter? Pull at a higher or lower internal temp? Cook at a higher temp for less time or a lower temp for longer? Thanks for the help, and try this out! It was really good and I'd eat it again in a heartbeat just like this, but I think it can be even better.
  22. Choppie

    2017 classic joe + Joetisserie

    Hi folks, Just set my joetisserie up on my new KJ classic. Doesn't seem to affect performance just doesn't fit as flush as I've seen on the old Classic, I guess this is due to the 2017 model being a little wider. The new seal does seem to make up for this. Not it really complaining just thought I'd share. Damm, can upload pic...
  23. With the impending release of the big joetisserie, even more of us (including me!) are going to be getting into spinning. So let's talk baskets. What are the best brands and styles? Flat or tumble, or is there a place for both? What is the best way to clean them? If you could pick one or two baskets which ones would they be? Many of you have probably tried a lot of different ones, help me learn from your experience.
  24. Rob_grill_apprentice

    Hot wings with Joetisserie

    Tonight at request on my son's, I made some hot wings with Joetisserie using Basket. Last night I prepped wings with rub, air dried in refrigerator overnight. Today heat soaked Kamado at 450 and spin the wings for 25 minutes at 425-450F. I then glazed wings with sweet Asian style sriracha, I used red sriracha. After plating I coated with sesame seeds. Very happy how crispy the wings were. I attached two pictures, one with wings in basket and final plating picture.
  25. Rob_grill_apprentice

    Rotisserie chicken

    Today I brushed some chickens with melted duck fat, the coated places 1 tsp of Joes poultry seasoning and rubbed on breast under skin, then coated skin with mixture of baking power with joe poultry seasoning and then put 1 tsp of poultry seasoning inside the cavity. I used some sugar maple wood for the smoke. Very happy with result. 2nd Last photo was just before removing spit from Joetisserie. Final picture all 3 chickens carved. Now off to my wife's sisters place,
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