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  1. I needed to find a way to use my Joetisserie without letting too much fat/juice drip onto the coals (my wife likes rotisserie but without the strong BBQ smoke from cooking). I found a cheap stainless steel terrine mould which is exactly the right length to fit across the cast iron fire base in my Classic II. Then I got some 25mm thick vermiculite fire board to fit either side of the terrine mould. It’s easy to cut & shape but strong enough to withstand regular use in the Kamado Joe. This left just enough area on the fire base with free holes to let air through from below on both sides. It was finished off with a little single use aluminium foil to widen the catchment area for dripping cooking juices and protect the top of the vermiculite board. It’s a bit over engineered, but works perfectly. There’s plenty space for charcoal and I had no problem maintaining roasting temperature for a good-sized chicken. For turkey I expect the charcoal will need occasional topping up. See pictures.
  2. 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.
  3. 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 350°F with the JoeTisserie in place. Remove the pork roast from the refrigerator and place on the JoeTisserie spit rod and secure the forks in place. Dust the roast liberally with the seasoning rub and place the spit on the Joetisserie. Cook until you reach an internal temperature on the meat of 145°F (approximately 1 hour). Remove the roast from the grill and let rest for 10-15 minutes. Slice and serve hot!
  4. Finally I got around to finish this idea I had for a long time, ever since I made the pizza ring. I picked up a set of Weber Rotisserie and lathed part of the shaft round to fit the Akorn. I cut two little "V" on the pizza ring and the drive motor sits perfectly on top fo the side table - lucked out on that one! The chickens were marinaded with Hawaiian Huli Huli Sauce for two days, with some Hawaiian Salt Seasoning, freshly ground pepper and they turned out amazing. I gotta thank my neighbor who worked at a construction site and got me a tuck load of dried out Kiawe wood. It burns really hot and long lasting. I'm starting to put a kit together and will report back on the progress.
  5. Hi I have just got my rotisserie attachment sorted out for the kamado As I have not cooked with a rotisserie before I was looking for tips/cooking temperature advice for a whole chicken as a starter so I can get a feel for it. Also some other cooks that a rotisserie is well suited for. Thanks in advance Nigel
  6. I'm throwing my annual Daytona 500 party Sunday and I grabbed 5 racks of baby backs at $2.68/lb. Boneless ribeye is on sale for $7.98/lb, so I'm planning on trying out the new rotisserie stand I got for Christmas over an easy cinder block pit I'm going to set up with a 7-8 lb rib roast. Never rotisserie'd anything before, so this could be a disaster. A few questions for each... There will be a lot happening at once, so I'd like to get more done during the prep than during and after the cooks. I'm wondering if cutting the ribs into sections--or even individually as this article suggests https://www.smoking-meat.com/august-13-2015-pre-slicing-ribs-before-smoking-them--has been a success for anyone. My thoughts are smoke them for about 2 hours, put them all in an aluminum pan or two with some juice/sauce and rub covered for another 2, then take the top off the pans to finish them off for a bit. After that I can just set the pans out and let people have at it. This works beautifully with beef ribs, but I've never tried it with pork. It sure would save me time and aluminum foil during the cook. It will also keep anyone from grabbing too many and throwing meat away. As far as the prime rib on the rotisserie, I'm planning on lighting a good base of coals topped with hickory logs I have and letting that dwindle down to a hot heap of coals. Should I offset the roast a little with a pan underneath with some water in it to use the juices? If so, I may be able to use our fire pit. I think this will be a 5+ hour process, so I'm sure I'll have to add coals. Since it'll be boneless, do I need to tie it with string or wire, or will the forks suffice? This is going to be an experiment for sure, so I'm glad I'll have the baby back-ups. Any open flame rotisserie experts out there? As always, thanks for the help!
  7. tDid the obligatory turkey for thanksgiving, but this was the first time on the Joetisserie. Truth be told, this was only the third time I ever used the Joetisserie. My setup was, coals banked to each side, with an old metal bread loaf pan in the middle. I filled the pan with water, mainly because I was afraid of grease hitting hot metal and making greasy smoke. I had air dried the bird for about 15 hours in the fridge, then rubbed it with olive oil. We sprinkled rub on the outside, and also worked some up under the skin. Also, we injected the breast with garlic butter. The turkey really turned out tasty and juicy, but the skin was not crisp, in fact, we threw most of the skin away. Did the water pan cause the rubbery skin? The water was pretty much boiling, and maybe the vapor wasn't good? I just can't imaging letting all that grease run into my grill, nor can I imaging the grease dripping into a screaming hot metal pan with no liquid. Suggestions, comments, criticisms, etc........
  8. 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=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9000793&hvtargid=pla-502873780552&psc=1&th=1 I ordered by both, and the stainless is going back, it does not match for reasons below. Now this says it's rated for 20lbs and is 4 watts just like the Kamado Joe one except the kamado Joe says 50 lbs. which I find odd. Also the stainless steel one on Amazon is a RM-A201 and the bolt pattern does not .match the Kamado Joe plate if you have to swap plates. The description says it has anti backlash gears. It's not stronger for those looking for more power but this will allow you to swap adaptor plates and have a backup motor in case your motor dies during a spin possibly and this will get you back up and ruunnig. It's cheap insurance. Can't upload photos from where I am but will try later. Oh the joetisserie cord is longer.
  9. Someone had suggested making a porchetta on the Joetisserie. For those (like me) who aren't familiar with it, it is basically a pork belly with the skin on, rolled, cooked, and sliced for sandwiches and such. The goal is a buttery juicy interior and a crispy flakey exterior. And I think it was an outstanding success, if I do say so myself Whole pork belly, had to ask the butcher at the asian market for it. Sprinkled it with salt, sliced garlic, dried rosemary, and ground fennel seeds. Roasted on Joetisserie for about 3 hours, but fought to keep temperatures below 400, due to the grease keeping the fire going! Sorry I don't have any pictures of it sliced, but we sure enjoyed it.
  10. I spun my first ham on the Joetisserie this week. It was a small carver ham. I was only feeding 3 people and one super hungry dog that followed me around the house and the yard to let me know he wanted piece of the action. It came out perfect. I waited until the ham was 15 degrees from it's finished temp before adding a small bit of Maple sugar & Maple Syrup glaze. I didn't want to add the sugar too quickly into the cook. 2 pieces of Pecan and one Cherry wood cunck were used for smoke. It came out perfect with a moist self glazed surface. The surface wasn't dry like a roasted ham. Spinning the ham provided a unique and pleasant flavour profile. A little glaze goes a long way. It would have been a good ham with no glaze at all. You can see from the pics how shiny the surface of the ham is. That's the magic of self basting on the rotisserie.
  11. What's your feeling on using a rotisserie to cook fish like Salmon, Halibut, Tuna, etc... I haven't seen any benefit to using rotisserie fish to cook fish with the exception of skinless cuts from Costco. The rotisserie helps to provide an even cook without burning the bottom of the fish. Generally speaking, the fish is never on the grill long enough to benefit from self basting. There's doesn't appear to be any real benefit to using a rotisserie to cook most fish. What do you guys think? Are there scenarios where using a rotisserie to cook the fish would be beneficial?
  12. I waited to post this and am not intending to create any controversy. I am just posting the facts. John Smith also seemed to think that this needs to be common knowledge. I received the Joetisserie for my Big Joe on Saturday June 3rd. I was so excited. I had it out and on the Big Joe in minutes. I did notice that as I opened the box the clear discs that hold the pull out tabs were not stuck down. It fit into the bottom shell with room to move it around slightly. So far so good. When I tried to close the dome there was a inch or more gap in the front even with the whole unit as far forward as possible. I tried to make it work and then took pictures. When I put it back in the box the clear discs had stuff on them and would not stick. It is very likely that this unit had been sent back before. I am not listing the vendor that I purchased from because I expect the return will go smoothly. I submitted a inquiry to Kamado Joe to see if there was some resolution for this although I doubted there was. Today I called and got connected to a live person quite easily and quickly--Thanks KJ for that. I did allow one business day but want to get the return request in as soon as possible. I talked to John Smith and after bringing up my case number and seeing the pictures he said to send it back. He says that a good number of calls are coming in for this problem. He says this is a known problem for some kamados and they are working on a retool for a modification that rectifies the problem. Clearly the angle from the back to the front is not big enough to accommodate the height of the back of the unit and make contact in the front.. The dome sits hard on the back with the front no where close to touching. He says that when this is resolved there will be an announcement that the issue is resolved for the older models. I do wonder if i just got some odd out of spec unit. I certainly hope this is resolved. I do want a rotisserie for my Big Joe.
  13. 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.
  14. 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...
  15. Hatch Chile Sausage Pocket Sammies for dinner. Knockin out the fat...George Foreman ain't got nothin Used OctoForks "OctoSkewers" (coming soon) to spin and served with pocket sammies with sauteed bells, onions and siracha mustard. Yum! I was only cooking using 5 but you could do "quad" and multiple plus extended setups etc...and spin a boatload of skewers.
  16. This makes for the juiciest chicken breast! It's hard to beat CB on the spit over some fire! Sloppy Joes...Never let good smoke go to waste! Only used 1/2 pair of the #OctoForks for chicken.
  17. These ribs were about as simple as you can get and some of the best I've ever had or done. Started with full spares and trimmed down to St Louis. These were as easy as 1-2-3 Towards the end brushed on a nice glaze made from what was in the cupboards. Catusp, brown sugar, AC vinegar, orange marmalade and some of the rub I used on the ribs. (Sucklebusters Wild Thang)1) Coated with olive oil and rub2) Put them on the OctoForks3) spun them to probe tender over medium flame. (300* or so)Ribs don't have to be complicated that's for sure! These peppers were a first. Cut off the top and stuffed with cream cheese, replaced the top and wrapped in bacon.
  18. 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.
  19. 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.
  20. 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,
  21. The Bush Spices was awesome for rotisserie chicken. Super crispy skin. After everyone got some chicken I took the rest of the skin off and scarfed it up. No plated shot.
  22. This didn't start out as an experiment but ended up being one. The Idea: because of the way a KK's firebox is setup it burns a cooler fire compared to other ceramic Kamados for a given temperature. I've noticed this looking at other people's cooks compared to mine and the size of the bed of coals for a given temperature. Because of a cooler fire it is a more moist cooking environment. The Experiment: at what point can I dry out a chicken done rotisserie style using my 19" Komodo Kamado. The Setup: 19" KK with built in rotisserie. 400* direct but with an infrared heat diffuser. I used the same brand chickens that are free range, no antibiotics (I'll post the name brand next time I run the experiment). Washed and dried the chickens. Cut the wings off for later use. Coated with a mixture of oil and seasonings. Note: since this didn't start out as an experiment I don't have pictures for my first 3 tests. (sorry) Test One: cooked for 1 hour 10 minutes (1:10). Although cooked through the skin was not crispy enough. Dark meat was so moist it was smushy. Test Two: cooked for 1:20. Skin was nice and crispy. Dark meat was just a little smushy. Test Three: cooked for 1:30. Skin nice and crispy. Proper texture on dark meat, tender and juicy. White meat still moist and tender. This is the cook Mrs skreef liked the best. Test Four: cooked for 1:40. Super crispy skin. Dark meat still tender and very juicy. White meat tender and moist but probably can't take much more time. This is the cook I liked the best. Cutting into the breast. Still moist and tender but not leaking juice. I mangled the leg quarter pulling it off the chicken. Dark meat has a good texture and extra juicy. Well haven't killed the chicken yet. Where do I go from here? 1:40 was getting close to the time limit to still have moist and tender white meat. Maybe next round I'll go for 500*. Stay tuned I cook a rotisserie chicken once every week or two.
  23. Has anyone tried the Carson Rodizio? Appears to be a multi functional rotisserie.
  24. Hi, bought Ki Classic in Jan-16. Joined forums in February. My boys love honey soy wings so they were the first experiment. You guys inspired me to indirect/direct pork belly, pork loin and beer can chicken. The flavour and moisture as per the stories was incredible. Had an unused rotisserie from a rusted out kiwi BBQ. Mounted this for direct charcoal chicken. A few flare ups but turned out well and will be repeating. Keen to do low and slow ribs, pulled pork, leg lamb and pizza. Would like to sous vide too but do worry about waste when firing up for short sear. Maybe will have to cook to freeze! Thanks to you all for sharing your experiences! Si
  25. The time has finally arrived! FEDEX showed up with a gift at my doorstep today. I will be putting together a product overview and several cooking demos with the new JOETISSERIE between now and the end of the weekend... stay tuned!
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