Joetisserie

As long as it's truly a suckling pig, as in just a couple weeks old and still on milk size. I've had a lot of difficulty sourcing that small of a pig here in the U.S.. They are very common in Spain and a classic food. But, here in the U.S., it seems people are very generous with what they are calling a suckling pig. The ones I've seen for sale are just juvenile pigs (too big) and hardly what I would put in the category of suckling.

On mine, the tisserie has a lot of slop in its placement. I can move it around quite a bit, so maybe you just need to wiggle it forward a bit? If mine is too far to the back the dome won't quite close like yours, but moving it to the front gives me a good closure.

Of course, I have the old style band/springs. Maybe that's the difference?

It doesn't need to seal up.....its a rotisserie. Lot of guys run it with the lid up.

Meater makes a wireless Bluetooth themo which works fantastic just for this purpose. Regular probe for the pit temp. Can also use the dig que set up if you so desire to maintain the pit temp but not the wired probe for the food.

I don't think it matters, but yeah, a gasket on the top half at least made a difference for me.

It really does still cook great either way, though. You shuffle it around until it has the least gaps and let her rip. Once you get your vents adjusted it'll still hold temp fine. Maybe not a low and slow, but you're not really roasting at that temp anyway.

So yeah... add that to the Father's Day list!

Fits like a glove. No gaps. This will work nicely. Even got the high temp paint and removed the ‘joe’

Lrock35 said:

Does the Joetisserie stay on the BGE or is it removed after the cook?  Thinking of getting one but am hesitant because of the one comment of "it's sitting in my garage".  I don't want to be putting it on and off constantly.  Any help is appreciated.  Thank you!