JoeTisserie Rotisserie System

Austin Egghead

Is there one specific to the LBGE or do you buy the 18 inch one listed on their website?

Thanks 
Joan

ColtsFan

Kamado Joe currently offers one size for the JoeTisserie and yes, it's the 18" model. Works great in a LBGE

Austin Egghead

@ColtsFan  How much grease do you get in the egg after cooking a chicken? Do you us a pan to catch the grease drippings?

ColtsFan

Unfortunately, I just received my JoeTisserie for Christmas. I do not plan on using a drip pan. If I spatchcock a bird, I don't use a pan, so I don't really see the need if I rotisserie one.

Austin Egghead

Pulled the plug tonight.  Should be here in couple of days.  Been scouring the the net for cooking ideas.

SoCalTim

When using a Joetsserie, i recommend pushing the lump to the back of the fire bowl. Place a firebrick centermass (to create a cool zone. Place some HDAF (i fold mine twice) on top of the cool section to catch drippings. FWIW.

Austin Egghead

@SoCalTim  There is enough room in the large to do that?  Do you place a drip pan on the fire brick? How much lump do you use....Just enough for the cook or do you have some lump leftover?

SoCalTim

@Austin Egghead .. i use half a load pushed to the back (not filled to fire ring) i couldn’t find a drip pan to accommodate so i folded some HDAF several times and bend the sides over. You should check out Kamado Joe’s video’s on the subject via YouTube. Feel free to add lump during the cook and most of all, don’t overthink things - just enjoy. Tim

reinhart36

Do you guys find that the lid on your BGE seats nicely on the Joetisserie?

My lid might not be sitting exactly correct in the frame/hinge, but mine has a fairly big gap at the front of the lid, and in the back by the hinge, it's fully engaged with the Jotisserie.

Killit_and_Grillit

@reinhart36 mine sits fine. I’m about to break it out to prep a pork loin, I’ll shoot you pics of what it looks like when I get it set up. 

@Austin Egghead There is plenty of room to push the fire to the back. If you have a Kick ash basket they have that new divider. I’m thinking about getting one to keep half the fire in the back and just have an area where the fat drips. But I don’t put a drip pan down. Usually I toss a little extra lump in after the cook and just let it run screaming hot to burn it out for the next one. 

Killit_and_Grillit

@reinhart36 and @Austin Egghead here is your follow up report. 

@Possumtrot was kind enough to let me borrow his new Kickash Divider for this experiment (to go along with the Joetisserie he let me borrow )

Fire can have more fuel now and I can have more control of it further through the cook and don’t worry about it falling. 

It looks like the drip problem is more contained as well. 

Definitely going to be investing in one of these. 

Killit_and_Grillit

reinhart36

Thank you for the follow-up!

I adjusted the way my lid/hinge lower "band" was situated on the egg base, and got my jotis* to allow my lid to seal pretty well, incidentally.

I"m thinking about making a gasket to better seal where the spit comes out the side.

Did a chicken on it last night, which my wife and I think might be the best chicken we've ever had.  I dig it!

Killit_and_Grillit

Pork loin with some of @Mickey s coffee rub cooked to 135. 

Served on rolls with a leftover chocolate chipotle cherry sauce. 

Did. Not. Suck. 

The_Stache

Adam, did you ever get any juice in the drip pans?  They look mighty dry in the picts!

Killit_and_Grillit

@The_Stache no but I don’t think it dropped much after I trimmed the fat off. 

Ill try it again with a chicken or something. That pic was right as I had tossed that pan in. 

Hub

What are you using to hold the lump off to one side? Is there a product that can be purchased online? Or is it simply a home made rig job?

Killit_and_Grillit

@Hub Kickash basket just made a divider this year to go in their basket. 

Its not its intended use (I think it was for saving lump and doing a direct/indirect cook or something) But it works great for this. 

DialSquare

Hub, I would recommend the pair of angle irons from Ceramic Grill Store, they make a great way to divide the firebox for dual-zone grilling as well. 

The_Stache

Killit_and_Grillit said:

@The_Stache no but I don’t think it dropped much after I trimmed the fat off. 

Ill try it again with a chicken or something. That pic was right as I had tossed that pan in. 

Cool... I meant the "lean drippin's" in a good way... maybe a catch pan is not required?

Let me know how your next cook turns out!

OhioEgger

The BGEtisserie is just enough smaller in diameter than the LBGE that you can move it around to get the dome to make the best seal. On mine, I find that sliding it all the way forward works best.

And I definitely agree - I'll never do a whole chicken any other way again. Just awesome.

Corvus

I like the topic and want to know more.........but this forum has got to improve picture loading!

Judy Mayberry

Question for @DialSquare:
What do you mean by "angle irons"? I don't see anything like that on the Ceramic Grill Store website. or in their Search function.

mEGG_My_Day

reinhart36 said:

Thank you for the follow-up!

I adjusted the way my lid/hinge lower "band" was situated on the egg base, and got my jotis* to allow my lid to seal pretty well, incidentally.

I"m thinking about making a gasket to better seal where the spit comes out the side.

Did a chicken on it last night, which my wife and I think might be the best chicken we've ever had.  I dig it!

Do you think you could secure two chickens on that spit?

HeavyG

Judy Mayberry said:

Question for @DialSquare:
What do you mean by "angle irons"? I don't see anything like that on the Ceramic Grill Store website. or in their Search function.

I'm guessing he means these (but it seems they just have them sized for the XL):

https://ceramicgrillstore.com/pages/lump-management-ang-l-brackets-lump-reducing-rings-xl

What I have done when using a roti on my old Weber Smokey mountain is to just place an inexpensive stainless pet food bowl on the bottom grate and then pour my lit coals around the outside of the bowl.

I have a bunch of these in the various sizes:

https://smile.amazon.com/dp/B004WA9OEC/ref=twister_B00OTI9LCW?_encoding=UTF8&th=1

Austin Egghead

@everyone Thanks for all the advice and @Killit_and_Grillit that cook looks Great! and thanks for the set up pics.  Ours arrived last night.  We  will try to do set up this weekend.

Moleman

I only do two chickens at a time so I have plenty of leftovers. So you definitely can. 

Austin Egghead

@Moleman DIL will be glad to know 2 chickens can be done.  She loves to have leftover for baked potato topping.

eggnewtoy

SoCalTim said:

When using a Joetsserie, i recommend pushing the lump to the back of the fire bowl. Place a firebrick centermass (to create a cool zone. Place some HDAF (i fold mine twice) on top of the cool section to catch drippings. FWIW

I use the Ash Dragon Firebox Divider to create a cool zone and it works well,