Joetisserie baskets

NDG

@Thatgrimguy your thoughts on joetisserie ?? I am on the fence, I read a few of your early posts & curious how y’all getting along ???  

Thatgrimguy

I actually sold it. But that’s only because I got the Santa Maria with a rotisserie and a good friend of mine was about to go buy one anyhow. I never got good enough at using it for it to be worth it. 

NDG

Thatgrimguy said:

I actually sold it. But that’s only because I got the Santa Maria with a rotisserie and a good friend of mine was about to go buy one anyhow. I never got good enough at using it for it to be worth it. 

Understood - Thanks for Reply.

RacingRed24

I have a large Bge and the joetisserie with the Napoleon basket. I just did 62 wings at once this weekend.  Turned out great! Took about an hour 15 min.  Love it!!

Canugghead

RacingRed24 said:

I have a large Bge and the joetisserie with the Napoleon basket. I just did 62 wings at once this weekend.  Turned out great! Took about an hour 15 min.  Love it!!

Wings look nice and crispy, did you have charcoal directly below or pushed to the back? I did wings once in Napoleon basket, they came out more oily than crispy, I had charcoal piled in front and back 

cssmd27

Did my first spin with my new basket and did wings and some legs.  Here's what I did and what I think could be done to improve.

Seasoned immediately prior to putting them on, so no drying period.  Put the legs on by themselves for the first 15 minutes.  Temps were around 350-375.  Added the wings, which turned out to be a bit more of a mess than anticipated, but it went fine.  Cooked for about 45 minutes around 350+, then tried to raise the temp towards the end to crisp up the skin.  But, I started with limited charcoal and really couldn't get the temp up above about 370 by then.  I opened the lid for the last 5-7 minutes, but the amount of charcoal wasn't enough to get things really raging.  Grand total cook time was probably 1:10.

Results:  Excellent chicken, but a very slightly overdone and the skin still wasn't crisp.  We devoured them, but the quest for perfection continues.

Plans for improvement:  Start with more charcoal and plan to gradually raise the temp.  Probably 350 for 15 minutes, then up to 425 for 20 minutes, then higher (open or not) for a final blast.

I cooked them too low such that I didn't have any room to really crisp them at the end and I didn't have enough fuel to accomplish it anyway.  Therefore, they ended up on the heat for too long.  Higher heat, shorter period of time.

NDG

cssmd27 said:

Did my first spin with my new basket and did wings and some legs.  Here's what I did and what I think could be done to improve.

Seasoned immediately prior to putting them on, so no drying period.  Put the legs on by themselves for the first 15 minutes.  Temps were around 350-375.  Added the wings, which turned out to be a bit more of a mess than anticipated, but it went fine.  Cooked for about 45 minutes around 350+, then tried to raise the temp towards the end to crisp up the skin.  But, I started with limited charcoal and really couldn't get the temp up above about 370 by then.  I opened the lid for the last 5-7 minutes, but the amount of charcoal wasn't enough to get things really raging.  Grand total cook time was probably 1:10.

Results:  Excellent chicken, but a very slightly overdone and the skin still wasn't crisp.  We devoured them, but the quest for perfection continues.

Plans for improvement:  Start with more charcoal and plan to gradually raise the temp.  Probably 350 for 15 minutes, then up to 425 for 20 minutes, then higher (open or not) for a final blast.

I cooked them too low such that I didn't have any room to really crisp them at the end and I didn't have enough fuel to accomplish it anyway.  Therefore, they ended up on the heat for too long.  Higher heat, shorter period of time.

Nice recap.  I want to spin so bad but realizing it has a learning curve like everything else.  My goal in the investment would be 1) Easy Crispy Chank 2) al pastor, lamb kebab, gyro 3) hatch peppers . . My wife thinks my results now are good, I am looking to improve.  Detailed posts like yours are helping me decide if joettissorierieirie (however you spell that thing) is needed.  Thanks.

EzraBrooks

cssmd27 said:

Did my first spin with my new basket and did wings and some legs.  Here's what I did and what I think could be done to improve.

Seasoned immediately prior to putting them on, so no drying period.  Put the legs on by themselves for the first 15 minutes.  Temps were around 350-375.  Added the wings, which turned out to be a bit more of a mess than anticipated, but it went fine.  Cooked for about 45 minutes around 350+, then tried to raise the temp towards the end to crisp up the skin.  But, I started with limited charcoal and really couldn't get the temp up above about 370 by then.  I opened the lid for the last 5-7 minutes, but the amount of charcoal wasn't enough to get things really raging.  Grand total cook time was probably 1:10.

Results:  Excellent chicken, but a very slightly overdone and the skin still wasn't crisp.  We devoured them, but the quest for perfection continues.

Plans for improvement:  Start with more charcoal and plan to gradually raise the temp.  Probably 350 for 15 minutes, then up to 425 for 20 minutes, then higher (open or not) for a final blast.

I cooked them too low such that I didn't have any room to really crisp them at the end and I didn't have enough fuel to accomplish it anyway.  Therefore, they ended up on the heat for too long.  Higher heat, shorter period of time.

I have done wings in the basket maybe 10 times now.  My preferred method is to let them go for about 90 minutes at 375-400.  I just start the fire as with any cook, no pushing charcoal around.  I also stopped rubbing the wings before the cook as it seems to fall off the wings and stick to the basket.  I sauce them immediately after I take them from the basket and don't miss the rub.  Wings are on the menu for tonight, I'll try to post some photos.

EzraBrooks

Set the egg to 375 with two chunks of cherry.  Sprayed the basket really well with olive oil, then loaded up the basket with 5 or 6 lbs of naked wings.







Now we wait and let 'em spin.

Lowcountrygamecock

I have a Napoleon and I despise cleaning that thing. Just cooked wings tonight and I spent longer cleaning the basket than I did tending the fire. Super easy way to cook with great results but man I hate cleaning that basket. 

EzraBrooks

Done after about an hour and 20 minutes.  Sauced with golden garlic and classic buffalo.  Skin was crispy and meat was falling off the bone.

Pre sauce:



Post sauce:

EzraBrooks

Lowcountrygamecock said:

I have a Napoleon and I despise cleaning that thing. Just cooked wings tonight and I spent longer cleaning the basket than I did tending the fire. Super easy way to cook with great results but man I hate cleaning that basket. 

Can't you throw it in the dishwasher?  That's how I clean mine and it is super easy.

hvhunter

I have two baskets; the OneGrill flat basket, and I just picked up the oval one as shown above this past Friday. I love the flat basket for wings. The only problem is the amount you can do. The oval gives me the option to do 3-4 lbs at once. Everyone in my house loves the wings, and getting them crispy and juicy as I do, everyone prefers them naked now. I just dry them well with paper towels (toss them with a couple paper towels in my wing bowl with lid), then remove the pt and put in a generous amount of cornstarch with some dry rub. The cornstarch is the key.  

NDG

good stuff . . @EzraBrooks these look super crispy !!

tamck1

Lowcountrygamecock said:

I have a Napoleon and I despise cleaning that thing. Just cooked wings tonight and I spent longer cleaning the basket than I did tending the fire. Super easy way to cook with great results but man I hate cleaning that basket. 

I too have a Napoleon basket and do wings quite frequently. After cooking, I simply open basket and place on bottom shelf of dishwasher, open side down. Always comes out clean as whistle. 

Lowcountrygamecock

tamck1 said:

Lowcountrygamecock said:

I have a Napoleon and I despise cleaning that thing. Just cooked wings tonight and I spent longer cleaning the basket than I did tending the fire. Super easy way to cook with great results but man I hate cleaning that basket. 

I too have a Napoleon basket and do wings quite frequently. After cooking, I simply open basket and place on bottom shelf of dishwasher, open side down. Always comes out clean as whistle. 

Good to know. I’ll try that on wing night next week. 

NDG

Couldnt sleep last night, bought the joetisserie & napoleon SS grill basket. 

Thinking first cook with be large batch of HATCH CHILES, then Wings.  Looking at @DMW posts about wing technique right now.  Confused about the "lump to side / drip pan" setup . . but Super Excited for a new way to use my BGE !!

NDG

EDIT: meant to write @DFW . . can you quickly explain to me how / why you use your Drip Pan w/ Offset Coals ?  Thanks !

KiterTodd

hvhunter said:

I have two baskets; the OneGrill flat basket, and I just picked up the oval one as shown above this past Friday. I love the flat basket for wings. The only problem is the amount you can do. The oval gives me the option to do 3-4 lbs at once. Everyone in my house loves the wings, and getting them crispy and juicy as I do, everyone prefers them naked now. I just dry them well with paper towels (toss them with a couple paper towels in my wing bowl with lid), then remove the pt and put in a generous amount of cornstarch with some dry rub. The cornstarch is the key.  

So, I have a flat basket and I can cram a full 4 lbs. bag in there and maybe a 5lbs bag if I squeeze them close together.  They come out really well even pushed up against each other like little soldiers because they shrink when cooked.

I was thinking of getting one of those round baskets with the hopes that I can put 10 lbs. of wings in there, but I guess they have to move around. If you had a mass of wings crammed in there the ones in the center wouldn't cook.  I may have to keep looking for a bigger basket.  I think someone posted a large barrel one time they could put 15 lbs. in.

In any case, wings are may favorite thing to cook on the rotisserie because it is easy and they come out awesome.  I'll second that the cleanup is super easy with the dishwashwer.  I put all the joetisserie SS parts and the basket in, and they come out like new.

Here is a 4 lbs. bag of frozen wings on there;

This is a different cook, but a 4 or 5 lbs. bag squeezed in (they come out great);

A full costco pack of hot dogs for a crowd -

NDG

@KiterTodd very cool . . know the MFG of your basket, or better yet, share a link?   

I really like that tight grip on those wings in your pic, assume the rub would stay on better compared to large basket where everything is tumbles.  Also, I assume your setup cheaper than the napoleon basket I just bought ($65) so I will just return mine.

DFW

@NDG - I use the XL Ang-L Brackets from CGS, or Kick Ash Basket Divider to partition the firebox/ coals.  

Main reason is to avoid grease fires and flare-ups.  The drip pan rests on the divider and top rung of the Kick Ash Basket so the bottom of the Egg doesn't get gunked up.  Expedites cleanup, which encourages more cooks!

KiterTodd

DFW said:

@DFW or anyone who has this basket -

1) Do you have a link for this basket?

2) How many lbs. of wings have you cooked on it?

3) Do these round baskets knock off all the good rub and char as they are spinning around? Just wondering.  The methods looks good I just was not sure what the constant hits against the basket sides does to the wing exterior.

THANKS!

KiterTodd

NDG said:

@KiterTodd very cool . . know the MFG of your basket, or better yet, share a link?   

I really like that tight grip on those wings in your pic, assume the rub would stay on better compared to large basket where everything is tumbles.  Also, I assume your setup cheaper than the napoleon basket I just bought ($65) so I will just return mine.

(EDIT - did more research...  found some options that I added to this)

@NDC I just did a search of my Amazon history (where I thought I'd bought it) and I can't find the purchase. ... so I suspect if you do a search on rotisserie basket, you'll come across a link (and find a lot of other things to buy in the process.  )

Note that I'd found the bolts that come with it don't always have a tight grip on the rod.  So you can see in the top photo I use one of the Joetisserie spikes to hold things in place.  When I do that it's a little bit of origami to feed the basket cover in, but it's not too bad.

On the instructions I found they call it the "OneGrill Universal flat rotisserie basket" but I don't see that coming up on Amazon.  However, when I was searching for DFW's tumbler above I came across this which looks exactly like the one I have.  I also measured it and it is the same dimensions as mine.  So it'll work.  It's only $20 cheaper than yours, but works great for me;

https://www.amazon.com/only-fire-Rotisserie-Basket/dp/B07CDR3DJ4

DFW

@KiterTodd - That is the 'Fill It and Grill It' basket (https://www.fillitandgrillit.com). Also on Amazon.

I think we've done at least half a bag of frozen wings from Sam's, so easily 5 pounds.

My wife prefers plain, crispy wings so I don't really season with more than salt.  I just season and sauce after they finish.

I added a 6 gallon R & V Works Cajun Fryer to our lineup of toys a few months ago, so we've been deep frying our wings recently.  Definitely gonna have to spin some up soon though!

NDG

@KiterTodd Thanks for the link https://www.amazon.com/only-fire-Rotisserie-Basket/dp/B07CDR3DJ4 I acutally saw this product earlier but the top review scared me away.  I will research this a bit more, thanks for all the details.

Thatgrimguy

I finally found a basket big enough to fit my 5/8" rod that is on my santa maria!! I could hold 2-3 of the baskets at once if I really wanted too lol.  I was starting to regret selling my Joetisserie because I couldn't find a basket to fit my rod!

But this site has tons of Rotisserie accessories for any size rod.  https://www.onegrill.com/

KiterTodd

NDG said:

@KiterTodd Thanks for the link https://www.amazon.com/only-fire-Rotisserie-Basket/dp/B07CDR3DJ4 I acutally saw this product earlier but the top review scared me away.  I will research this a bit more, thanks for all the details.

No problem.  Glad to help! Hey, nothing is perfect but I get a lot of mileage out of that basket.  AND because this group is so awesome, @Thatgrimpguy just posted a link to the exact one i have! (looks the same as amazon's but $10 cheaper and with free shipping.)

https://www.onegrill.com/Grill_Rotisserie_Spit_Rod_Flat_Basket_p/4pb20.htm

NDG

thanks guys - just ordered that One Grill Basket in your link - didn’t do any measurements so hope it fits large BGE. I’ll probably only keep 1 between this flat basket & the round Napoleon tumbler.

NDG

@KiterTodd @dfw @Lowcountrygamecock about to do some wings in basket - does this setup seem smart or goofy ?? 

EzraBrooks

NDG said:

@KiterTodd @dfw @Lowcountrygamecock about to do some wings in basket - does this setup seem smart or goofy ?? 

just my opinion, but a waste of a foil pan.  I've done a dozen wing cooks with the joetisserie basket without ever using a drip pan, after being advised by others here not to fool with it.  I haven't had a flare up problem.