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.
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.