We have a blue tile #7 that has gracefully endured the extremes of Boston weather uncovered for well over a dozen years, still cooking, but needs some TLC. I am looking for 1) directions on how to reset the tiles that have fallen off over the years, our attempt failed , 2) suggestions as to replacement or substitutions for what Richard called the Lumpsaver (the vessel used to contain the lump coal above the firebox), 3) a replacement handle for the draft door opening, which is also where the gas control is - ours is black ceramic ( handle works fine, but is chipped), and lastly 4) suggestions about what to use inside the grill to secure the frame that the draft door/gas control rods ride when opening and closing - I used furnace cement, but it failed.
I know it is a lot to , but advice or suggestions on even one item would be much appreciated - this BBQ has a lifetime of grilling left in her yet!
Finally I got around to finish this idea I had for a long time, ever since I made the pizza ring. I picked up a set of Weber Rotisserie and lathed part of the shaft round to fit the Akorn. I cut two little "V" on the pizza ring and the drive motor sits perfectly on top fo the side table - lucked out on that one! The chickens were marinaded with Hawaiian Huli Huli Sauce for two days, with some Hawaiian Salt Seasoning, freshly ground pepper and they turned out amazing. I gotta thank my neighbor who worked at a construction site and got me a tuck load of dried out Kiawe wood. It burns really hot and long lasting. I'm starting to put a kit together and will report back on the progress.
I'm throwing my annual Daytona 500 party Sunday and I grabbed 5 racks of baby backs at $2.68/lb. Boneless ribeye is on sale for $7.98/lb, so I'm planning on trying out the new rotisserie stand I got for Christmas over an easy cinder block pit I'm going to set up with a 7-8 lb rib roast. Never rotisserie'd anything before, so this could be a disaster. A few questions for each...
There will be a lot happening at once, so I'd like to get more done during the prep than during and after the cooks. I'm wondering if cutting the ribs into sections--or even individually as this article suggests https://www.smoking-meat.com/august-13-2015-pre-slicing-ribs-before-smoking-them--has been a success for anyone. My thoughts are smoke them for about 2 hours, put them all in an aluminum pan or two with some juice/sauce and rub covered for another 2, then take the top off the pans to finish them off for a bit. After that I can just set the pans out and let people have at it. This works beautifully with beef ribs, but I've never tried it with pork. It sure would save me time and aluminum foil during the cook. It will also keep anyone from grabbing too many and throwing meat away.
As far as the prime rib on the rotisserie, I'm planning on lighting a good base of coals topped with hickory logs I have and letting that dwindle down to a hot heap of coals. Should I offset the roast a little with a pan underneath with some water in it to use the juices? If so, I may be able to use our fire pit. I think this will be a 5+ hour process, so I'm sure I'll have to add coals. Since it'll be boneless, do I need to tie it with string or wire, or will the forks suffice? This is going to be an experiment for sure, so I'm glad I'll have the baby back-ups. Any open flame rotisserie experts out there? As always, thanks for the help!
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?