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What should my first JoeTisserie cook be?

Anxiously awaiting the arrival of my new toy this week!  Also got a flat-basket and a tumble basket to go with...  Looking for a great way to break it in.  

Whatchya got?
Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues...
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Comments

  • Photo EggPhoto Egg Posts: 10,749
    You just dropped close to $300. Cook something you like and let us know if it was worth it.
    Thank you,
    Darian

    Galveston Texas
  • northGAcocknorthGAcock Posts: 14,805
    I would prolly do a eye of round roast if it were me. But then, I don’t have one so that is not relative. 
    Johns Creek GA with a Large & a 17" Blackstone........Medium & MiniMax in storage

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
  • porchetta! or prime rib
  • SmokeyPittSmokeyPitt Posts: 10,470
    I know it seems boring but I think I would just go with a chicken :chicken:


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • alaskanassasinalaskanassasin Posts: 3,976
    Dry run! Just to get a feel for it
    South of Columbus, Ohio.
  • SmolderSmolder Posts: 104
    Pork loin is a very tasty, simple first spin. Marinate in zesty italian for a few hours, then coat w/ favorite rub. Prime rib is also fantastic. (pics below)
  • alaskanassasinalaskanassasin Posts: 3,976
    Where do you run the dome temperature when you use spinner? 

      Btw those cooks look awesome!
    South of Columbus, Ohio.
  • SmolderSmolder Posts: 104
    edited June 2019
    I try to keep it between 250 & 300. You don't build the fire the traditional way. You build a stack against the back wall in a pyramid fashion. I will then just light a spot in the center of the pile and let it burn outwards for the duration of the cook. There are some videos on youtube of how to do it. I will say it usually winds up in 325 area by the time all is said and done. The tisserie lets in a little more air than normal.
  • CorvusCorvus Posts: 30
    My first cook on Father's Day.  Result....perfectly done, just the right amount of smoke and very juicy.  We expected more flavor so if we buy these chickens again, I'll inject it before cooking.
    Blessed are the flexible for they shall not get bent out of shape.

    LBGE, Weber Genesis II, Weber Performer, 2-WSM, PKGrill, 22" Blackstone, KettlePizza, Joule, ChefAlarm, Smoke, 2-ThermaPens.
  • smokingalsmokingal Posts: 1,025
    Prime rib
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
  • vb4677vb4677 Posts: 664
    Smolder said:
    I try to keep it between 250 & 300. You don't build the fire the traditional way. You build a stack against the back wall in a pyramid fashion. I will then just light a spot in the center of the pile and let it burn outwards for the duration of the cook. There are some videos on youtube of how to do it. I will say it usually winds up in 325 area by the time all is said and done. The tisserie lets in a little more air than normal.
    Thanks for the insights!  I woulda done it the usual way.. and prolly not been satisfied!
    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
  • smbishopsmbishop Posts: 2,888
    A rack of ribs turns out really good on it!
    Southlake, TX, and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • vb4677vb4677 Posts: 664
    smbishop said:
    A rack of ribs turns out really good on it!
    So, @smbishop do you make a lump pile on a "side" of the egg, too?  Then just thread the spit a couple of times thru the rack?
    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
  • DFWDFW Posts: 198
    I need to try spinning some ribs, sounds like a fun cook for the Joetisserie!  @vb4677 I usually remove the kick ash basket and pile the coals up the back of the firebox in an attempt to abate the flare ups.  Doesn't always work.  I see quite a few people just building a small, normal fire directly under the meat and letting it run - I'll probably try it that way soon.

    This was our last prime rib about 2 months ago now.  Way past time to spin something again!



    Arlington, TX
  • DFWDFW Posts: 198
    This one came out great - awesome crust.  Also, the Meater+ is awesome for spinning...


    Arlington, TX
  • smbishopsmbishop Posts: 2,888
    vb4677 said:
    smbishop said:
    A rack of ribs turns out really good on it!
    So, @smbishop do you make a lump pile on a "side" of the egg, too?  Then just thread the spit a couple of times thru the rack?
    I can make it thread through 3 times.  I have cooked them direct with lump on the side and set up a drip pan using a spider.  Both methods worked great!
    Southlake, TX, and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • vb4677vb4677 Posts: 664
    @smbishop So do you shoot for a dome temp of 250F-300F the way @Smolder
     mentioned?
    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
  • smbishopsmbishop Posts: 2,888
    vb4677 said:
    @smbishop So do you shoot for a dome temp of 250F-300F the way @Smolder
     mentioned?
    Yes, just as he said. You inspired me to start a chicken.  Here it is at 300...




    Southlake, TX, and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • fljoemonfljoemon Posts: 757
    @DFW ... I have the adjustable divider by kick Ash Basket and this helps in stacking the coals to one side and reduces flareups considerably.
    https://www.youtube.com/watch?v=hzHxGr7lUSY
    LBGE & Mini
    Orlando, FL
  • DFWDFW Posts: 198
    @fljoemon - Thanks, I'll look into the KAB divider again.  I actually have the Ang-L bracket from the Ceramic Grill Store for my XL BGE and was just using one of those in the KJ for a while.

    Thanks again
    Arlington, TX
  • DFWDFW Posts: 198
    Happy Sunday guys,

    Had to revisit this thread since I picked up the Big Joetisserie yesterday. Drove all the way to Costco in McKinney to hit the Roadshow and grabbed one. The extra room compared to the 18” is awesome. Spun a prime rib first, the decided to throw a chicken on while the XL was hot. 

    A couple pics:

    Arlington, TX
  • DFWDFW Posts: 198
    Pics are out of order, and I forgot the chicken!  Easy to forget when there’s Prime grade Prime Rib sittin’ on the counter!


    Arlington, TX
  • dannysdannys Posts: 118
    DFW said:


    What are the two "forks" in this picture? I'm intrigued by them. I did a little searching and I saw that Amazon has a set by onlyfire. They also have a double -fork (for placing in the middle.

    What do you have? Do you like them? Any better than just two birds with one fork at each end?
  • DFWDFW Posts: 198
    @dannys That set of rotisserie forks came with the Big Joetisserie. I only used one set at a time, but there’s plenty of room on the XL to spin more than one protein at a time. 
    Arlington, TX
  • eggnewtoyeggnewtoy Posts: 492
    edited June 2019
    I love mine and have had it since it came out.  First cook was chicken.  Prime rib amazing.  I use baskets to cook a variety of foods and have roasted hatch green chilis on the egg.  Have also done reverse searing while spinning and while I’ve taken a lot of crap about it on forums, it’s a great way to cook.  Just got the ribolator and first cook was ribs.  
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


  • DFWDFW Posts: 198
    @eggnewtoy What basket do you use?  I just ordered the ‘fill it & grill it’ - should be here by next weekend.  Ready to tumble some wings!
    Arlington, TX
  • Really love that stand!
  • SGHSGH Posts: 27,827
    @DFW
    Your cooks look spectacular brother👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • eggnewtoyeggnewtoy Posts: 492
    DFW said:
    @eggnewtoy What basket do you use?  I just ordered the ‘fill it & grill it’ - should be here by next weekend.  Ready to tumble some wings!
    I use the grill pro non-stick baskets.
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


  • eggnewtoyeggnewtoy Posts: 492
    edited June 2019
    Also love the products by kick ash.  Especially the divider:  https://www.kickashbasket.com/Adjustable-Divider--Large_p_16.html. Recently bought the ribolator for larger rib cooks and had a trial run with it last week.  It’s a useful tool and was able to cook 4 slabs at a time. Post pix pls and have fun.
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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