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VinceH

Big Problem with new Big Joe Joetisserie

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I will follow this thread because if there is indeed a bigger replacement I would like to get my hands on it. It would be nice to stop some more of the leaks and also be able to use the D&C system so I could cook indirect or at least hold a drip pan. 

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  • Similar Content

    • 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.
       
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      Can't upload photos from where I am but will try later. 
       
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    • 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.
        


    • By HawaiiJoe
      Wanted to share a very successful Joetisserie cook. I had fit issues earlier with the Joetisserie but the replacement works much better. 350 degrees for 70 mins with just a little cherry smoke. 




    • By MichaelS
      Howdy. My better half approved the purchase so I hit the roadshow here in Indianapolis today.  
      1,499.99 for the Big Joe
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      Details:
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      And now I owe my neighbors BBQ for helping. Oh darn.

    • By Logan
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      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.
       
      Definitely one to do again!
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