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Hi there, new poster and kamado joe user. Was wondering for a bit of help on cooking some roast  potatoes on the grill rack on the middle shelf of divide and conquer using the heat deflector plate under to stop them

burning. Whilst I spin a beef joint on the joetisserie. 
 

here’s a pic of the set up I’m thinking of doing. Obviously woth the joetisserie sat on top 
 

would it work or should I just do the veg in the oven and admit defeat? 
 

looking to do this Sunday so would love your feedback if anyone has tried a method similar 

3408E22B-7011-44A7-8E62-E49D3C498DD0.jpeg

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6 hours ago, BURGER MEISTER said:

Haven't tried it yet but, I've wanted to do something like this but putting the veggies directly under the bird and let the juices drip on them.  If you come up with something that will help both of us out, post pics.  :-D


I used the grill expander to put a chicken on and a cast iron paella pan underneath it with potatoes in for this effect. I had the sloroller in rather than the joetisserie, so not sure it totally meets your brief but it worked really well. 
 

The potatoes were delicious, cooked in goose fat with chicken juices falling on them. 

18E84E54-0DB5-4285-93AA-E0AAE5F1114A.jpeg

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Looks excellent.  I'd still like to do it with the jotisserie and see what self basted juices dripping on the veggies would produce.  I've got a couple of Weber charcoal baskets that would hold all the charcoal to the sides with a drip pan on the bottom in-between  but afraid it will burn the sides of the veggies before the chickens done.  Guess the only way to find out if my idea would work is do it.:-D

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Cheers for the replies, maybe I’ll chuck the majority in the oven and do a few testers on the grill, think with a chicken it’d be fine as the cook time isn't as long as a beef joint. I was hoping to rotate the beef forwards towards the veg so it’ll encourage the drops towards the potatoes rather than the fire. 
it’s a joe 3 so have the split divider to bank the coals so that’s no problem 

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