Kamado Joe Joetisserie Turkey
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- čas přidán 13. 09. 2024
- Take a big turkey for a spin on your Big Joe Joetisserie this holiday season! In this cook we took a 20lb turkey and cooked it for the entire duration with the lid open on the Big Joe grill. Cooking with the lid open does not necessarily provide any added benefit but it sure is fun to watch that big bird spinning for several hours!
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Nice video, and good to see another hockey fan in the wild!
Nice!! Why the open lid though?
Great instruction. Did a 20lb bird on classic Joe with joetissarie today. Took 5.5 hours to get 150 in deep breast. Tasted amazing!
5.5 hours? What temperature were you cooking at? Seems a bit long.
nice turkey like how you kept the prep simple so any one could do it this way season
wise
Would you add smoke to this technique?
Where can I get that support you have at the end of the spit that sits in the ring?
Love your videos. What are the benefit of the open lid? If closed lid, would you use the best deflector?
No, he would use the worst deflector.
Hi John, I'm confused (great cook btw) finish @ 150? Explain please.
Never done a turkey on the BJ tisserie, but today is the day, thanks for the vid John, and Merry Xmas to All
This has been a few years so I'm sure there are adjustments that could have been applied since then, and I assume cooking with the lid open would be questioned. Having it closed using a wireless temp prob would be more efficient, e.g., less fuel, faster cook time, more predictable.
Looks good but I can't do it open lid like this for a party, too many variables and if Newton's right it won't be done in time.
Where can I buy that piece that you have at the end of your spit that sits in the ring? My joetisserie did not come with it and I prefer the spit to rest level in that end bearing you have on yours. Any help is appreciated!
I think that’s only needed on the big joe
150* isn’t that a bit low. I always heard 160*
Followed this today for a 13lb bird and it finished in 1hr45min. Dome open the entire time.
Is a classic Joe big enough for a turkey on the Joetisserie? If yes, how large a bird will fit?
I’ve done a 12-14lb turkey on a classic before. That’s about as big as I’d go you may be able to go larger but not much.
@@brgable thanks!
Would love to see a Joetiserie video of a deer hind quarter.
Big fan, thanks for the video
Why did you only do heat on the one side of the Kamado Joe?
Great video. Where did you get the table that the Big Joe is sitting in.? Thanks
Kamado Joe Thanks for the response. Can you tell me who makes it?
i prefer not to make that much holes unter the skins so good stuff cant escape...
Call me paranoid - but my intuition is telling me that collecting fat drippings in aluminum right next to hot charcoal is not a good idea - doesn't that put one at risk for a grease fire?
How much did that turkey weigh. How long did it end up taking? And was your average temp 350?
20lb
4 1/2 hr
Temp unknown
@@BIGBOIDUALLY You cooked it with the lid open the whole time?
Any ideas for a rotisserie goose?
tough to do, because all the fat is constantly creating an inferno. Tried it last year. I would definitely go for an indirect setup that somehow prevent the fat dripping in the fire.
John, just one more question. There are no real instructions with the Joetisserie. My spit kept reversing directions (not always) during the cook - is this supposed to happen?
Tim - I just tried a 20 lbs turkey today and had the same problem. It's almost as if it needed a counter-balance for the weight of the breast. It always ended up with the breast down and reversing directions back and forth. I'm going to call customer service tomorrow. Maybe it's a defective one.
@@joelrees sounds like your screws weren't tight enough on your spit forks... use a pair of pliers to get extra leverage - make sure the screw head is getting purchase on a flat side of the spit rod (not an angle) ... Also the motor will only alternate directions each time you turn it off and back on again. Hope that helps.
Man I want a joetiserie....but $250?
Pony Up Steve, well worth it.
steve pennington @costco,warehouse,sale
I'm thinking the same for something i will rarely use
I’m not going to lie, it’s 100% worth it. And this is coming from someone who already complains about the lump charcoal price 😂🤣
I love it! I’ve done whole chickens and wings with a wing basket. You won’t be disappointed.
152!?!!!! Bro 165 is the safe temp for turkey
That is correct,however, USDA also says that as long as it stays above 150 for around 4 minutes, it is safe to eat.
Also by wrapping it in foil it not only has a chance to rest, but internal temp will continue to rise.