Perfect JoeTisserie chicken... EASY & the HARD(ish) way | Kamado Joe 101
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- čas přidán 1. 06. 2024
- Kamado Joe JoeTisserie chicken 101 beginner and advanced methods are sure to turn out the BEST chicken you've ever made, this is how.
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Chapters
00:00 - Beginner vs Advanced JoeTisserie chicken
01:57 - Chicken prep
07:11 - Setup the JoeTisserie
12:45 - Results & Taste test
#joetisserie #rotisseriechicken #rotisserie
@KamadoJoeGrills - Jak na to + styl
Another benefit of whole birds is you get a nice chicken frame to use for stock. We throw the whole thing into an instant pot for an hour and it makes an awesome, very lightly smoke flavored stock. If you haven’t used a pressure cooker for stock, it’s a game changer. Leftover meat gets used as stew the next day with very little effort. Good way to extract as much value and nutrition as possible from the animal!
Great tip!
Can you freeze the chicken stock?
Just got into the Joetisserie chickens and they are superb
@@PhasesOfIronCarbon definitely. I add just enough water to cover the bones, so the stock is very concentrated. It’ll turn to a soft set jello consistency in the fridge, and it freezes/reheats just fine
James, just enjoyed my first Joetisserie-cook, I followed your melted herb butter injection recipe, smoked a corn fed chicken on cherry wood charcoal with an added chunk of applewood and it turned out to be an absolute winner, crispy on the outside and buttery inside, and yes, the herb butter injection makes it incomparable to any other chicken I’ve cooked before, it adds so much flavour and texture!! Thanks for sharing! Cheers from tiny Belgium..
You make all of this look so easy James! Nice job!
Another awesome video with the Joetisserie! Step-by-step guide for a beginner or advanced Joe Kamado cook! Thanks, James!
That looks incredible! I hope it warms up soon!
Scribing the centerline… Brilliant tip! Thx.
I am on the fence. I have a dedicated smoker. I need a high temp grill. I like komado joe rotisserie but is it any better than a weber rotisserie. The price difference is a factor.
Great video! Thanks
Chickens look amazing you sold me on the injection method Cheers James
Great video, just got a kamado joe and joetisserie. This video is exactly what I was looking for.
glad you liked it!
Holy that looks delicious props!
My outdoor kitchen was out of commission for 8 months while I built a tiny house in my back yard and upgraded my deck to match. It's been back in commission for a few weeks, but the weather has not cooperated. This weekend promises to be nice and I was contemplating a double-chicken JoeTisserie cook, one for my family and one for a neighbor who has been very helpful during our project. This couldn't have come at a better time!
Thank you James for another great video. Now I am hungry!
Glad you enjoyed it
Thanks, been really interested in rotisserie videos as my attempts on the whole chicken came out without crispy skin, so I'll crank it up more next time. But what about a head to head on pork ribs, etc.
Great video tutorial and we appreciate all the tips and tricks. Did this cook last night and found it hard to keep the Joe below 375 when using the JoeTisserie. The lid was flat on the accessory but wish there was a way to latch it tighter. A 24hr brined 6lb chicken took 2hr and came out perfect. Like you said there is nothing better than live fire cooking.
To help with the Classic III, go to your hardware store and buy two 1/4-20 1/4 inch stainless steel hex head screws and replace the butterfly screws with them. With this simple substitution you will never have to worry about damage to your joetisserie sides. Also, with the hex-head screws, buy an allen wrench to match the heads of the screws and you will be able to sinch the screws tightly.
Great Video James! I love cooking a large chicken on the JoeTisserie. I have injected too which is good but I find it easier just stuffing the cavity with 4oz of butter together with fresh Sage, Thyme and Rosemary from my herb garden. 🙂
Great stuff. now you need to try the compound butter under the skin with a half lemon in the cavity vs the injected. cheers.
You're the best explainer. You have upped my game. Family hated smoked meats because I oversmoked them. Not anymore. Keep it up!
I appreciate that
Good 101 video James, like always. Just a suggestion for a future comparison video, would a Webber kettle vortex accessory + double indirect (pizza stone and heat deflectors) be a good substitute for the slow roller? for those who don't have the slow roller accessory. I'm interested to see if there is possibly of it working. Cheers.
Thanks James! Just ordered my BJ rotisserie- looks like 3 years ago spatchcock won this battle because you cooked the rotisserie on indirect heat with one deflector plate but this time it was all on live fire which made the whole difference. Looking forward to take my chicken out expertise from spatchcock to next level on rotisserie 😊
I’ve been cooking chicken wings on the kamado and I’ve heard from multiple guests that they are some of the best wings they’ve ever had. I think one of the keys is using half of a heat deflector so that I have a hot (direct) side and a cooler side that I can rotate the wings to once the skin gets crispy. Direct kamado heat on chicken is 10/10
Awesome stuff. Tough to beat rotisserie chicken! 🍻
I was seriously just looking for a Joetisserie chicken 101 video earlier today. I watched the Joetisserie chicken vs spatchcock chicken video and I could have sworn spatchcock won. Did you do another one later?
BTW, I bought some pliers that I only use for the thumb screw on the forks. Good tip about ensuring that the screws seat on the flat side of the rod. My experience is that your hands are pretty grungy when you tighten with your hands and it's hard to get a really tight fit.
Question off topic of this video.. We have the KettleJo and I bought the heat deflectors for maybe a double indirect and for grilling cool side. Do I buy the divide and conquer? Should I buy slo roller too? All while using the heat deflector/ smoke divider it comes with.? Just looking for better tips. We are getting great BBQ with it. Thanks for your vids!
nice one. JoeTisserie on the wish list,,,
Good luck!
I have a classic 111 and a joetissiere and will definitely try this. Any recommendations on a good injector?
Definitely my favourite bit of kit for KJ. Worth the investment. You have persuaded me on the injector - have you ever tried olive oil instead of the butter? Thoughts?
great instructions video, I appreciate the attention to the subtle details. Did you ever see if the Joe tisserie attachment work with the Bonfire Solo Stove Hub?
I haven’t had an 18” one to test yet
Can you use the pepper canon with pepper corn as well as spices?
Hi James. Would you use the Jotisserie in the same way to cook a whole suckling pig or would you suggest the sloroller?
Write a wonderful video ! I cut the potatoes in half dig them a little and I put cheese, or cream with a mixture of chives and pepper;
What recommendation do you have for a thermal pen?
Sometime i miss my Classic 1 ssries
Great looking birds
Woof woof nice 🐔
Hello, I don't have a Kamado. I have a Weber & SnS. Kamados are good in cold climates. I live in CA central cost. What I wonder about is if rotating chicken serves better cooking than just placing it on grill?
Was having flames whilst cooking the chickens not an issue with the Meater probes ?
It is funny to watch you laugh when you taste the food you cook. And I know exactly why you do. It is just hard to believe we can get something so good from our own grills. I’ve been cooking for nearly 10 years and still amazed at what comes off the grill. Love it! Thanks for the video. Just starting with the Joetisserie.
enjoy the Joetisserie!
Really great video James. I plan on cooking two chickens today and will use the butter injection for sure. Thanks. Did you inject then thighs also or just the breasts?
Want to see roast duck using this method if possible, assume that would be delicious
Hey James, so when you dry rub, would it be best to let the birds sit in the fridge overnight? Or is this not necessary with chicken?
Can we have a test of mopping vs injection on the rotisserie?
Surely you could install a gasket on each side of the joetissery to stop it damaging the joes’s gasket? I may give it a go. Just smashed my first tandoori chicken out of the park with it! Probably the best chicken full stop I’ve ever cooked!
Can you post a short of your SPG recipe please? Thank you! I trust your ratios much more than the rest of the internet!
SDBBQ SPG Ratio
- 3 tbsp Lawrys (or 3.75 tablespoons home made copycat, see below)
- 7 tbsp fresh cracked black pepper
- 1 tbsp garlic
- 1 tbsp approx of other spices to complement your cook (i.e. paprika & cayenne pepper etc. for colour/heat)
Lawry’s copycat
* 2 tablespoons salt
* 2 teaspoons white sugar
* ¾ teaspoon paprika
* ¼ teaspoon ground turmeric
* ¼ teaspoon onion powder
* ¼ teaspoon garlic powder
* ¼ teaspoon cornstarch
trying this today. So far I've spent about 90 minutes trying to get the temp stabilized. Still al 390 F.
At the end of the cook when you fire it up to crisp the skin, are you at all concerned about the Meater probe getting too hot and damaging it? Also, did you have to add any coal towards the end of the cook?
The dry brine is a game changer! Worth the time in edible gold! DON’T SKIP!!
That Lowe's is in Hamilton on Barton Street. Welcome to my neighborhood!
yep you got it, thats where i bought my series 1
Excellent work, James. Do you ever put anything in the cavity of the bird? I like to stuff an orange in there, maybe with some whole garlic and herbs. It's the lazy man's injection method.
I was thinking this too, can you impart extra flavour through stuffing the cavity on a rotisserie
Question, my bird came out with a strong smoked meat taste but I used the kamado joe charcoal. Would it have been less with the one you used?
did you have some fat dripping in your grill from previous cooks? if you crank the heat to 500 and get white smoke for 30min then yes and doing a clean burn will clear that all out ...
otherwise yes despite sparking more the family all prefer fogo for smoke taste over jealous devil and KJ big block
Thanks for the two tips. Great idea on marking the middle of the shaft and thanks for letting me know if you get carried away injecting, you can create an exploding butt! Haven't do that yet and I be sure to watch out for injecting too much. Did you buy that extra set of forks? I only got two forks and not four. Only another 1 and 1/2 months before I get back into my house to start smoking again. How about a Easter double smoked ham?
I am making the ham today. My JoeTisserie for the big joe came with two sets
Wonder if the joetissere will fit a grilla kong
Just watched Mad Scientist bbq Jeremy rotisserie a brisket. Come on James. It’s different he was impressed how good it was.
Did you see my direct rotisserie beef ribs a year or so back? - czcams.com/video/kaW_BxHh6_8/video.html
Love the measurements by weight!
Thanks. Remembered this time lol… although the wind likely blew some of it away
Great video. I'm wondering if I could do two birds on my rotisserie on the Classic 1. It only comes with 1 set of forks, but I feel like I could probably fit them both. I should see if KJ will sell me some extra forks for it. Also, I did your rotisserie strip loin roast again this weekend for my wife's family and everyone loved it. I really think it's superior to prime rib now because you don't get huge chunks of fat in the middle.
I did 2 4lb birds on my classic, fits nicely!
Did he let it rest or dry in the fridge after dry brine? Or directly to cooking. Or was it it salt only then spices? Most recipes say dry brine and dry in fridge overnight .
01:59 overnight dry brined
I know you love fogo but have you tried B&B? I absolutely love it!
I’m always down for trying new things. Don’t think they are in Canada yet. That one has been on my list for a while. Might need to pop over to buffalo to get some
@@SmokingDadBBQ you will not regret it!! My favorite is the Hickory Lump Charcal. everything will taste better when you try it.
@Debbie Kenney awesome! You're going to love it!! Only thing I have not tryed it with is pork and fish.
@Debbie Kenney like james getting everyone on team red im trying to get everyone on team B&B lol. Glad you liked it!
Do you get crispy skin? Semi-crispy skin? or bite-through skin? I like the bite-through skin from restaurant and Costco places (though Costco's is always dry). I have not figured out how to get the skin rendered down so thin. Crispy skin is good too. Please let me know how yours turned out.
The salt brine is critical to getting good bite through skin with some crisp. It’s not air fried crisp but plenty good
Question??
Hey smokin dad! Great vid as usual with great tips. I had a question about the Akron
Kamado grill. I would like to get into kamados and start with an acorn but I’m finding it very hard to find one available in Canada. Amazon has them but there upwards of $800!!!! :(
Any suggestions from the kamado pit master where to find one for a reasonable price??
Thanks!
LOL Spring in Canada is what, July?
Yep… late July 😂
Taken from the book 'Project Smoke'
Quote start-
"Run the rotisserie spit from side to side so the bird will spin head over tail evenly. (Why head over tail? You'll get a juicer bird with crisper skin. I can't explain the physics, but most of the world's grill cultures spit-roast chickens this way, and it works.)
Quote end-
Just wondering have you ever tried this vs the much easier way of putting on the rotisserie? (like in your video)
Great video...i need to use my injector more often😁
Great vid! Waiting for the big joe joetisserie to come back in stock. Just watched the spatchcock video you mentioned and everyone picked the spatchcock over the rotisserie. Is there a newer one i missed? haha
Nice chicken and a rottiseri is like salt and pepper the belong toghether
I want a charcoal grill but I don't think I can afford one of those. I have the gas grill now I'll get. a kettle grill or something
Fire is fire. You can do lots with a kettle
@@SmokingDadBBQ thats true. I'll have to check my pricing options. weber had to take the grill back and exchange it defect with the lid
Injected , charcoal rotisserie chicken, that is amazing.
So good!
Paying $200 for a manual pepper mill is just ridiculous - considering that performance-wise it's no better than good old Hario coffee grinder costing $30.
A pestle and mortar is even cheaper and faster. I'm not worried about how other people decide to spend their money though - James clearly enjoys his gadgets!
@nodidog pestle and mortar is inconsistent and takes skill. Coffee grinder gives you the same result if not better for 1/8 the price
I’m sorry but a coffee or mother and pestle are no match for the pepper cannon. You might as well compare starting a fire by rubbing sticks together to the grill blazer grill gun.
@@lannylippold1461 decent manual coffee grinder like Hario will give you the same, if not better, performance. I'm not sure on which metric this overpriced pepper mill might be better.
@@lannylippold1461 Nonsense. It does the same job both faster and cheaper.
Why is your aluminum foil gold?
Grocery store wrap came that way
I actually spin my chicken spatchcock style.. cooks quicker and the breast, thighs and wings all come together temp wise evenly.. Thank me later.
Can you spatchcock a chicken, put it on the rotisserie without a flat basket?
Seriously open a resturaunt so we can try your food people will come lol
i am thinking about an open house this summer
James, there appears to be a pretty clever scam using your profile picture. They're responding to comments and telling people they've won a prize for watching the video. They give a phone number to text to claim the prize. Fortunately, I'm pretty vigilant and sniffed it out as a scam. I'm not sure if there is anything you can do about it but you might consider warning your followers.
report scam accounts using my photo (account name is not smokingdadbbq) ... i have done the same and blocked