Got a new toy yesterday

chrisc133 · January 2016

Looking forward to trying it out.

Mayberry · January 2016

I've looked at these multiple times. Please give a review once you've used it. Very interested in how well it works on the Egg. That thing may be a great way to do gyro meat.

Photo Egg · January 2016

can't wait to see some more photos...and one for the Big Joe...

caliking · January 2016

Pretty neat. Are you using it on a BGE or on a KJ?

chrisc133 · January 2016

caliking said:

Pretty neat. Are you using it on a BGE or on a KJ?

On the KJ Classic. It will fit the BGE Large with zero issues though.

JohnInCarolina · January 2016

How much are these if you don't mind me asking?

FearlessTheEggNoob · January 2016

Finally! My vote is for a prime rib roast this weekend.

Jeepster47 · January 2016

@chrisc133 ... is the hinge point the same for the KJ Classic and the large BGE? Both units list an 18" diameter, so that implies that it will work on the egg. But, if the hinge geometry is too different, then there might be a problem with the lid on the BGE hanging up on the front or back of the Joetisserie. It might not be much, but it might be just enough to force the lid out of alignment.

chrisc133 · January 2016

JohnInCarolina said:

How much are these if you don't mind me asking?

$250

chrisc133 · January 2016

Jeepster47 said:

@chrisc133 ... is the hinge point the same for the KJ Classic and the large BGE? Both units list an 18" diameter, so that implies that it will work on the egg. But, if the hinge geometry is too different, then there might be a problem with the lid on the BGE hanging up on the front or back of the Joetisserie. It might not be much, but it might be just enough to force the lid out of alignment.

I'm not sure of the hinge differences ...id have to look more into it...but here are a few pics of it set up on a BGE.

Jeepster47 · January 2016

The pics look like they're from a store and not your backyard.

The next time you're there, it might be informative to for forum folks to do a dollar bill test on the egg both with and without the Joetisserie. If it passes the dollar bill test with and without the unit, that suggests strongly that it'll fit the green stuff. If one or the other configurations fails, then there could be some match up problems.

Neat, but pricey, attachment. Thanks for sharing.

nolaegghead · January 2016

@Jeepster47 The ring is a wedge. So the lid never closes relative to the base...it's a couple of inches higher in the front, maybe a quarter or half in the back.

Jeepster47 · January 2016

nolaegghead said:

@Jeepster47 The ring is a wedge. So the lid never closes relative to the base...it's a couple of inches higher in the front, maybe a quarter or half in the back.

@nolaegghead ... yep, figured that out, but ...

Imagine a BGE with the hinge point ten feet behind the ceramics - yes, I know it's a dumb configuration, but stay with me. Now, when the Joetisserie is installed on that egg, the lid will touch down on the front edge. The back side of the lid will not even come close to touching the Joetisserie ... yes? While that configuration is dumb, the actual hinge geometry might be off enough so that it doesn't fit tightly.

Knowing how well it fits the egg machine might sway someone's decision.

RRP · January 2016

What material is the ring (wedge) made of? $250 is a big ouch factor, but it's cool just the same!

nolaegghead · January 2016

@Jeepster47 I understand what you're saying. Actually it does fit: https://www.facebook.com/FiresideOutdoorKitchensAndGrills/videos/1046803538684918/

But the seal, I would think, doesn't really matter because rotisseries are direct cooks. It's nice to put the top down, but that's really just to control the temp.

EDIT - so seal does matter to control the temp, but we all know it doesn't need to be dollar bill snug unless we're doing a low low n slow.

RRP · January 2016

also it it just an optical illusion that it appears the spindle is off center and not 180º apart?

nolaegghead · January 2016

RRP said:

also it it just an optical illusion that it appears the spindle is off center and not 180º apart?

Occam's razor tells me that is more likely than a mistake in the CAD drawing that makes it through the prototype and machining only to be noticed by someone on a food forum through an oblique photograph.

Jeepster47 · January 2016

@nolaegghead ... thanks for the link.

Two minor points then: 1) it it's not a good fit, then the seal is at risk of being burnt. 2) with apologies to @pgprescott ... I tend to trust but verify when it comes to a salesperson. Oh hell, let's be honest, I always verify when buying something that costs that much.

theyolksonyou · January 2016

@nolaegghead props for using Occam's razor

Gamecockeggman · January 2016

chrisc133 said:

Jeepster47 said:

@chrisc133 ... is the hinge point the same for the KJ Classic and the large BGE? Both units list an 18" diameter, so that implies that it will work on the egg. But, if the hinge geometry is too different, then there might be a problem with the lid on the BGE hanging up on the front or back of the Joetisserie. It might not be much, but it might be just enough to force the lid out of alignment.

I'm not sure of the hinge differences ...id have to look more into it...but here are a few pics of it set up on a BGE.

Where did you find it? I am across the river in Aiken SC. I am assuming Fireside?

YukonRon · January 2016

I am curious, what will a rotisserie provide that a raised indirect or direct will not do with the egg? Is there an advantage for using this, over what the egg can do, without it?

Have to admit, it is pretty cool.

nolaegghead · January 2016

YukonRon said:

I am curious, what will a rotisserie provide that a raised indirect or direct will not do with the egg? Is there an advantage for using this, over what the egg can do, without it?
Have to admit, it is pretty cool.

even direct heat (hard to do that on any grill), self-basting. The the final product is different. I'm sure you've picked up rotisserie chickens from the grocery before. They are delicious.

chrisc133 · January 2016

Gamecockeggman said:

chrisc133 said:

Jeepster47 said:

@chrisc133 ... is the hinge point the same for the KJ Classic and the large BGE? Both units list an 18" diameter, so that implies that it will work on the egg. But, if the hinge geometry is too different, then there might be a problem with the lid on the BGE hanging up on the front or back of the Joetisserie. It might not be much, but it might be just enough to force the lid out of alignment.

I'm not sure of the hinge differences ...id have to look more into it...but here are a few pics of it set up on a BGE.

Where did you find it? I am across the river in Aiken SC. I am assuming Fireside?

Yes. Fireside got 20 of them in...I was told 10 were reserved. They sold two while I was there yesterday.

RRP · January 2016

I'll ask again - what is the ring made of? I just watched the start of one of the videos and the smoke coming from all around the closed dome tells me it sure isn't very air tight. He even alluded to the fact that to maintain a 325 to 350 his bottom vent was practically closed as was his daisy. My guess is it leaks pretty bad. No sour grapes, I'm just stating what I saw.

nolaegghead · January 2016

@RRP - cast aluminum.

chrisc133 · January 2016

Here's the link to the purchase page for those interested. I believe they are shipping them out.

http://www.firesideoutdoorkitchens.com/shop/accessories/kamado-joe-joetisserie/

YukonRon · January 2016

nolaegghead said:

YukonRon said:

I am curious, what will a rotisserie provide that a raised indirect or direct will not do with the egg? Is there an advantage for using this, over what the egg can do, without it?
Have to admit, it is pretty cool.

even direct heat (hard to do that on any grill), self-basting. The the final product is different. I'm sure you've picked up rotisserie chickens from the grocery before. They are delicious.

Totally agree about the rotisserie chicken. It is very good, and have done a few on my own that were very, very good.
I had a rotisserie on a previous grill and it provided excellent food, when all things were perfect.
My problem though, was my inability to figure out how to place a pan to catch the fat drippings, which ultimately lead to major flare ups, and a rather difficult burn of the protein. It seemed that with a pan in place it never really got the heat profile I was looking for.
One of the reasons, I got the egg, was a prime rib roast done, raised indirect by one of my clients in Napa. It was at that point, all of the reasons I had for not buying the egg, evaporated.
I had always done those on a rotisserie, not always great, but very good. This one that was done on the Egg, flat out nailed it.
I will check this thing out some. Heck, if I can do it on an egg, it could only be better.
Thank you for the insight.

womaus · January 2016

That's an interesting addition for the Egg, but I think I'll stick with my Weber 22" and Weber rotisserie ring for this purpose.
I've got multiple types of charcoal grills. Egg, multiple Webers (22", 18", 3 WSMs, Lodge hibachi, MoJoe, etc. Last count was in the 13 number (and I have other grills at other locations). I like specific grills for specific foods. Paella is best on a Weber. Big smoke cooks are best on a WSM. The Egg has it's place too somewhere in the mix. Rotisserie? Weber.

Jeepster47 · January 2016

Bump ...

Edit: Nope it's buffalo free for now!

Mosca · January 2016

The only thing for me is that for years I got a rotisserie with every single gasser I I ever owned. And I NEVER EVER used it.

Not that I don't think it's a great idea; hell, I got one with ever single gasser I ever owned. But I never used it.

Now if I'm dumping $250 on something, it had better be something that solves an issue, not something that I think is really cool. For $250 I could get an AR, or a Weber kettle, or an Akorn so that I could have a second kamado. Or I could dump $250 on a good knife, or on a BBQ class. Or on SRF meat. But no more rotisseries.

Got a new toy yesterday

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