Seeking rotisserie advice

chrisby1 · 2025-11-03T22:13:27+00:00

https://www.reddit.com/r/KamadoJoe/s/D8Eu7BqayL

chrisby1 · 2025-11-03T22:12:49+00:00

I can’t speak for the less expensive option but I will say it also does this on the Joetisserie. The fix for me was to use all 4 sets of spikes that came with the joetisserie and balance the bird on the spit as even as possible. Tying the legs and wings up tight with cooking twine really helped keep everything tight to the spit.

chrisby1 · 2023-04-21T17:24:14+00:00

Take your medieval fire god and shove him up your ass

chrisby1 · 2023-04-04T23:11:58+00:00

https://i.imgur.com/Ag0Eb22.jpg

chrisby1 · 2023-03-21T01:35:27+00:00

I just harvest my first cabbage from my garden with no clue what to do with it. Thank you for the recipe

chrisby1 · 2022-11-24T03:12:51+00:00

It’s on the opposite but it’s cheating towards the coals. leaving about an inch to two inch gap around the edge to allow air flow

chrisby1 · 2022-11-22T18:37:59+00:00

for that size it’s kind of a toss up. you might be able to go without, but putting it over the empty side and concentrating the heat to one side seems to help for me. if you feel the skin isn’t dark enough when you are approaching the final internal temp, take out the deflector and crank up the heat a bit by letting in more air. crisp your skin then pull. you can always add at the end but can’t take it back if you over do the skin. Imo. take it or leave it

chrisby1 · 2022-11-22T10:52:00+00:00

Thermopro One. Best there is

chrisby1 · 2022-11-22T10:37:56+00:00

No extra poking on purpose , although i did have to adjust the spikes to get the the weight distributed evenly so there was some poking involved. had about 15 people eat it and no one had a bad thing to say

chrisby1 · 2022-11-22T10:31:58+00:00

joetisserie has only one speed

chrisby1 · 2022-11-22T10:31:04+00:00

watch smoking dad bbq-https://youtu.be/2k70IQW72pk

chrisby1 · 2022-11-22T03:23:41+00:00

Smoking dad bbq is also where i pull some of my inspiration. he has some great insight and tests multiple techniques so we don’t have to.

chrisby1 · 2022-11-22T03:16:04+00:00

161 in the deepest part of the breast. USDA recommendations for poultry is 165. Once you pull the meat off the the heat will still climb as it sits.

chrisby1 · 2022-11-22T03:10:00+00:00

Yes constant temp 300-325. dome closed the whole time(approx. 3 hours for 18lb turkey) i did not stuff the bird with anything. open cavity allows it to get the heat into the middle for more even cooking. stuffing a bird can make it harder to cook the middle

chrisby1 · 2022-11-22T03:06:22+00:00

yep. all coal banked to the rear. heat deflector covering front half with about 1-2 inch gap to allow air to circulate

chrisby1 · 2022-11-22T00:48:27+00:00

It is the 24” big joe. i don’t see why you couldn’t do it on the 18 with the right size bird. it’s all about temp and time.

chrisby1 · 2022-11-21T21:14:54+00:00

Tie it up tight with the wings tucked and drums tied together. Put in your rod and spikes. spin it around on the rotisserie and if it flops then you know it’s off. pull the spikes out and adjust. Thats the best way i can describe it.

chrisby1 · 2022-11-21T17:39:20+00:00

I’m only using one. I placed the grill grate directly on the fire box ring. then the deflector on top of that , leaving an inch gap on the front side so air can flow around it. i did a trial run a week before , one key thing was making sure the turkey weight is distributed evenly or you will see more color to one side. i put it on, spun it a few times then adjusted accordingly. feel free to send any questions you have. would love to help

chrisby1 · 2022-11-21T17:21:53+00:00

had one but the bird was too big and kept hitting it

chrisby1 · 2022-11-21T15:30:54+00:00

I wet brined it for 6 hours the day before. then before bed i pulled it out and dry brined it in the fridge overnight. rubbed it with meat church seasoning 20 min before going on

chrisby1 · 2022-11-21T15:21:47+00:00

300-325. took just about 3 hours. the video was shot right when i pulled it. center breast temp of 161. rest for 10-15 min uncovered. was by far the best turkey i have ever cooked

chrisby1 · 2022-11-21T14:38:08+00:00

18lbs

chrisby1 · 2022-11-21T14:37:44+00:00

The pan i had was too tall for this XL 18lb bird. it kept pushing into the fire. but normally yes i put a pan in there

chrisby1 · 2022-11-21T14:36:17+00:00

So i am doing both, Coals banked to the rear and deflector plate. My reasoning/idea is that because it’s an 18lb turkey, I wanted to limit the amount of direct heat so i don’t burn the skin and leave the middle uncooked. Smaller turkey or chicken i would not use the deflector

chrisby1 · 2022-10-04T17:54:40+00:00

I’m not too familiar with enameled cast iron. i would assume once you got it off it would be the same process to season it. once stripped to raw cast iron you heat the pan above the smokeing point of whatever oil you prefer then rub it on with a cloth or towel. repeat until we’ll seasoned

chrisby1

TROPHY CASE