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?
-13DegF this morning when I fired up the keg and put on a lamb shoulder! (-25DegC). I didn’t see any need to change my normal process - Just threw in some Jealous Devil lump, a single fire starter and some bourbon soaked hickory blocks. 40 mins to get the coals going and reach 210.
In my defence, it was beautifully and sunny outside, but cold - It’s not gonna get much warmer than that for the next 5 days in Calgary!
Anyone done a cook at colder ambient temperatures?
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.