Is the JoeTisserie worth it? I cook my NEMESIS … Picanha on the Kamado Joe Big Joe JoeTisserie
ฝัง
- เผยแพร่เมื่อ 11 ก.ค. 2024
- Should you buy the Kamado Joe JoeTisserie accessory? I unbox, setup and review the JoeTissierie by cooking the ONE meal that has NEVER worked for me - JoeTisserie Picanha steak. Using previous failed attempts, I have a NEW strategy to pull off what I hope will be the perfect JoeTisserie picanha cook to find out if the Kamado Joe JoeTisserie is worth the money. Today I unbox, setup and review the @KamadoJoeGrills JoeTisserie, share my new game plan for the perfect JoeTisserie picanha, and show you two great side dishes to go with it with help from @TheSillyKitchenwithSylvia
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I'll wait patiently for your collaboration with Guga. Picanha looked great!
haha don't tease... Guga is the Picanha master
James, your videos are on point. I love seeing failure AND success. This is what let’s us greenhorns know how it actually works!
I’ve had a Kamado Joe for 3 months now, and you’ve helped me along in this journey. Bro, everything you do/say is legit. Results are pretty much identical.
You’re the real deal. Just don’t stop. I study your play by plays before doing my own thing.
Bottom line, haven’t had a failure yet. Things could be better on my end, but you’re setting a solid foundation for sure.
Keep getting it my guy!!! LFG!!!
wow thanks and glad to hear you're enjoying the content!
Love to see you so sides, as that's the area where my skills/ideas/recipes are lacking as well! And awesome review, will definitely buy one!
I love complete cooks (not just the protein), the main reason I got a big format. Thanks!
Thanks for this video!
I did a picanha on my macguyver’d joe jr rotisserie the other night and it came out amazing. Already looking forward to the next one.
That is awesome!
Definitely worth it! There’s a huge difference in depth of flavours and texture in comparison with just the flat grill itself! Plus its fun to watch 🔥🔥🔥
Totally agree! this one won my heart
As a newbie in Kamado land, I really like to watch all of your video's, with recommendations, tips and tricks on the Kamadoe Joe and the different dishes. There's still a lot to learn and a lot to experience. Thanks for that from the other side of the ocean.
Awesome, thank you! cheers
Nice comparison James! I love my rotisserie and need to use it more. Basting in its own juices and having the fire roast it is amazing! Sylvia by far has the best sides and has a great channel! Cheers!
Well said! cheers Craig
It’s funny how people are talking about you doing a collab with Guga, because I have styled many of my cooks after his and I LOVE his videos… but I really love and appreciate your videos in a different way. I truly enjoy how you show your evolution of improvement and it really helps me feel more confident when I cook. Thank you and yes… I too can’t wait for that Guga collaboration!
wait what, i am down for that but dont think i am on his radar lol
Thanks for covering the sides! Just got the iKamand but looking forward to investing in soap stone and the JoeTisserie in the future.
Hope you enjoy it! Those are great xmas gift ideas for santa lol
What a great feeling to nail a cook that has been eluding you! Been there, done that!! We always cook brussels sprouts with bacon and also add whole garlic cloves and sometimes cubed potatoes. And I don't know why, but me and the family seem to prefer pink Himalayan sea salt over other salts. Good job James and thanks for another lesson! Looking forward to using my Joetisserie on some prime rib or striploin roast!
Sounds great! a striploin roast would be awesome
Thanks bro. You are really teaching me a lot.
Great videos Big Daddy, really enjoying your stuff. On the CLASSIC 2 would you say there's enough room to use the JoeTisserrie and cook on the soapstone simultaneously like you did with the Big Joe? Thanks!
Love seeing the versatility of the soap stone cooking sides while using joetesserie! Great comparison, James!
Great seeing Sylvia in the video. Love her channel!
Thanks 👍
Lots of great things in the video, great job on the rotisserie and shout out to Sylvia!
Thanks so much
Right now I’m just as excited as you.
My first picanha ever lies in the fridge for this weekend. Will try the rotisserie approach version 3 😉
you've got this... third time is the charm
@@SmokingDadBBQ thanks for the vote of confidence 😃
Good job Sir, have to say, even for my kettle the rotisserie is by far & away the best accessory I've purchased, never seems to fail to make things better with just the flick of a switch :)
Right on, I didn’t get it perfect the first few times but now that I’ve played with it more it’s one accessory I would never go without
Nice video James... Picanha is awesome... yours looked perfect :)
Thanks so much John, cheers
Absolutely agree my man made similar verdict on mine originally there are definitely some advantages with a rotisserie for sure. Third time was definitely a charm!
Right on, thanks Matt
Great video!! Enjoyed it.....thanks !greetings from the Netherlands👍 enjoy your steaks and keep on Grilling!!!
Thanks for watching! Cheers
Awesome video! All of the food looks perfect!
Thanks so much!!
I got a KJ CLASSIC III Bundle which had the rotisserie attachment. We use it virtually every weekend to roast our Sunday lunch. It’s definitely worth buying in a bundle, but it’s a lot of money bought separately, for what it is. It is quite good quality, the ring is cast iron, and the motor block is well made with a nice rubber cover over the switch.
congrats
One day I'll get a joetisserie. But it's easy to get excited too soon and tackle more than I can handle. For now I'll keep cooking to get more experience under my belt and master the 101 of Kamado cooking.
100% hear you on that, one step at a time is the best way to learn and then advance
Great video! Adding the sides makes it a lot more interesting and useful.
Now I just have to find some Lest of Zemon. Trader Joe’s maybe?
Glad it was helpful! I am not sure, we’ve had it so long but that would be a good bet
I decided to buy Classic JoeTisserie for my Large Green Egg to try all of this out. Looks great. I did a whole chicken rotisserie and was very pleased with the cook. I cook another chicken in a couple of days since this turned out fantastic..
awesome, let me know what you think. i love ours
James, love your videos. Keep 'em coming. What is the weight limit on the Joetisserie?
Thanks so much, according to KJ its 50lbs if balanced properly
Posted on November 12th, Christmas tree is already up. You are doing things right! (great video as well)
hahaha no messing around
Just tried it. Worked out excellent!!! Thanks a lot
Great to hear!
I just got my Joetisserie last Saturday and I also did a picanha according to your method from the Picanha video . And it came out amazing . Will make Al pastor and Gyros very 🔜 .
This whole meal looks sublime. We have tri-tips galore in Central California, but I want to go on a hunt for picanha so I can try this.
might be called a sirloin cap in your area
Wow! Looks amazing!
thanks
Grateful for all you do and have you considered adding into your details the time and temperatures. Sorry I am too much of an engineer and a roadmap to help us make amazing cooks is greatly appreciated.
You are so welcome! Will continue trying to add even more to make it easier to replicate
James, I am glad you came over to the rotisserie side to play. It was the second accessory I bought for mine. I had been used to using rotisseries on basic grills (Meccos) for Tri Tips and roast chickens Jerk, Peruvian etc. Practice wise It transferred over to the kamado for me. On mitigating the risk of over cooking, would the meater meter have helped? Conventional probes don't work with the rotisserie. Thanks for sharing! I'll have to try a picañha soon.
thanks so much. I am in love with it now for sure and yes the MEATER is a huge help
I don't need to even watch this. The answer is 100% yes 😂. It's brilliant and my fav accessory by a long way
Your on top bud. Awesome show!
Thank you kindly Tommy, much appreciated
Do you think you could do a video on the best use of the soapstone? What to cook with it, what temps to aim for and how to care for it? I’ve got one coming ordered and am wondering if it’s good for anything other than steak? Picanha looks amazing!
thanks so much. Will do, it does veggies, seafood (scallops), chicken breasts, smash burgers and like you said steaks
Love your videos! Just completed ribs following your “fast” approach this morning and they turned out great. Would like to get the JoeTisserie and the Napoleon Basket but not sure it will fit with my built-in setup. Does the rotisserie motor have to be on the left at the 9:00 position? How much clearance is needed beyond the edge of the KJ for the motor / accessories to fit? I have about 6 3/8” clearance between the KJ and the side of my built-in bar on the left side of the KJ. The right side of the KJ is wide open if it can be installed on the right hand side? Thanks for your help and for all your very informative TH-cams!
it has to be in that position due to the angle of the ring and the back of the dome etc. if you flip the ring the motor won’t go on so it’s also the left hand side
Awesome - can’t wait to do mine next weekend. Have a leg of lamb going on the Joetisserie around 5 PM CST. Appreciate your video and can you send me a link for the thermometer that you use in your videos.
Thanks so much Kevin. I am giving one away next week, its the meater+ 165ft edition - amzn.to/35vdxZw
There are SO MANY things I LOVE about this video!! Firstly THANK YOU FOR THE SHOUT OUT!!!!! The Picanha looks amazing and I love bacon brussels too!!! I think that JOEtisserie is pretty awesome!
thanks for the great side dishes
I’ve cooked whole chicken which was great. I then got a basket and used it to cook a bunch of drumsticks and wow it was great!
That is awesome! Sounds delicious
Glad to see you conquered your nemesis! Picanha is definitely tasty when cooked well.
It really is! Thanks so much
Another great video. Got a Joetisserie for Christmas and broke it in with a whole chicken last night. First cook on the JT so I know I'm still learning. Questions please: 1)on my Classic III with the JT in place the lid doesn't provide a tight fit and seems to want to ride a bit high springing up a quarter to half inch after I close it; any tips on positioning for a better fit? I even considered putting a weight on the lid handle to help make it more air tight. 2)probably related to #1 but I couldn't get below 350-400 degrees; I'm guessing just too much air fueling the fire from the lid positioning. Had the bottom and top vents almost closed. Thanks for any input and tips and keep the great videos coming please!!!
pull it as far forward as you can to help the dome sit sealed, if it is springing up you need to loosen the screw at the back a little to help lower the spring effect so that it can sit flush which will help your air flow.... it will never be air tight like the hinge unless you use weights or cords to rig it up tight
Another fantastic video James! Question for you, do you have a rough estimate of your vent settings on the classic to roast at 425 range? Using your methods I have low and slow perfected now but I struggle in the indirect midrange. Any suggestions?
Thanks so much. I did a leg of lamb at 400f with a half basket raked towards the back. One finger on the bottom, top in the max closed position and that held 400 steady for the hour
You can try a 2 hour dry brine in the picanha steak. When you're ready to sear it, set your kamado in a very high temperature with a cast iron grate. Rub some olive oil or ghee and go for it. I like to use a hickory charcoal.
Sounds great!
Just learned I'll be getting my big joe 3 and joetisserie today!
Thoughts one what to cook first!?
I am doing Chicken Shawarma tonight on mine! Let of lamb, al pastor make amazing results
Third Time was the charm!! My favorite accessory - I love it. Used the little pellet smoker (the one you mentioned in one of the recent video) also today and did the cheese, the bourbon, the water and can't wait to enjoy them later during cocktail hour!
So good! Let me know what you think
If I didn't know better, I'd say that kale looked like spinach!😃 Great cook, thanks.
i still wonder if it was miss labelled. very odd kale for sure
@@SmokingDadBBQ could be baby kale
Great Recipe for the JoeTisserie on the Classic III. I did it for the 1st time, with a 1/2 deflector initially. However, the flare went crazy and temp went to 450-500F. I installed the second deflector half and brought the temp down to about 375F and let it cook for until internal temp around 120F. Took the 1/2 plate off to get back to "inferno" mode" and bring the crusts color up to a very deep mahogany. Rest and final temp ~135F. A perfect medium rare.
My question : How to prevent the flare-up initially. I love the crisped, rendered fat cap.
PS: Flavor had that great open flame/BBQ/smoke...(did cheat with a very small chunk of cherry)
Part the Red Sea=Place coals on each side, leaving the middle open for the juices to fall without touching the fire 🔥.
You caught my interest when you mentioned spiral ham on the JoeTisserie. That’s a video suggestion. I would be concerned with keeping the spiral ham together.
will try to sneak it in before xmas... need some twine for that
Loving these videos. I’m going to go ahead and like/follow.
thanks, cheers
Hi, great video and I have just receive my Joetisserie but I see that at the back side there is a little gap between the Joetisserie an the dome. Do you have it too? Or does is fit perfectly? I am affraid this will give an bad airflow and temperature control.
I have never thought of putting my soap stone on fire box. Hmm this is something I can try.
helps with side dishes etc
I’m watching all the Picanha cooking videos, because I’m about to make some using my Joetisserie on my BGE ...... hot fire, some salt, some wood smoke, constant rotation ......
enjoy. this comes out awesome
Glad you stretched out to do some sides. Although the kale you used is not one I'm familiar with. It looked more like a type of spinach. Still looked good.
Ya it looked funny to me as well, but marked Kale from the store.
Awesome use of the extra big joe space.
Couple questions:
1. I know you were only using the soapstone so you could do simultaneous cooks, but do you think that works better than just banking the coals to the back? And
2. Have you tried rotisserie chicken vs spatchcock recently? I know several months back you had the spatchcock winning that competition (sounds like the only loss for the rotisserie)
Great question. I only did the stone so i could cook both at once two different ways..... normally i would bank the coals. I think i need to redo the chicken, now that we've learned more
Can’t wait to check out your Tacos Al Pastor video. This is my favorite kind of taco. By the way can you get Picanha at the regular store or do you have to go to the butcher? I’ve never tried it before.
my butcher has it... costco sells it as sirloin cap
Smoking Dad you are awesome! I just received my Big Joe and going to set it up this evening! Your video's are awesome! Quick question you had some very neat looking accessories you were using (wok, chicken wing tumbler) do you have a site you recommend to purchase. I purchased from BBQ Guys (Randy) who is just awesome! Been a wonderful resource! I have not seen a wok nor basket on their website. Can you direct me to where i can find those? Thank you so much!
the KJ wok has been discontinued this year so unless a dealer has one it might be hard to find. The basket is made by Napoleon - amzn.to/3oteAjl
Hey James - amazing as ever. What is the chopping board you used outside?
thanks so much. It was a birthday gift from my parents from a local farmers market producer
Looks alot like the Neanderthal butcher board.
What temperatures did you use this time around? Not sure I caught that. By the way great videos!
Yes yes yes yes!!!! I got
mine at a HUGE discount and use it twice a week
amazing
Old video, I know, but I am just getting started with making picanha on my joetisserie and I was wondering if you could clarify one thing - did you leave your bottom vent 100% open? You mentioned inferno mode and I know in traditional Smoking Dad BBQ fashion that usually means just let 'er rip, but I want to be sure I'm replicating the process accurately. I've seen some people on a big joe close the bottom vent about 50% when doing picanha on a spit. This all looks great and I am going to attempt some of the sides as well.
Wow. Wish I still had your weather for bbq. Welcome to Alberta. 8" of snow in November.
lol oh man that sucks... it just dropped below 10c after a few days near 20
@@SmokingDadBBQ we had -22 here this morning. Take care.
While I probably not want that every year, in the UK, I'd kill for snow like that sometimes. All we get is wet, miserable crap and if we are lucky, get 1cm of snow away from the hills and mountains.
Was watching NFL last year, think it was Green Bay and the commentators were talking about how cold it was saying it was zero degrees. It did look cold, but then forget they were talking fahrenheit (-17c).
Travis,
You can use her all the time in Alberta. 2 days ago I slowly smoked salmon, starting at 100F in the Kamado. Today, reverse sear Ribeye.
Picanha on flat stainless kababs works well. I mix the heights and also load to one side. Always start at higher temp. Can be a flame show if not careful. Always perfect. Another fun one is to thin strip picanha that marinated in hot sauce, again kabob.
The DoJoe will fit the upcoming Pellet Joe. Unfortunately, the Joetisserie will not unless you are doing quail or something very small.
Thanks for the comparison James looks great! I made Picanha on my JoeTisserie for the first time a few days ago for my birthday, besides the flare ups it turned out really well. Guess I got lucky!
Happy birthday!
Love the Joetisserie :)
heck yes. thanks 🙏
@smokingdadBBQ. Have you tried using 1 diffuser on half? I did that and it seemed to help as I’d get the flame on it for part of the time and then indirect heat the other half of time as it kept turning. It cuts down on amount of char.
Yes i have, thats essentially what the soap stone did here in this cook but it allows me to also cook on it
Hey James… what shaker do you use for the salt - a salt shaker, a sugar shaker or something else? Most dredge shakers I’ve seen don’t have large enough holes for rubs with larger spices/pepper etc.
Just one on Amazon with some adjustments
Hey James, what temp did you cook at? And was the lid open or closed for the cook?
the dome was closed for the first part, but then open for the final stage. I don't recall the exact temp but if I was to do it again tomorrow I would be looking for about 300
A rep told me a new one is on the way that should include a basket like the napoleon basket
This is it here - dicksonbbq.com/products/joetisserie-basket-set?_pos=4&_sid=abc0f577a&_ss=r
Hi James or anyone here, is the Joe Tisserie size the classic the same size as for the Big Joe ? I have a big Joe series 2 and saw a Joe Tisserie for the classic for half price and I'm wondering if I can get that and it's the right size for the Big Joe 2 also ? Much appreciated and Thank you in advance !!!
On one of your videos, you showed a drip pan that fits perfectly on the rack. Now, I can’t find that video so I can order it.
I have the 10 and 14” SmokeWare drip pans. the 10 in the jr and barley in the classic. the 14 in the classic or big
i'm so glad you made some veggies.
thanks
Great video.
Thanks!
1) do you always cook with the lid open when your using the rotisserie?
2) in the early part of the video you seemed to have some flames? How did you do that - was it the smoking wood.
3) What temperature do you bring the Kamado up to when using the rotisserie ?
Another great video.
thanks so much, i don't always have the dome open. i want the radiant heat for cooking things slowly indirect, but i will go dome open for inferno mode so that i can monitor the hot spots and maybe rake the coals around to finish the sear.
the flames are from the lump charcoal getting air and fat drippings combusting
starting 250-300f for indirect is a great spot
@@SmokingDadBBQ - So would you recommend doing the rotisserie at 250-300 until internal temp of picanha gets to 105 then take meat off for about ten min and open lid and bottom vent all the way. Then placing rotisserie back on to sear until medium rare? Thanks for your help!
Hey James, did you leave the lid open during the initial 20min cook as well as the during the searing on the soapstone?
Thanks Chris, no it was closed for the first 20 then open the rest of the way
@@SmokingDadBBQ, thanks James. They turned out great! Appreciate all the cooks, keep up the good work!
great video! I just got a nice Wagyu picanha and was wondering if I should cook the whole piece reverse sear, or cutting it into pieces and cook it on the soapstone, but now, I see the JoeTisseririe can be a great game changer... between those three, would you still go with the JoeTisserie with a Wagyu Picanha?
oh wow, what a great dilemma to have. I think over the coals like this has to get the nod
@@SmokingDadBBQ so great you already tried every ways. thanks!
I'd love to see a stuffed turkey on the BJ Joetisserie (20-22 lb bird plus stuffing).
Oh I like the sounds of that
Hi James, I think you mentioned that you got the joetisserie on Black Friday. Do you mind sharing what was the Black Friday price?
oh gosh, at nearly 3 years ago i'm afraid i dont have the slightest memory of what it was. i did see lowes clearing out some stuff including the joetisserie for nearly half price - www.lowes.ca/product/bbq-rotisseries/joetisserie-rottisserie-accessory-for-classic-joe-733125
As the gringo husband of a Brasilian, yes that's what Americans are called there, I have worked for a decade to perfect my Picanha. Traveling to Brasil to compare mine to my in laws. The biggest error in the states is using anything but Brasilian rock. Salt grosso is what you look for. DO NOT GRIND IT. It goes on liberally and whole. Do not salt overnight. My wife and I can immediately taste the difference in any Brasilian restaurant. Any other salt will not do. Very hot fire is needed. The Joe really doesn't get hot enough. I use a Japanese yakitori right over the flames. It crisps the salt. In between 1000-1500 degrees is perfect. Do not score the fat. Did I mention how important the correct salt is? Using wagyu will help make up for the lack of quality of American beef. You can't get beef in the states as good as Brasil unfortunately.
Cooked a whole chicken with my JoeTisserie immediately after I got mine. It was amazing! I probably got lucky... hope not... that would be unfortunate. I plan on doing a porchetta soon. That one has me a bit more nervous. I've only done it on a pellet grill so this one will be interesting.
edit: Could they pack with something other than styrofoam? That stuff flakes everywhere!
I hate styrofoam.. the sound is the worst thing ever lol
Hi.
I have purchased a Kamadojoe 2 and love what it can do but I’m still learning.
I cooked first time a brisket about 7 lb and set the internal meat temp at 165 F and ambient temp to 200 F. The plan was to double wrap at 165 F then cook on until meat reached 195 F. Anyway after 8 hours at 200F the MEATER probe showed the internal meat was actually cooling from 150F. I double wrapped and raised the heat to 400F and 2 hours later the probe registered 185F. And I couldn’t reach the 195F I wanted. The meat ended up dry and and average taste.
So do you have any suggestions for the perfect brisket cook? Any hints would be most welcomed. Richard in Australia
this is the stall, once the fat starts rending in the brisket it creates something like an underground river that actually cools the meat. if it happens and how long it happens is all a function of the temp you are cooking at. try this method, its been foolproof for me lately (you can skip the butcher paper/doesnt really change much) - th-cam.com/video/0rG5jaTAJH4/w-d-xo.html
Have link for the basket you used for the wings?
sure thing. this is is - amzn.to/35ufWDC
Would love to see that leg of lamb cook....that is one meat I have not tackled yet
If all goes to plan, thats Tuesdays video next week! Thanks for the nudge, been sitting on this one for a while
I love that cleaver you’re using! What kind is it?
it’s dalstrong www.dalstrong.com/products/ss-7-in-cleaver?ref=I3CSV04Hyq8S8
Just got my rotisserie and going to test it out this weekend.. I was trying to catch the Temps u used for the cook.. you mentioned 350-400 when u put on the wok.. was it the same cooking the meat??
As this is a little older, lately i am starting 270-300f with the coals banked the back to help generally cook the steaks evenly throughout without developing a large well done band until the steaks approach 110-114f internal temp. I like medium rare so I often move the coals around 110.
At 110, i open the dome and rake the coals directly under neath. the dome open lets more heat escape and slows down the cook and allows for more time to build a great looking flame kissed crust on the outside
@@SmokingDadBBQ thank you so much.. I owe it all to ur time, effort, and expert experience that's gotten me to be a better cook.. again.. thank you
Hey James. Glad you successfully cooked the Picanha. I do have a question about the Kamado Joe. I know you have all three but if you only can have one, which would it be and why? I want to buy one down the line but I’m not sure which size to get. My mind tells me the Big Joe but I don’t know if it’s a fuel hog in comparison to the Classic. Thanks.
Thanks so much... hands down big joe. I wish i discovered it earlier. I would even take a gen 2 big joe at 1899 USD over a Classic 3 at 1699.
@@SmokingDadBBQ Thank you so much for the quick response. I wasn’t sure because I have a WSM 22 and while I like it, it’s a fuel hog and wasn’t sure if the Big Joe was one as well. I’d love to see you do a video series centered around cooking entire meals on the Big Joe. You kind of did it with this video with the meat and sides. Maybe a steak dinner with a baked potato and Grilled asparagus and a sauce all on the Big Joe? Keep up the great work. I love the videos!
Is the price point justified looking at other rotisserie sets which are much cheaper. I know the motor is often less powerful but still they are about half of the price.
I haven't used others, but you can spin up to 50lbs on the JoeTisserie
finally arrived, my bj iii , Waited 15 months, wish me luck sir.
fantastic, congrats
What's a bj III?
Do you have any idea if the Joetisserie can be used on the Vision Grills?
i am not sure, check kamadoguru
Yes, I’ve been using the joetisserie classic size with a vision S for years now…that and BGE L are all about the same size
Resting steak in foil,most research I've done says not to as it ends up steaming and then tasting weird. I used to rest this way but now leave it all naked lol
yes i dont cover either as it also over cooks
Have you thought of giving the "Spatchcock vs Rotisserie" battle with chicken another go since learning more?
I really need to... i made the first video too soon
James, always enjoy your videos. Thank you. I have a question, I got my KJ a month or so ago and very much like it. However, sometimes it smells like burning rubber and the food takes that flavor. Do you know why? I light up the charcoal with the KJ fire starter (natural) and I use JD charcoal. That's it.
Thats really bizarre, i might do a clean burn (1hr at 500f) and then see if that clears out whatever is causing your unusual smell
Will the JoeTisierrie work with the XL Big Green Egg?
yes, i used to see this on the big green egg forum all the time ... big joe and xl are the same 24" size, check out egghead forum to confirm before buying
I bought my joetisserie on the weekend. Product is great. But would have been amazing to be able to store it back in the box. Instead they leave you with styrofoam that just crumbles. Plastic insert would have been soooo much better. Just a bit annoying especially given the price I don’t want to just through it in the garage
i hang mine in the garage until i can get a new outdoor cabinet to store it in, works well
Would this fit on a vision pro?
i don't have one to test, they are 18" and 24" in size ... maybe a vision facebook group can confirm if it fits so you don't need to be the guinea pig lol
I hear prime is the game changer for the Joetisserie is prime rib
its pretty special on the rotisserie
Nice
thanks, cheers
Do you leave the lid open the entire cook time with the Joetisserie?
I don’t at first but then open it for the end to build the bark
Was your dome open the whole cook?
no only towards the end when i wanted to sear
Lest of zimmon..........Love it!
haha afraid to go watch back to see if thats what i said lol
@@SmokingDadBBQ 13:39 mark. I almost died🤣
Really nice, but I think the rotisserie/kebab attachment is probably the one thing that Monolith do better.
I haven’t seen it in the wild. what’s it do differently
@@SmokingDadBBQ The monolith attachment allows you to do seven kebab skewers in a line rather than just rotisserie. However, Joetisserie probably has a better lid seal now I've looked closely again.