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?
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.
Howdy. My better half approved the purchase so I hit the roadshow here in Indianapolis today.
1,499.99 for the Big Joe
219.99 for the Big Joetisserie
21.99 for 30lbs of lump
They had 5 Big Joetisserie. By the time I left at 5pm, there was 1 left. Rep said they only got in 5. Looks like they only had 2 or so of the classic Joetisserie as well.
I had to work at 9 so didn't get to take part in the great race for "The Deal", but at least two were waiting to try to get the deal at 9 when the club opened.
Rep helped me load it up. And by help, I mean he did most of the work. Rep was great and everything survived well.
That's a scion XB that it loaded in. Those black boxes have a ton of space, and there was extra room. I should have gotten more lump and probably will go back for more since it is 10 more pounds for 5 bucks less than what Lowes carries.
Used a garden cart and two neighbors to get it to the back deck and into the cart. That was way easier than we expected.
And now I owe my neighbors BBQ for helping. Oh darn.
So a couple of days ago I was in the store and they had picnic shoulder (pork butt with bone-in, skin on) for $0.98/lb and I thought it would be a perfect fit for the Joetisserie: low and slow would make the skin too rubbery so the higher heat should crisp it up nicely (I'd done a porchetta before and it turned out fabulously)
I followed one of John's videos for the rub idea, though he didn't give amounts. I used a mustard base and roughly about
1/2 c salt
1/3 c paprika
1/3 c chili powder
1/3 c granulated garlic
1/3 c onion powder
And held the Joe steady at about 310 for the dome temp. To help with the acrid smoke from all the drippings I slid the bottom vent to only about a 1/4 inch open after a while and kept the top wide open. Actually used the Smobot with this one just for fun and it seemed to work pretty well at keeping the temps where I wanted. Total cook time was right at about 5 hours for a 10 lb picnic shoulder. I was shooting for about 185+ degrees F throughout. Then I let it rest tented in foil about an hour.
I don't know that it shows up very well in the pictures, but that was one of the juiciest pieces of meat I've ever had and so tender that a knife wasn't necessary. The flavor throughout was ridiculous. I'd been assuming the inner portion wouldn't get much flavor and the rub would only be on the surface but for some reason the flavor seemed to have permeated everywhere. The skin turned out very crispy.