I just got a Joetisserie / Napoleon basket and did a batch of wings...good lord, those are good. My only problem is that I use a temp controller and the only way I could use the pit probe today was dangling through the top hole. This worked but it wasn't very repeatable or exact (since I couldn't really see where it was dangling or if it was touching sides, etc).
How do you guys approach this issue? I've heard of brackets or hanging it off the inside temp probe but how are you doing that? Is there some special mount that I need?
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.
Texan, currently living in Seattle, finally got a backyard to do some grilling in this summer!
I'm currently grilling on a Weber performer, while I restore a Big Joe that I got off fb marketplace. I have a thread in the DIY section with some photos if anyone is interested or has some good recommendations.
Can't wait to get cooking on the Kamado once it is up and running. Most looking forward to cooking some pizzas and of course brisket, being a Texan!