KJ Joetisserie question...

troutdoc

I have what seems like a dumb question, but i haven't seen it addressed and i'm in the market for the Joetisserie.

There are a lot of discussions about drip pans and moving the fire to one side of the large BGE... why not just use the platesetter and put a drip pan on it? I haven't used a Joetisserie so maybe it doesn't fit, but that seems like an easy way to remedy the problem. from the pictures is seems like a platesetter with legs upward would allow the meat to rotate still. 

i'm hoping someone has tried this and can tell me if it works or not.

Thanks!!
John

Judy Mayberry

I will try to answer from memory. The rod is holding the meat is at gasket level, high enough so it doesn't have to be shielded from the small pile of charcoal in the bottom of the base. A platesetter would be an unnecessary shield from the heat way down there and would draw out the cooking time. You really don't need a heat deflector. The meat is rotating, so the surface facing the heat is constantly changing and the rest of the meat is cooled off a bit till it comes around again. 

I'm not sure what "the problem" is in your question that has to be remedied. 

Canugghead

you'll be missing the direct infrared radiant heat.

palmer2613

I never use a platesetter with mine, always direct, and don't stack coals to one side.  I've done whole chickens and wings (using a fill-it-and-grill-it) basket.  Run from 350 to 450 dome temp. No issues.

The_Stache

I experimented with my PSWoo Ring with ceramic stone and the Joetisserie on my large and found I was able to do exactly what you describe with a drip pan on the stone.

I've also experimented with the charcoal partitioned to the back of the egg with a setup like the two-zone fire basket similar to what High Que markets and the Joetisserie.

My judgement of the results of these experiments was that the Joetisserie works just fine without these embellishments and the best results really are determined by the cooking temp and time.

@troutdoc , So the answer is yes... you use the plate setter and the Joetisserie at the same time.  That's one of the fun things about egging... you set it up the way you want and cook the way you want!

Welcome to the madness

troutdoc

Judy Mayberry said:

I will try to answer from memory. The rod is holding the meat is at gasket level, high enough so it doesn't have to be shielded from the small pile of charcoal in the bottom of the base. A platesetter would be an unnecessary shield from the heat way down there and would draw out the cooking time. You really don't need a heat deflector. The meat is rotating, so the surface facing the heat is constantly changing and the rest of the meat is cooled off a bit till it comes around again. 

I'm not sure what "the problem" is in your question that has to be remedied. 

sorry... in my editing i removed the "problem." ha!  i've been reading about flare-up minimization and it seemed like using the platesetter would eliminate those. (it seemed like that was why people were moving lump off to the side in the eggs)

but yes, this is the beauty of the BGE. just try it and see how it goes. the process is more fun a lot of the time...