Is the JoeTisserie worth it? I cook my NEMESIS … Picanha on the Kamado Joe Big Joe JoeTisserie

Рет қаралды 128,660

Күн бұрын

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
👉🏼 Did this video help you? Sharing this video with friends, groups, social media etc. helps others find me and is greatly appreciated! 🙏
----------------------------
Resources to Help Make BETTER Barbecue
----------------------------
Take control of your Kamado Joe with My Vent Setting Guide
► Vent placements for popular grilling & smoking temperatures (Daisy wheel, Kontrol Tower & SmokeWare chimney cap settings all included for Jr. & Series 1, 2 ,3 Classic / Big Joe)
► Best practices for setting up your Kamado Joe for hassle free fire management
► Solutions for common issues & Frequently asked questions
👉🏼 www.smokingdadbbq.com/shop
Unlock the FULL potential of your Kamado Joe with my Double Indirect Setup E-Book
► Fix dry / overcooked bottoms on long cooks like Brisket, Ribs & Pulled Pork
► Improve smoke quality (No more bad smoke/creosote)
► Recommended setup for best results on Jr & Series 1, 2 ,3 Classic / Big Joe)
👉🏼 www.smokingdadbbq.com/shop
FREE resources on www.smokingdadbbq.com
► Written Recipes / Ingredients
► Food temperature quick reference guide (FREE with newsletter signup)
► Quarterly News Letter with insider tips, giveaways etc.
----------------------------
💰💰💰 Gear Discounts💰💰💰
----------------------------
🌡MEATER wireless probes - t.jo.my/meater
💰 No coupon needed! Just use this link for 10% off site-wide
🖥 Meater VS Competition - • Meater Dethroned? The ...
🗑️ KickAsh Basket & Can - jo.my/kickashbasket
💰 Use discount code “SDBBQ” to get 5% off any order site wide!
🖥 Jump to 03:51 in my gift guide - • Top 10 Grill Accessori...
🔥 GrillGun and Su-V Gun from GrillBlazer - t.jo.my/grillblazer
💰 Use discount code “SDBBQ” to get 10% off any order site wide!
🖥 Speed test VS fire starters - • Light a charcoal grill...
🥩ChefsTemps instant meat probe - jo.my/chefstemp
💰 Use discount code “SDBBQ” to get 25% off any order site wide!
🖥 Review VS Competition - • The BEST Digital Therm...
🪵 Smoke North offset smokers - t.jo.my/offset
💰 No coupon needed! Just use this link for 25% off all accessories & pit upgrades!
🖥 Why I’ve switched to the Echo - • This Reverse Flow Smok...
🧂 Pepper Cannon (8-60 mesh 10x more per grind) - t.jo.my/pepper
💰 Use discount code “SDBBQ10” to get 10% off any order site wide!
🖥 Homemade rubs - • Are expensive BBQ Rubs...
🕳️ Smokeware drip pans & chimney caps - t.jo.my/smokeware
💰 Use discount code “SDBBQ” to get 10% off any order site wide!
🪨 Fogo Charcoal & BBQ accessories (Free shipping orders over $100) - t.jo.my/fogocharcoal
----------------------------
Gear I’ve used in videos without a discount
----------------------------
💨 FireBoard Drive - jo.my/fireboard
🔪 Tumblr rolling knife sharpener - jo.my/rollsharp
🍕 La Piazza ovens - t.jo.my/pizzaoven
🖐🏿 Nitrile prep gloves - t.jo.my/nitrilegloves
🔪 Dalstrong Knives - t.jo.my/dalstrong
*Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more content like this for my channel.
Subscribe 👉🏼 jo.my/subscribe2sdbbq
Join as a channel member 👉🏼 jo.my/memberperks
Rub recipes & DIY table plans shared free on www.smokingdadbbq.com
Did I help make grilling easier for you? Send a “Super Thanks ❤️“ They’re appreciated 🙏
#SMOKINGDADBBQ #Kamadojoe #joetisserie

Пікірлер: 252

@wesleydrew9242 3 жыл бұрын

I'll wait patiently for your collaboration with Guga. Picanha looked great!

@SmokingDadBBQ 3 жыл бұрын

haha don't tease... Guga is the Picanha master

@shylemalavey5695 Жыл бұрын

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!!!

@SmokingDadBBQ Жыл бұрын

wow thanks and glad to hear you're enjoying the content!

@fladder1 Жыл бұрын

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!

@j777 Жыл бұрын

I love complete cooks (not just the protein), the main reason I got a big format. Thanks!

@andregr4589 2 жыл бұрын

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.

@SmokingDadBBQ 2 жыл бұрын

Awesome, thank you! cheers

@giordanomiguelperez7132 2 жыл бұрын

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.

@SmokingDadBBQ 2 жыл бұрын

That is awesome!

@seancarroll8326 11 ай бұрын

Thanks bro. You are really teaching me a lot.

@ravengaspar5027 3 жыл бұрын

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 🔥🔥🔥

@SmokingDadBBQ 3 жыл бұрын

Totally agree! this one won my heart

@beers-jackofbbq 3 жыл бұрын

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!

@SmokingDadBBQ 3 жыл бұрын

Well said! cheers Craig

@BartlowsBBQ 3 жыл бұрын

Love seeing the versatility of the soap stone cooking sides while using joetesserie! Great comparison, James!

@BartlowsBBQ 3 жыл бұрын

Great seeing Sylvia in the video. Love her channel!

@SmokingDadBBQ 3 жыл бұрын

Thanks 👍

@whitemtntn 2 жыл бұрын

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!

@devilbrad 3 жыл бұрын

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!

@SmokingDadBBQ 3 жыл бұрын

Sounds great! a striploin roast would be awesome

@ComparisonCooking 3 жыл бұрын

Lots of great things in the video, great job on the rotisserie and shout out to Sylvia!

@SmokingDadBBQ 3 жыл бұрын

Thanks so much

@ManCaveMeals 3 жыл бұрын

Nice video James... Picanha is awesome... yours looked perfect :)

@SmokingDadBBQ 3 жыл бұрын

Thanks so much John, cheers

@biffjohnson2076 2 жыл бұрын

Awesome video! All of the food looks perfect!

@SmokingDadBBQ 2 жыл бұрын

Thanks so much!!

@deanrows 3 жыл бұрын

Thanks for covering the sides! Just got the iKamand but looking forward to investing in soap stone and the JoeTisserie in the future.

@SmokingDadBBQ 3 жыл бұрын

Hope you enjoy it! Those are great xmas gift ideas for santa lol

@vincentdeanda4822 2 жыл бұрын

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!

@SmokingDadBBQ 2 жыл бұрын

wait what, i am down for that but dont think i am on his radar lol

@TheSillyKitchenwithSylvia 3 жыл бұрын

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!

@SmokingDadBBQ 3 жыл бұрын

thanks for the great side dishes

@keeslevolger7335 3 жыл бұрын

Great video!! Enjoyed it.....thanks !greetings from the Netherlands👍 enjoy your steaks and keep on Grilling!!!

@SmokingDadBBQ 3 жыл бұрын

Thanks for watching! Cheers

@meatthecookk.2227 3 жыл бұрын

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!

@SmokingDadBBQ 3 жыл бұрын

Right on, thanks Matt

@bjorne46 3 жыл бұрын

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 😉

@SmokingDadBBQ 3 жыл бұрын

you've got this... third time is the charm

@bjorne46 3 жыл бұрын

@@SmokingDadBBQ thanks for the vote of confidence 😃

@sasch190 2 жыл бұрын

Just tried it. Worked out excellent!!! Thanks a lot

@SmokingDadBBQ 2 жыл бұрын

Great to hear!

@mikemcgregor3620 3 жыл бұрын

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 :)

@SmokingDadBBQ 3 жыл бұрын

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

@MikeHart84 3 ай бұрын

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 🔜 .

@markcrewse404 2 жыл бұрын

Wow! Looks amazing!

@SmokingDadBBQ 2 жыл бұрын

thanks

@matthewrs7 3 жыл бұрын

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.

@SmokingDadBBQ 3 жыл бұрын

100% hear you on that, one step at a time is the best way to learn and then advance

@thegalleryBBQ 3 жыл бұрын

Your on top bud. Awesome show!

@SmokingDadBBQ 3 жыл бұрын

Thank you kindly Tommy, much appreciated

@albertol1529 2 жыл бұрын

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.

@SmokingDadBBQ 2 жыл бұрын

congrats

@keithbreiner1783 3 жыл бұрын

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 KZfaqs!

@SmokingDadBBQ 3 жыл бұрын

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

@erwinvandenberg6055 Жыл бұрын

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.

@olliesanders 2 жыл бұрын

Posted on November 12th, Christmas tree is already up. You are doing things right! (great video as well)

@SmokingDadBBQ 2 жыл бұрын

hahaha no messing around

@jamesthompson7825 3 жыл бұрын

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?

@SmokingDadBBQ 3 жыл бұрын

Glad it was helpful! I am not sure, we’ve had it so long but that would be a good bet

@leoyde 2 жыл бұрын

I don't need to even watch this. The answer is 100% yes 😂. It's brilliant and my fav accessory by a long way

@AnchorRoom1 3 жыл бұрын

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!

@SmokingDadBBQ 3 жыл бұрын

So good! Let me know what you think

@averellcarter4762 3 жыл бұрын

James, love your videos. Keep 'em coming. What is the weight limit on the Joetisserie?

@SmokingDadBBQ 3 жыл бұрын

Thanks so much, according to KJ its 50lbs if balanced properly

@Keith80027 2 жыл бұрын

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..

@SmokingDadBBQ 2 жыл бұрын

awesome, let me know what you think. i love ours

@hughtanner208 3 жыл бұрын

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.

@SmokingDadBBQ 3 жыл бұрын

You are so welcome! Will continue trying to add even more to make it easier to replicate

@bigchung5803 3 жыл бұрын

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?

@SmokingDadBBQ 3 жыл бұрын

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

@angelb4677 3 жыл бұрын

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.

@SmokingDadBBQ 3 жыл бұрын

thanks so much. I am in love with it now for sure and yes the MEATER is a huge help

@kevincarroll6154 3 жыл бұрын

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.

@SmokingDadBBQ 3 жыл бұрын

Thanks so much Kevin. I am giving one away next week, its the meater+ 165ft edition - amzn.to/35vdxZw

@rtw67 3 жыл бұрын

Loving these videos. I’m going to go ahead and like/follow.

@SmokingDadBBQ 3 жыл бұрын

thanks, cheers

@jamesorr1200 2 жыл бұрын

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.

@SmokingDadBBQ 2 жыл бұрын

might be called a sirloin cap in your area

@deskboundchris 3 жыл бұрын

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!

@SmokingDadBBQ 3 жыл бұрын

thanks so much. Will do, it does veggies, seafood (scallops), chicken breasts, smash burgers and like you said steaks

@gwa3185 2 жыл бұрын

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!!!

@SmokingDadBBQ 2 жыл бұрын

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

@Taras75357 Жыл бұрын

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)

@1230mkelly Жыл бұрын

Part the Red Sea=Place coals on each side, leaving the middle open for the juices to fall without touching the fire 🔥.

@jwardTLS Жыл бұрын

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.

@scottiedds Жыл бұрын

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 !!!

@RumandCook 3 жыл бұрын

Glad to see you conquered your nemesis! Picanha is definitely tasty when cooked well.

@SmokingDadBBQ 3 жыл бұрын

It really is! Thanks so much

@UnFoRgIvEn809 3 ай бұрын

What temperatures did you use this time around? Not sure I caught that. By the way great videos!

@DevinzYT 3 жыл бұрын

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)

@SmokingDadBBQ 3 жыл бұрын

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

@DevinzYT 3 жыл бұрын

Just learned I'll be getting my big joe 3 and joetisserie today!

@DevinzYT 3 жыл бұрын

Thoughts one what to cook first!?

@SmokingDadBBQ 3 жыл бұрын

I am doing Chicken Shawarma tonight on mine! Let of lamb, al pastor make amazing results

@MrPGonzalez10 2 жыл бұрын

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!

@SmokingDadBBQ 2 жыл бұрын

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

@chaddoyle6911 2 жыл бұрын

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.

@SmokingDadBBQ 2 жыл бұрын

my butcher has it... costco sells it as sirloin cap

@mrbizi5652 3 жыл бұрын

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!

@SmokingDadBBQ 3 жыл бұрын

That is awesome! Sounds delicious

@timmartin5389 3 жыл бұрын

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.

@SmokingDadBBQ 3 жыл бұрын

will try to sneak it in before xmas... need some twine for that

@robertdewalt8711 3 жыл бұрын

I have never thought of putting my soap stone on fire box. Hmm this is something I can try.

@SmokingDadBBQ 3 жыл бұрын

helps with side dishes etc

@diogorispoli196 3 жыл бұрын

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.

@SmokingDadBBQ 3 жыл бұрын

Sounds great!

@groucho828 3 жыл бұрын

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!

@SmokingDadBBQ 3 жыл бұрын

Happy birthday!

@mrbizi5652 3 жыл бұрын

@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.

@SmokingDadBBQ 3 жыл бұрын

Yes i have, thats essentially what the soap stone did here in this cook but it allows me to also cook on it

@355SPIDER 6 ай бұрын

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.

@andromedazoowitski5903 3 жыл бұрын

Hey James - amazing as ever. What is the chopping board you used outside?

@SmokingDadBBQ 3 жыл бұрын

thanks so much. It was a birthday gift from my parents from a local farmers market producer

@kris-kan 3 жыл бұрын

Looks alot like the Neanderthal butcher board.

@fiftyf1 3 жыл бұрын

If I didn't know better, I'd say that kale looked like spinach!😃 Great cook, thanks.

@SmokingDadBBQ 3 жыл бұрын

i still wonder if it was miss labelled. very odd kale for sure

@mikemccann2900 3 жыл бұрын

@@SmokingDadBBQ could be baby kale

@SmokyPasturesBBQ 3 жыл бұрын

Love the Joetisserie :)

@SmokingDadBBQ 3 жыл бұрын

heck yes. thanks 🙏

@michaelanstey4137 3 жыл бұрын

Hey James, what temp did you cook at? And was the lid open or closed for the cook?

@SmokingDadBBQ 3 жыл бұрын

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

@1ronhall 3 жыл бұрын

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 ......

@SmokingDadBBQ 3 жыл бұрын

enjoy. this comes out awesome

@richardskitt3291 2 жыл бұрын

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

@SmokingDadBBQ 2 жыл бұрын

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) - kzfaq.info/get/bejne/Zth3aM2SuaeueGg.html

@boweewowee 2 жыл бұрын

Yes yes yes yes!!!! I got mine at a HUGE discount and use it twice a week

@SmokingDadBBQ 2 жыл бұрын

amazing

@scottphillips6847 3 жыл бұрын

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.

@SmokingDadBBQ 3 жыл бұрын

Ya it looked funny to me as well, but marked Kale from the store.

@michaelmounce9482 Жыл бұрын

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.

@SmokingDadBBQ Жыл бұрын

Just one on Amazon with some adjustments

@fredpesant 2 жыл бұрын

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?

@SmokingDadBBQ 2 жыл бұрын

oh wow, what a great dilemma to have. I think over the coals like this has to get the nod

@fredpesant 2 жыл бұрын

@@SmokingDadBBQ so great you already tried every ways. thanks!

@cannonsbbq 3 жыл бұрын

Great video.

@SmokingDadBBQ 3 жыл бұрын

Thanks!

@travishardy1455 3 жыл бұрын

Wow. Wish I still had your weather for bbq. Welcome to Alberta. 8" of snow in November.

@SmokingDadBBQ 3 жыл бұрын

lol oh man that sucks... it just dropped below 10c after a few days near 20

@travishardy1455 3 жыл бұрын

@@SmokingDadBBQ we had -22 here this morning. Take care.

@invisiblekid99 3 жыл бұрын

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).

@Oilcruzer 3 жыл бұрын

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.

@bryantalexander5184 3 жыл бұрын

Have link for the basket you used for the wings?

@SmokingDadBBQ 3 жыл бұрын

sure thing. this is is - amzn.to/35ufWDC

@rushingpika4 2 жыл бұрын

Would this fit on a vision pro?

@SmokingDadBBQ 2 жыл бұрын

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

@JGill0124 3 жыл бұрын

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.

@SmokingDadBBQ 3 жыл бұрын

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.

@JGill0124 3 жыл бұрын

@@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!

@ericshipplett3517 3 жыл бұрын

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.

@SmokingDadBBQ 3 жыл бұрын

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

@ephmans 3 жыл бұрын

i'm so glad you made some veggies.

@SmokingDadBBQ 3 жыл бұрын

thanks

@gavinskinner402 2 жыл бұрын

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.

@SmokingDadBBQ 2 жыл бұрын

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

@NASTFOX 2 жыл бұрын

@@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!

@chrisomara86 3 жыл бұрын

Hey James, did you leave the lid open during the initial 20min cook as well as the during the searing on the soapstone?

@SmokingDadBBQ 3 жыл бұрын

Thanks Chris, no it was closed for the first 20 then open the rest of the way

@chrisomara86 3 жыл бұрын

@@SmokingDadBBQ, thanks James. They turned out great! Appreciate all the cooks, keep up the good work!

@ukonthego 2 жыл бұрын

Hi James, I think you mentioned that you got the joetisserie on Black Friday. Do you mind sharing what was the Black Friday price?

@SmokingDadBBQ 2 жыл бұрын

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

@peterodriguez2364 9 ай бұрын

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??

@SmokingDadBBQ 9 ай бұрын

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

@peterodriguez2364 9 ай бұрын

@@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

@bucketlist2016 3 жыл бұрын

A rep told me a new one is on the way that should include a basket like the napoleon basket

@SmokingDadBBQ 3 жыл бұрын

This is it here - dicksonbbq.com/products/joetisserie-basket-set?_pos=4&_sid=abc0f577a&_ss=r

@thijswest 3 жыл бұрын

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.

@SmokingDadBBQ 3 жыл бұрын

I haven't used others, but you can spin up to 50lbs on the JoeTisserie

@Nester336 2 жыл бұрын

I love that cleaver you’re using! What kind is it?

@SmokingDadBBQ 2 жыл бұрын

it’s dalstrong www.dalstrong.com/products/ss-7-in-cleaver?ref=I3CSV04Hyq8S8

@zaratron 3 жыл бұрын

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.

@SmokingDadBBQ 3 жыл бұрын

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

@DamianInman 3 жыл бұрын

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!

@SmokingDadBBQ 3 жыл бұрын

I hate styrofoam.. the sound is the worst thing ever lol

@tamipacumio9415 2 жыл бұрын

Do you have any idea if the Joetisserie can be used on the Vision Grills?

@SmokingDadBBQ 2 жыл бұрын

i am not sure, check kamadoguru

@ausratliff9571 Жыл бұрын

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

@robkoski748 3 жыл бұрын

I'd love to see a stuffed turkey on the BJ Joetisserie (20-22 lb bird plus stuffing).

@SmokingDadBBQ 3 жыл бұрын

Oh I like the sounds of that

@davidbuurma9309 3 жыл бұрын

Would love to see that leg of lamb cook....that is one meat I have not tackled yet

@SmokingDadBBQ 3 жыл бұрын

If all goes to plan, thats Tuesdays video next week! Thanks for the nudge, been sitting on this one for a while

@stevenarnold4567 2 жыл бұрын

Will the JoeTisierrie work with the XL Big Green Egg?

@SmokingDadBBQ 2 жыл бұрын

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

@jpyornoc Жыл бұрын

Was your dome open the whole cook?

@SmokingDadBBQ Жыл бұрын

no only towards the end when i wanted to sear

@Droplip 3 жыл бұрын

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

@SmokingDadBBQ 3 жыл бұрын

i hang mine in the garage until i can get a new outdoor cabinet to store it in, works well

@tenore8 3 жыл бұрын

Do you leave the lid open the entire cook time with the Joetisserie?

@SmokingDadBBQ 3 жыл бұрын

I don’t at first but then open it for the end to build the bark

@OakMtnTTV 2 жыл бұрын

Have you thought of giving the "Spatchcock vs Rotisserie" battle with chicken another go since learning more?

@SmokingDadBBQ 2 жыл бұрын

I really need to... i made the first video too soon

@peterwood2633 2 жыл бұрын

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

@SmokingDadBBQ 2 жыл бұрын

yes i dont cover either as it also over cooks

@jeffnatale1084 2 жыл бұрын

finally arrived, my bj iii , Waited 15 months, wish me luck sir.

@SmokingDadBBQ 2 жыл бұрын

fantastic, congrats

@1230mkelly Жыл бұрын

What's a bj III?

@slothlovechunk Жыл бұрын

SO just the spatchcock chicken was better than rotisserie?

@stijnmilis4375 2 жыл бұрын

Nice

@SmokingDadBBQ 2 жыл бұрын

thanks, cheers

@bucketlist2016 3 жыл бұрын

I hear prime is the game changer for the Joetisserie is prime rib

@SmokingDadBBQ 3 жыл бұрын

its pretty special on the rotisserie

@rogergmailclark7641 3 жыл бұрын

I love my JoeTisserie but it needs improvement. I have modified mine so I can keep the side tables up while spinning.

@SmokingDadBBQ 3 жыл бұрын

thats a good idea... would be nice to keep them

@JosBTG 3 жыл бұрын

how did you do it?

@SmokingDadBBQ 3 жыл бұрын

@@JosBTG ya curious as well

@rogergmailclark7641 3 жыл бұрын

Not really a modification. I had a separate Rotisserie motor where the hole is located more to the bottom unlike the joe unit (in the middle). Hence the greater clearance and the side table can be open. The motor was very cheap, worth the investment. Stay away from battery ones, too loud.

@rogergmailclark7641 3 жыл бұрын

This is what it looks like. kzfaq.info/get/bejne/p9qYqcR637fTnIU.html