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  1. Finally pulled the trigger on a Joetisserie and can’t wait to start using it. First up want to do a chicken as that seems simple and easy, but given the two pack Costco sells has anyone done two birds at the same time on a KJ Classic? I’ve searched but haven’t found much Info with people cooking two, other than a picture which seems to be a Big Joe. Seems like it might be tight but should make it as long as they aren’t over 5lbs each. Also wondering if that affects cooking time.
  2. Looking for some assistance in purchasing a Shish Kebab Wheel attachment for my KJ Classic 1 18". It will be used with the Joetisserie rod. I have the Napoleon 64000 basket that I current use as well. I want to ensure that the shish kebab wheels will have clearance and that the kebab sticks are not too long. I do not want to be cutting down skewers, basic plug and play. Pictures, product links will be greatly appreciated. Thank you all and Happy Grilling & Smoking
  3. No more to say really... 2 years now with the keg, no regrets - Except for the time I cleaned the outside with cleaner and ruined the finish! But it doesn’t affect the cook!!!!
  4. Ingredients - Chicken Wings - Oil - Kosmos Q Wing Dust (optional) - Your favorite Wing Sauce Directions This cook is so simple! I take the wing portions and coat them in some neutral oil (canola, EVOO, Avocado). Then I toss in Kosmos Q Wing dust - for this one I used their Buffalo version but you can chose your favorite. If you don't have wing dust, you can use salt and pepper along with some cayenne. Once the wings are coated I throw them into the Napoleon basket which is attached to the JoeTisserie. As with most of my JoeTisserie cooks, I bank the coals
  5. 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
  6. 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 bare
  7. 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.
  8. I didn't intend on this being part of the March challenge as I haven't yet participated, but here it goes. I have had the Joetisserie for a few months now and am always looking for a reason to use it. Since it's the time of year lamb is grilled, braised, smoked, etc. I've seen several post and decided to give it a try on the spit. Picked up a 4 lb leg of lamb as Costco and followed a marinade recipe online: https://www.food.com/recipe/greek-lamb-rotisserie-grill-methods-229788 Ingredients for the marinade are: 3 to 4 tablespoon lemons, juice and
  9. 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 pou
  10. 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
  11. 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?
  12. So, I got my Joetisserie and began to look for a replacement motor in case after a year my motor failed. The joetisserie motor is .model RM-A101, and conveniently enough Onlyfire has the exact same model number motor that looks identical. Here is the link on Amazon for Canada, same item would be for the USA. https://www.amazon.ca/Universal-Replacement-Stainless-Rotisserie-Aftermarket/dp/B00X7RKFWG/ref=asc_df_B00X7RKFWG/?tag=googlemobshop-20&linkCode=df0&hvadid=293002225578&hvpos=1o1&hvnetw=g&hvrand=1174210165666426299&hvpone=&amp
  13. Here's a quick and easy pork loin roast recipe that you can grill or cook on your Joetisserie! Recipe: 1 3-5 lb pork loin roast, trimmed of excess fat 1 cup italian dressing Seasoning rub: 1 tablespoon Kamado Joe Peppered Sea salt 3 tablespoons Kamado Joe Smokey Paprika Alternate seasoning rub: 2 teaspoons sea salt 1 teaspoon black pepper 2 tablespoons paprika 1 tablespoon brown sugar Directions: Place the pork roast in a ziploc bag with 1 cup of italian dressing and marinate in the fridge overnight or up to 24 hours, rotating the bag occasionally. Preheat your Kamado Joe grill to
  14. 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 t
  15. 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....
  16. 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 J
  17. 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
  18. Brand New In The Box Joetisserie For Sale $200.00. Meet in Piedmont NC or ship on your dime.
  19. 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 papri
  20. 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 ship
  21. 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.
  22. 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...
  23. 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.
  24. 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
  25. 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
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