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?
Any info would be appreciated. Thanks so much!
By John Setzler
Looking for some assistance in purchasing a Shish Kebab Wheel attachment for my KJ Classic 1 18". It will be used with the Joetisserie rod. I have the Napoleon 64000 basket that I current use as well. I want to ensure that the shish kebab wheels will have clearance and that the kebab sticks are not too long. I do not want to be cutting down skewers, basic plug and play.
Pictures, product links will be greatly appreciated.
Thank you all and Happy Grilling & Smoking
So this finally happened today (just a few days short of 6 weeks).
Since we’re rapidly running out of month, the inaugural cook also happens to be for the Five Ingredient Challenge. I was inspired by John Setzler’s SloRoller chicken video so I opted for that method.
Wayward Gourmet Applewood Smoked BBQ Awesomeness
Salt & Pepper
I did a dry brine on the chicken the night prior.
Finally fired up the grill and set it for 375. I swapped sides at about the 35 minute point and bumped the temp up to 425, checked on them after an hour and reduced the temp to 400. Pulled both at about 80-85 minutes.
Slow roasted the veggies with some salt & pepper and olive oil in the oven at 350, and finished on the grill.
True to John’s video, the chicken skin was crispy and the chicken super moist. My wife’s assessment was ‘the best chicken I’ve ever cooked’ so I consider the first round (of many) a success.