I've been seeing your posts about pork belly and wondering what the big deal was ... well, now I know!
I headed over to Costco and got one ... seasoned it up with my homemade rub.
After about 4 hours of hickory smoke at 225 - 250 F, I pulled it off the Kamado Joe, rested it and cooled it.
A few hours later when my better half made it home (I'm "working from home" for a few months) ... I sliced it and we heated the slices up on the griddle, and made some fried rice and "stir-fried" green beans with onions, almonds and mushrooms ...
The final product was fantastic ... at least the family thought so ... and that's some spicy Korean BBQ sauce drizzled on the pork belly.
Made these gorgeous pork belly tacos tonight and would love to share how I did them. I was going for some Mexican and Asian flavors, and couldn't have been happier with the result. The only issue at all was a light spot on the pork due to liquid pooling there during the cook because the belly was a bit big for my standard Joe and I had to scrunch it a little.
1. I brined it for about 14 hours in a mix of pineapple juice, teriyaki, and soy sauce after scoring the fat sight relatively deeply
2. Dried the belly and rubbed it with Killer Hogs BBQ Rub on all sides
3. Smoked on Kamado Joe at 240 with some cherry wood to add a light fruity smoke favor (no wrapping because I wanted some meaty bite in the taco)
4. When I had internals around 185, I glazed the belly and cooked for another 20ish minutes
5. Broiled the belly inside for 2 minutes to tighten up the glaze and crisp the fat even more
6. Rested the meat for about 40 minutes (should have gone longer but people were too hungry :D )
1. Mix together raw honey, soy sauce, salt, worcestershire sauce, peach preservers (wanted pineapple to go with the brine but couldn't find it), apple cider vinegar, kosher salt, black pepper, hot bone sucking bbq sauce, and some secret super hot scotch bonnet hot sauce I bought in Anguilla. All of this is unmeasured and I mixed to taste.
2. Simmer on the stove until the mixture reduces a bit and thickens up, allow to cool off the heat
1. Home made guacamole (avocado, lots of lime, onion, kosher salt, pepper, cilantro)
2. Home made Chipotle Crema (sour cream, heavy cream, lime juice, canned chipotle peppers in adobo sauce, adobo sauce, kosher salt)
3. Grilled pineapple on the same grates I cooked the pork on
4. Cojita Cheese
6. Home made pickled onions (red onion, apple cider vinegar, kosher salt, sugar, water)
Please enjoy the pictures, and as usual, ask any questions!
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.
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.
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"
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?