Dredger said:

Thanks @chrisc133 for the links for the extra stuff. I also appreciate you chiming in and helping out. @Photo Egg were they actually cooking on the unit you saw in the store? One important aspect of rotisserie cooking is centering and balancing the meat. Also, tighten the tines with a pair of pliers, don't just hand tighten. As meat cooks, it shrinks a little and the tines will loosen up unless you really tighten them down. That is when the meat will cause the spit to turn unevenly. Hope that makes sense. The motor on this baby is whisper quiet.

Thanks @SmokeyPitt and yeah, don't leave the motor outside, lol.

OK,
I will try and make this clear.
My issue was the amount of "play" or "movement" I saw when placing this product on the cooker. It could literally be moved far enough front or back, left or right that it creates a large air gap between the felt line and the rotisserie ring wedge before it hits the inner lip stop of the rotisserie ring.
I understand the need for product expansion but this just seemed, to me, very excessive.
I have used rotisseries for years and I clearly understand the importance of tying up your protein, tightening the tines, balancing and centering.

What I don't understand is, on the KJ model in the store I saw, why there was enough "play" in the placement of the ring to shift the ring about 2" from one side of the grill to the other.
Again, this issue might have been fixed. It also might not be an issue with you as you are using a BGE and the diameter of the opening might be slightly larger than the KJ Classic.

I'm really not trying to turn this into a battle or bashing of KJ as I own several of both. 

I'm out of your post and apologize for taking away from the great cooking you have done with this product but appreciate your input on the ring.

Photo Egg said:

HeavyG said:

Photo Egg said:

HeavyG said:

There's basically zero chance the Joetisserie is going to move around especially with the dome closed.

If I recall some of the posts over the past year on some KJ oriented forums part of the "sloppiness" of the fit was due to allowing for some size differences in the base (not all come out perfectly round/flat), rates of expansion of aluminum vs. ceramic, and alignment of domes/lids (not every kamado is going to be perfectly aligned) to allow for some wiggle room.

Like I said, I understand there is a need for some "slop" but this just seems very, very excessive, at least on the showroom model I saw.
Have you cooked with one?
I will be back to the store this weekend that sells the rotisserie and I will look at it again.

Don't have one as I don't have a KJ Classic or Large Egg. When they release the one for the Big Joe later this year I'll definitely get one.

I'd have to look it up but I'm guessing the expansion of aluminum is much greater than the ceramic. If they make it too snug you risk cracking a base which would be far worse than just having some sloppiness in the fit when cold.

Have you even "hands on" looked at the KJ Rotisserie on a ceramic cooker to base any of your comments above regarding the fit? Or are you just guessing based on photos and posts from others?
chrisc133 and @Dredger are helpful because they have used and cooked with the product.

Geeez dude don't get your thong too tight.

Just basing my comments on comments from the president of the Kamado Joe company in conversations regarding the Joetisserie, their upcoming cast iron firebox and their new cap (similar to a Smokeware cap) to replace the daisy wheel that no kamado owners seem to like over the past year or so.

I have talked with a dozen or so other people that have actually used them (one who has had one for about 6 months now) and nobody but you seems to be really concerned because it does not have Swiss watch tolerances *which for reasons I mentioned earlier it would be unwise for it too).

Photo Egg said:

Dredger said:

Thanks @chrisc133 for the links for the extra stuff. I also appreciate you chiming in and helping out. @Photo Egg were they actually cooking on the unit you saw in the store? One important aspect of rotisserie cooking is centering and balancing the meat. Also, tighten the tines with a pair of pliers, don't just hand tighten. As meat cooks, it shrinks a little and the tines will loosen up unless you really tighten them down. That is when the meat will cause the spit to turn unevenly. Hope that makes sense. The motor on this baby is whisper quiet.

Thanks @SmokeyPitt and yeah, don't leave the motor outside, lol.

OK,
I will try and make this clear.
My issue was the amount of "play" or "movement" I saw when placing this product on the cooker. It could literally be moved far enough front or back, left or right that it creates a large air gap between the felt line and the rotisserie ring wedge before it hits the inner lip stop of the rotisserie ring.
I understand the need for product expansion but this just seemed, to me, very excessive.
I have used rotisseries for years and I clearly understand the importance of tying up your protein, tightening the tines, balancing and centering.

What I don't understand is, on the KJ model in the store I saw, why there was enough "play" in the placement of the ring to shift the ring about 2" from one side of the grill to the other.
Again, this issue might have been fixed. It also might not be an issue with you as you are using a BGE and the diameter of the opening might be slightly larger than the KJ Classic.

I'm really not trying to turn this into a battle or bashing of KJ as I own several of both. 

I'm out of your post and apologize for taking away from the great cooking you have done with this product but appreciate your input on the ring.

The rotisserie design was not only to fit a KJ, but all major 18" inch ceramic cookers on the market. Do to its design it will be sloppy in some units and a better fit in other units, this design won't change. As long as you center the unit it does not move around by itself. It has been tested and verified on Kamado Joe, Big Green Egg, Grill Dome, Primo, Saffire, Comet, Cypress, Vision, even works on Kamado pot, Imperial Kamado, and Kyoto Kamado. Regardless of what you own everyone can enjoy a new way of cooking. 

.

Damn this thread! I am so new to the game I haven't yet made the deposit with CGS for my wishlist and now I have yet another must have companion for my LBGE. Let me say this site is invaluable for recipes, cooks, inspiration, assistance, humor and sucking all the $$$$ out of my bank accounts. 

Thanks for the great review and documented experience @Dredger can't wait to see the prime rib cook. 

I was going to get one for roasting...but I wont be able to monitor my internal temp with the DigiQ....dang it

I've seen a few videos on this product and it looks nice.  I actually like the KJ stuff because they are always trying something new.  Their divide and conquer system is on my list of things to buy and now this once available for the XL.  

Canugghead said:

Horizontal gyro 

Actually picked up a lamb leg from Costco to spin and make gyro sandwiches. Looking forward to that cook. 

Might have to make a trip to Augusta soon to check this out.  KJ corporate is just down the street, I wonder if they will let me stop by to check it out!