Prime Rib on the Tisserie

Great cook thanks for sharing.

Nice beef, but the peas look great too! Looks like peas, bacon, maybe some onion and butter? Sometimes, I will sauté some shallots in oil or butter, then add the peas. Serve with a little squeeze of fresh lemon juice. One of my favorite veggies.

Like you said set it and leave it!

@loveTheEgg, that's the hardest part, lol. It's tough to leave that lid down while the Joetisserie is working it's magic. Glad I could help and that's what this forum is about, plus it's a lot of fun. I'll be "borrowing" that pea recipe. Hubby loved the plated shot - all of it.

smokeyw said:

I just got my Joetisserie this week and did a inaugural run with a stuffed pork loin this weekend. It turned out well but I wanted to ask others if it seemed there was not a good seal around the aluminum insert and the egg? I seemed to have excessive smoke leaking out, especially during the stabilization period after lighting. It didn't make a difference in the cook but my target temp was 350. It possibly could make a difference if I was trying to cook at 250. Just wondering if others were seeing this as well? It may never cause an issue, I don't know.

I wouldn't worry about it. I don't own a Joetisserie, but I bought a $30 spit with motor a couple of weeks ago just to play with. I rigged it up on the egg, but didn't have any way to seal it up. The dome was open a good inch at the handle and open to a lesser degree everywhere else.

I lost a lot of smoke, but was able to control the temp easily enough. Ran for a while at 400°, then upped it to 500°. With that much gap between the base and the dome, temp control wasn't as precise as usual, though actually not bad, and vent settings were far different. It worked though, and the 7 lb chicken was delicious!

The only problem was, I had to scrub the outside of my egg afterward to get rid of the brown residue from the smoke billowing out for the duration. Was easy enough to do with Simple Green, but I suspect if I continue to do it, over time it might start to accumulate more.

Anyway, that was my experience with losing a great deal more smoke that you lost. If you want to seal it up tight, you might try adding gaskets to both surfaces of the Joe thing. At least I assume that is possible.

Dredger said:

@smokeyw, we have experienced some smoke coming out around the spit opening on the side, but just during start up. We always use wood chunks too and once the egg settles down, not much smoke at all unless we open the dome for pics. Our gasket is relatively new and we get a very good seal.

Most of my smoke leaking was during start up and it did have a couple of wood chunks in it too. It was not as bad later but still leaked a little bit other than just the spit opening. My gasket is about 2 1/2 years old though. It is probably not a big deal. The cook went great. I am very happy so far.

Looks great.

Help me understand, how do you keep a temp with that and the dome open?