Egg Meets Joetisserie - A New Dimension In Egging

Dredger · February 2016

@DaveRichardson couldn't hurt to ask. They might welcome a visit.

Jeepster47 · February 2016

@DaveRichardson ... just be sure to wear your BGE shirt when you go!

willymcnilly · February 2016

I am interested in this - however I have a question about using a rotisserie with the BGE. I have a special "cage" rotisserie for my Weber Kettle that I use all the time for whole chickens, pork loin and others. With the kettle I can bank the coals so that the fat is not dripping directly into the coals. I find there is an excessive amount of fat dripping from chicken legs or whole chickens from the leg section. If you have this dripping directly into the coals you are smoking your meat with an excessive amount of burning grease and also could have grease fires at high temperatures. I routinely rotisserie my chickens at 450 to 500 range. I also have cooked many rib roasts or striploin roasts direct on the BGE at 350 degree range and found the taste of my meat being smoked with the aerosolized fat to be almost intolerable. I prefer a gentle smoke flavour with apple, pecan wood etc. Can someone comment on how they avoid this with the Kamado Joe rotisserie on the BGE. I have a large BGE.

Thanks.

tfhanson · February 2016

willymcnilly said:

I am interested in this - however I have a question about using a rotisserie with the BGE. I have a special "cage" rotisserie for my Weber Kettle that I use all the time for whole chickens, pork loin and others. With the kettle I can bank the coals so that the fat is not dripping directly into the coals. I find there is an excessive amount of fat dripping from chicken legs or whole chickens from the leg section. If you have this dripping directly into the coals you are smoking your meat with an excessive amount of burning grease and also could have grease fires at high temperatures. I routinely rotisserie my chickens at 450 to 500 range. I also have cooked many rib roasts or striploin roasts direct on the BGE at 350 degree range and found the taste of my meat being smoked with the aerosolized fat to be almost intolerable. I prefer a gentle smoke flavour with apple, pecan wood etc. Can someone comment on how they avoid this with the Kamado Joe rotisserie on the BGE. I have a large BGE.

Thanks.

All I got is "Good Question"

Dredger · February 2016

@willymcnilly I thought about this when we got the Joetisserie. This was my first use of it and it wasn't a problem. We kept the egg at 350 and had no flair ups at that temp. However, if it had become an issue, we have the spider,13" stone, and drip pan from CGS that we could have thrown in to control it. We have a lot to learn about using a rotisserie on the egg and would appreciate any insight more experienced rotisserie junkies could share.

miniegghead · February 2016

If you wanted to avoid drippings I would recommend you purchase a lower rack and a stainless steel pan to collect the drippings. To be creative you could fill the pan with apple or pineapple juice. You can still use beer and have the effect of beer can chicken. I have used rum and whiskey for a ribroast. I also done pork with dr pepper and root beer cola. I also done veggies and seafood in a tumble basket with vodka and lemon. Possibles are end less.

HeavyG · February 2016

willymcnilly said:

I am interested in this - however I have a question about using a rotisserie with the BGE. I have a special "cage" rotisserie for my Weber Kettle that I use all the time for whole chickens, pork loin and others. With the kettle I can bank the coals so that the fat is not dripping directly into the coals. I find there is an excessive amount of fat dripping from chicken legs or whole chickens from the leg section. If you have this dripping directly into the coals you are smoking your meat with an excessive amount of burning grease and also could have grease fires at high temperatures. I routinely rotisserie my chickens at 450 to 500 range. I also have cooked many rib roasts or striploin roasts direct on the BGE at 350 degree range and found the taste of my meat being smoked with the aerosolized fat to be almost intolerable. I prefer a gentle smoke flavour with apple, pecan wood etc. Can someone comment on how they avoid this with the Kamado Joe rotisserie on the BGE. I have a large BGE.

Thanks.

A loaf pan could be used to act as a drip pan and split the bed of coals so they are to the sides. Something like this might work ok:

http://www.amazon.com/USA-Bakeware-Aluminized-Steel-2-75/dp/B0029JQEIC/ref=sr_1_8?s=kitchen&ie=UTF8&qid=1455124528&sr=1-8&keywords=loaf+pan

Weber makes charcoal baskets for the kettles to split the charcoal into two sides and leave the center an indirect zone. These might work in a Large Egg:

http://store.weber.com/accessories/category/cook/1286

willymcnilly · February 2016

Thanks for the comments. I have used a Weber and rotisserie for many years. In the past, I even put loaf pans in the middle directly under the meat with water in it. However this led to the problem of having to dispose of the extremely fatty water afterwards which I would put in old waxed milk or juice containers with newspapers (I didn't want to pour this down my drain). Now I just let the fat drip into the bottom of the kettle and it runs into the ash collector. There is always some aerosolization of the fat no matter what you do (especially at high temperatures) - however I prefer not to have to use water pans because of the disposal issue. The aforementioned Weber baskets do not fit into the BGE as I have those. Trying to create banked sections of coal in the Large BGE is not easy to do. To avoid flare-ups you have to cook at a lower temperature but then that does not produce the beautiful crispy skin that the higher temperatures do. This was a huge problem for me when I just wanted to cook chicken legs. For those, I use a raised grate in my kettle with banked coals because of the excessive fat. Anyway, thanks for your time.

chrisc133 · February 2016

willymcnilly said:

I am interested in this - however I have a question about using a rotisserie with the BGE. I have a special "cage" rotisserie for my Weber Kettle that I use all the time for whole chickens, pork loin and others. With the kettle I can bank the coals so that the fat is not dripping directly into the coals. I find there is an excessive amount of fat dripping from chicken legs or whole chickens from the leg section. If you have this dripping directly into the coals you are smoking your meat with an excessive amount of burning grease and also could have grease fires at high temperatures. I routinely rotisserie my chickens at 450 to 500 range. I also have cooked many rib roasts or striploin roasts direct on the BGE at 350 degree range and found the taste of my meat being smoked with the aerosolized fat to be almost intolerable. I prefer a gentle smoke flavour with apple, pecan wood etc. Can someone comment on how they avoid this with the Kamado Joe rotisserie on the BGE. I have a large BGE.

Thanks.

My solution:

i stack my my lump on one side of the firebox. I take a round aluminum pie pan and shape it to fit in the rest of the firebox. The meat spins over the pie pan and it catches my fat. The pie pan isn't getting hot enough to vaporize the drippings. If you find that becomes an issue by cooking at higher temperatures, add water to the pie pan. I cook between 300-350 with no issues.

I have spun chicken, prime rib, and a fatty pork butt. I've had no issues with off flavoring due to vaporized fat drippings (I too am very sensitive to that off flavor) and my firebox has stayed nice and clean.

Edit: you can see part of the pie pan in this picture.

willymcnilly · February 2016

@chrissc133: Is the meat right in the centre in your picture or slightly toward the front of the grill. That is, does the Joetisserie position the meat naturally toward the front of the grill? Thanks.

Mosca · February 2016

willymcnilly said:

I am interested in this - however I have a question about using a rotisserie with the BGE. I have a special "cage" rotisserie for my Weber Kettle that I use all the time for whole chickens, pork loin and others. With the kettle I can bank the coals so that the fat is not dripping directly into the coals. I find there is an excessive amount of fat dripping from chicken legs or whole chickens from the leg section. If you have this dripping directly into the coals you are smoking your meat with an excessive amount of burning grease and also could have grease fires at high temperatures. I routinely rotisserie my chickens at 450 to 500 range. I also have cooked many rib roasts or striploin roasts direct on the BGE at 350 degree range and found the taste of my meat being smoked with the aerosolized fat to be almost intolerable. I prefer a gentle smoke flavour with apple, pecan wood etc. Can someone comment on how they avoid this with the Kamado Joe rotisserie on the BGE. I have a large BGE.

Thanks.

There are videos on Youtube where KJ's house chef uses the Joetisserie. In those videos, he banks the coal against the rear of the firebox, most likely for the reason you ask.

SkinnyV · February 2016

SoCalTim said:

5% off coupon on the 'Yard & Pool' website, total price shipped is $237.49

Where is this.? I'm not seeing free shipping either may pull the trigger. Thanks.

chrisc133 · February 2016

willymcnilly said:

@chrissc133: Is the meat right in the centre in your picture or slightly toward the front of the grill. That is, does the Joetisserie position the meat naturally toward the front of the grill? Thanks.

The meat sits about dead middle. Here's a pic. From inner lip to inner lip it's about 18.5 in. The meat sits at about 9.5 in.

HeavyG · February 2016

willymcnilly said:

Thanks for the comments. I have used a Weber and rotisserie for many years. In the past, I even put loaf pans in the middle directly under the meat with water in it. However this led to the problem of having to dispose of the extremely fatty water afterwards which I would put in old waxed milk or juice containers with newspapers (I didn't want to pour this down my drain). Now I just let the fat drip into the bottom of the kettle and it runs into the ash collector. There is always some aerosolization of the fat no matter what you do (especially at high temperatures) - however I prefer not to have to use water pans because of the disposal issue. The aforementioned Weber baskets do not fit into the BGE as I have those. Trying to create banked sections of coal in the Large BGE is not easy to do. To avoid flare-ups you have to cook at a lower temperature but then that does not produce the beautiful crispy skin that the higher temperatures do. This was a huge problem for me when I just wanted to cook chicken legs. For those, I use a raised grate in my kettle with banked coals because of the excessive fat. Anyway, thanks for your time.

A bit surprised the Weber baskets wouldn't fit inside a large egg.

I just measured the baskets I have for my kettle and the length along the flat side is only 14" and the max width of the curved part is 5".

Those couldn't be propped on top of the fire ring? Might need to cut a few lengths of steel rod to lay across the fire ring to create a surface for the baskets to set on. Or maybe take the fire ring out and just rest them on the firebox?

Dredger · February 2016

Thanks @chrisc133 I had not noticed that pan before. We have yet to do beef or pork, but had no issues with the chicken causing flair ups. Keep the ideas coming everyone and thanks.

Thatgrimguy · February 2016

Very cool. I've been getting curious about roti cooking. This may be my in. But for now. I have enough toys!

Dredger · February 2016

Thanks @Thatgrimguy I usually consider applications and then make up my mind, but this was the missing piece of the pie for cooking perfection for us. All I needed to know was whether it would work on the egg or not. Doin a happy dance.

SkinnyV · February 2016

SkinnyV said:

SoCalTim said:

5% off coupon on the 'Yard & Pool' website, total price shipped is $237.49

Where is this.? I'm not seeing free shipping either may pull the trigger. Thanks.

?

SoCalTim · February 2016

SkinnyV said:

SkinnyV said:

SoCalTim said:

5% off coupon on the 'Yard & Pool' website, total price shipped is $237.49

Where is this.? I'm not seeing free shipping either may pull the trigger. Thanks.

?

A pop up came up when I first went to the site. Maybe you can call them??

SkinnyV · February 2016

Is yard and pool the fireside site? Also where did you see free shipping. Shows $17 for me. Thanks.

SoCalTim · February 2016

SkinnyV said:

Is yard and pool the fireside site? Also where did you see free shipping. Shows $17 for me. Thanks.

The 5% discount came up when I first went to the site. The shipping is free. Period. He's a picture of my invoice. Yes, Yard & Pool is the website.

Image: https://us.v-cdn.net/5017260/uploads/editor/pc/0d0alj3h7oqi.jpg

stompbox · February 2016

Sorry if it had been asked, covered. But what is the wedge thay gets sandwiched between the egg top and bottom material made of?

SkinnyV · February 2016

@SoCalTim thanks, ordered. I was on the wrong site.

my dealer did not have them and quoted me $280 before tax....

SoCalTim · February 2016

SkinnyV said:

@SoCalTim thanks, ordered. I was on the wrong site.

my dealer did not have them and quoted me $280 before tax....

I know you already placed your order, but if you Google 'Joetisserie' the page that comes up has the free shipping no tax deal just to the right.

Pridnjoy · February 2016

Please, please, someone bring one of these to the Ga Mtn Eggfest so we can sample the chicken!!!!

SkinnyV · February 2016

@SoCalTim I meant I did order. Got the free shipping and 5% off thanks

Jeepster47 · February 2016

This might be a complimentary addition to the Joetisserie then. Keep the coals to one side with the center divider and the plate at the lower left side. Pull the center divider and the plate, then you have a Stainless Steel KAB-like basket for "normal" cooks.

Image: https://us.v-cdn.net/5017260/uploads/editor/u9/bhblvnxuv0cn.jpg

chrisc133 · February 2016

Jeepster47 said:

This might be a complimentary addition to the Joetisserie then. Keep the coals to one side with the center divider and the plate at the lower left side. Pull the center divider and the plate, then you have a Stainless Steel KAB-like basket for "normal" cooks.

I looked at a couple options like this before I actually got my unit. I honestly haven't found any problems stacking the lump in the back of the firebox. I know someone on this thread posted earlier saying it isn't that easy ...but no problems here.

Jeepster47 · February 2016

The real advantage would be if you were thinking about buying a KAB ... currently going for $59. Then the Fire Box would be a viable choice ... currently going for $79.

bigbadben · February 2016

I found found this picture on Facebook. Kamadomate is the first generation of the joetissary. Hope this helps

Egg Meets Joetisserie - A New Dimension In Egging

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