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    • By KamadoMax
      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 to the back and let them come up to about 400-425 degrees. Put the JoeTisserie in place and turn it on! The wings will rotate for about 45 minutes, or until perfectly golden brown and crispy. Take them out and enjoy as is or with your favorite wing sauce! 
       
      I love doing wings this way. For me, it's the best way to get consistently crispy and perfectly done wings. The really taste like they came out of a fryer. 
       
      Enjoy the video! 
       
    • By buckleybj
      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 zest of
      1⁄4 cup olive oil
      6 garlic cloves, minced
      1 teaspoon thyme
      1 teaspoon oregano
      1 teaspoon rosemary
      1 bay leaf
      salt and pepper
       
      I marinaded overnight and then set it up on the Joe for around 2 hours until the internal temp was 135. Since it was thicker in the middle the internal temps weren't consistent but it worked well because I like mine more on the rare side and the wife likes hers a little more done.
       
      All in all I was very happy with the experience and will be adding lamb to my rotation. 




    • By odamaK
      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. 
    • By VinceH
      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?
    • By Shortyque
      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.
        


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