I have used this recipe and approach a dozen times now... Simply outstanding. Entire family gets excited when they see a whole chicken heading out to the Joetisserie. Thanks for the great video!!
John, I love the reactions when you're tasting your results. The sounds of no-nonsense eating pleasure! Ray Fieri can eat his heart out...he's never enjoyed food like you trying that chicken.
Love ur cooks , I do the chicken with pepper and salt only, and let the dry rob work a night in the fridge, rub it from inside and outside, the only thing I go different is I put the cherry wood under the coal, don't like it starts burning if lay on top.. and use a wireless meater inside the chicken
What grill temp are you grilling at? I just got my joetisserie and I've found it hard to get it hot.. it usually settles around 250 -280 .. as well it burns through a lot more charcoal than if it was closed normal.. Also do you recommend only using half of the grill, push all the coals to one side?
awesome cook John, quick question i noticed halfway through the vid that the chicken was spinning the opposite way it initially started when you first put the bird on, did you flip the rod on the rotiserrie? thanks
I gave my Brazilian Brother a Classic Joe. I am going to Brazil for the Holidays. I am planning on bringing something for the KJ. I was thinking of the Divide and Conquer but the Joetisserie looks interesting. What would be the better choice ? The most versatility ? The way I see it, the are both at the same price for the most part. Thanks.
Ok, you got me sold! Can't see anywhere on your site where to buy a Joetisserie. Can I just put my credit card info and home address here and have you ship me one ...lol
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.
Hi Joe, great video. Could I ask if the Joetisserie would work on a Big Green Egg? Look similar in diameter but not sure of the mechanics of the hinge if the alignment would be the same?
I have an 18" Vision grill and would like to consider ordering a JOETISSERIE for it, if it would accommodate a whole Thanksgiving turkey. Anyone know if it would, and if so, what size bird I'd likely need to go with?
Did you have to add more coals for the 1 and a half hour cook time or did you use the same amount you started of with? Just wondering how efficient the Kamdo Joe is on fuel? Thanks Nice Chicken
I have a Kamado (And used to work for them). You could cook this for 6 hours at 325, providing you filled it to the Air Holes on the side to start. (This would give you about HALF of the total bowl space available. You really don't want to fill it past the air holes on the sides). For 1 1/2 hours, the amount John has in the bow is easily enough for the cook, with plenty to spare. Lump charcoal does not burn near as fast as briquets
John, at the 33 second mark you said "once again I've got most of my charcoal pushed backup to the back side of the grill"....Is this a change in the way you start the fire or is this just for using the Joetisserie? It would seem to give better air flow from below.
Hi John, just bought a classic Kamado Joe and I have been watching the channel on you tube. Can't weight until it's delvered. I have a pretty good understanding of the fundamentals on how to use the grill after watching some of your videos. I have cooked many chickens on a gas BBQ and have always put a drip pan under it to catch the drippings to keep the bottom of the BBQ from getting to greasy a messy. Is this necessary with the Kamado Jos or are the drippings burn off as it cooks ??
Hi John I actually wanted to find out if grease build up from drippings etc a problem in the bottom of the Kamado Joe as it typically is in a Gas BBQ. In a gas BBQ you eventually have to clean out the bottom of BBQ from all the accumulated drippings
@@29gac a little late to reply, but no don't worry about drips. Make a pizza at some point after - the temps are so hot they incinerate everything to dry ash you can brush off anything on the ceramic after that so it looks almost like a new grill.
That's a crying shame. I need the capacity of the XXL and the utility of a rotisserie. Do you happen to know of any other companies that could offer a solution?
@@KamadoJoeGrills you must have changed your mind. czcams.com/video/2CwKicz6mjw/video.html Love your cooks. Learning a lot from you, so thanks! Gonna do this rotisserie turkey for thanksgiving.
Just cooked a chicken earlier today.I did not add any wood but still got way to much smoke from the fat of the bird.I cooked a 4 pounder at 350 for about 1 1/2..Didn't like the taste.. Is it suppose to smoke that much during the cook???
Denis Le Guerrier you didnt get your coal properly ashed over before you put the chicken in most likely. I dont agree with most peoples techniques of filling the firebox with fresh coal and wood and then putting your meat on right after lighting. Best way for me is to get the coals raging hot to get most of the coal started and to get rid of that initial grey smoke that comes out when you start it. then i close the vents most of the way til my temp comes down appropriately and it starts to burn clean . it takes longer but when i put my meat on i have a clean/clear smoke so i only get a bit of smoke on the chicken and no bitterness.
I have used this recipe and approach a dozen times now... Simply outstanding. Entire family gets excited when they see a whole chicken heading out to the Joetisserie. Thanks for the great video!!
I have done rotisserie chicke twice and I am so in love with it. The taste is awesme and it is sooooooo juicy!!!!!
Love the '80s music in the background. Bom Chicka Bowwow.....
"Brown Chicken 🐓 Brown Cow 🐂..."
I am convinced that Jon Setzler can bridge our divide in this country. I have yet to have a bad cook when I follow his instructions.
John, I love the reactions when you're tasting your results. The sounds of no-nonsense eating pleasure!
Ray Fieri can eat his heart out...he's never enjoyed food like you trying that chicken.
Fabulous looking chicken John! Can't wait to see how you use the Joetisserie next!!!
T-ROY COOKS love your videos too man ! Thanks for the tips on brisket bark !
OUT-Standing!!! John, that looks fantastic! I can't wait to pick up a Joetisserie!
Love ur cooks , I do the chicken with pepper and salt only, and let the dry rob work a night in the fridge, rub it from inside and outside, the only thing I go different is I put the cherry wood under the coal, don't like it starts burning if lay on top.. and use a wireless meater inside the chicken
Excellent job! And a plus for using Lump charcoal and apple wood for best flavor possible, instead of briquettes as some.people do. Awesome!!!
Very informative! Looking forward to my next chicken! I’ve done several and my wife got me a rotisserie and have not used it yet!
that chicken was so meaty and wobbly!! we just dont have chickens like that in the UK!!
hell of a good looking chicken bro ! that rotisserie is so killer! juiciness to the power of awesome in deed ! great video !
Looks great John. I need to get my hands on some of those meat church rubs. They seem to be gaining popularity.
looks fantastic John! wish I had that for this weekend! just picked up an eye of round that would rock on that!
Awesome looking John! Thanks for sharing! Although I wish I was setting there to get that other quarter of dark meat!!!!
What grill temp are you grilling at? I just got my joetisserie and I've found it hard to get it hot.. it usually settles around 250 -280 .. as well it burns through a lot more charcoal than if it was closed normal.. Also do you recommend only using half of the grill, push all the coals to one side?
Dear Santa,
I have been a good boy all year, and I only have one thing on my list this year.
Did Santa check that off your list?
awesome cook John, quick question i noticed halfway through the vid that the chicken was spinning the opposite way it initially started when you first put the bird on, did you flip the rod on the rotiserrie?
thanks
That was an amazing looking chicken!
might consider getting one. are they available for the Big Joe?
I gave my Brazilian Brother a Classic Joe. I am going to Brazil for the Holidays. I am planning on bringing something for the KJ. I was thinking of the Divide and Conquer but the Joetisserie looks interesting. What would be the better choice ? The most versatility ? The way I see it, the are both at the same price for the most part. Thanks.
Ok, you got me sold! Can't see anywhere on your site where to buy a Joetisserie. Can I just put my credit card info and home address here and have you ship me one ...lol
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.
Hi Joe, great video. Could I ask if the Joetisserie would work on a Big Green Egg? Look similar in diameter but not sure of the mechanics of the hinge if the alignment would be the same?
Looks great! Did you keep the lid open the entire cook?
Wondering the same thing
@@ChamoPeskdor I keep the lid closed to maintain the temperature and only open it to check the internal temp of whatever I'm cooking.
Wow John, that was great. I need one of those for my Big Joe badly. Awesome Job Buddy!!
I am real glad to hear that John.
Nice cook John
Hi joe. Doe you recommand to put all charcoal to 1 side or can you just normally light it ?
What material is used to keep the chicken tied down??
Looks great - where did you get the JoeTisserie ? also I am looking for a better shaker for my rub's - where did you get yours?
That is killer......What a great product.
G'day Joe, is the Joetisserie set up available in Australia? Best regards and wishes for a Happy Christmas.........
I can’t close the top of the Kamada with the rotisserie attachment I purchased. I noticed in the video you raised the lid.
Definitely not normal! Fill out a contact us form on our website so our Customer Support team can reach out to help.
www.kamadojoe.com/pages/contact
Dies the chicken not burn because of fat falling on the coals?
John, could you tell us what the over all diameter of the Joetisserie unit is? Thanks!
Looks great.looking for a price on the joetisseri and delivered to glasgow.scotland uk.thanks.
Would that device work with Louisiana Grills K22 Ceramic Kamado Charcoal Grill?
Chicken looks great John. Also noticed that you have shed a fair bit of weight and was keen to know did it?
I have an 18" Vision grill and would like to consider ordering a JOETISSERIE for it, if it would accommodate a whole Thanksgiving turkey. Anyone know if it would, and if so, what size bird I'd likely need to go with?
Did you have to add more coals for the 1 and a half hour cook time or did you use the same amount you started of with? Just wondering how efficient the Kamdo Joe is on fuel? Thanks Nice Chicken
I have a Kamado (And used to work for them). You could cook this for 6 hours at 325, providing you filled it to the Air Holes on the side to start. (This would give you about HALF of the total bowl space available. You really don't want to fill it past the air holes on the sides). For 1 1/2 hours, the amount John has in the bow is easily enough for the cook, with plenty to spare. Lump charcoal does not burn near as fast as briquets
would you do a turkey using the joetisserie?
John, at the 33 second mark you said "once again I've got most of my charcoal pushed backup to the back side of the grill"....Is this a change in the way you start the fire or is this just for using the Joetisserie? It would seem to give better air flow from below.
This is to keep from burning the chicken.
Hi John, just bought a classic Kamado Joe and I have been watching the channel on you tube. Can't weight until it's delvered. I have a pretty good understanding of the fundamentals on how to use the grill after watching some of your videos. I have cooked many chickens on a gas BBQ and have always put a drip pan under it to catch the drippings to keep the bottom of the BBQ from getting to greasy a messy. Is this necessary with the Kamado Jos or are the drippings burn off as it cooks ??
Hi John I actually wanted to find out if grease build up from drippings etc a problem in the bottom of the Kamado Joe as it typically is in a Gas BBQ. In a gas BBQ you eventually have to clean out the bottom of BBQ from all the accumulated drippings
Thanks a lot John doing my first cook tonight
@@29gac a little late to reply, but no don't worry about drips. Make a pizza at some point after - the temps are so hot they incinerate everything to dry ash you can brush off anything on the ceramic after that so it looks almost like a new grill.
Can you fit two birds on the spit on the 18” KJ?
Hi Daniel! Definitely depends on size🔥
Howdy Joe! Would you be able to recommend a rotisserie solution for the XXL Big Green Egg?
That's a crying shame. I need the capacity of the XXL and the utility of a rotisserie. Do you happen to know of any other companies that could offer a solution?
How are you maintaining 350 with the dome open? Do you never close the lid when using the rotisserie?
@@KamadoJoeGrills you must have changed your mind. czcams.com/video/2CwKicz6mjw/video.html Love your cooks. Learning a lot from you, so thanks! Gonna do this rotisserie turkey for thanksgiving.
How did you lose the weight?
do you close the lid ? won't the fire be too hot if you dont?
Wondering the same thing....
What song is playing?
Hello...it is now late 2016..do you have one to fit my XL Big Green Egg..please let me know. thank you kindly!!
Kamado Joe great news..please provide your contact phone so I can order as soon as you have it in Stock...much appreciated!!
joetisserie or dojoe?
Do leave the top open for the entire cook?
Ant McLeod I was wondering the same thing
I close it
What is the weight capacity for the JoeTisserie ? Can it do two birds at once?
Where the heck do I buy one and will ot work on my large for BGE?
Thanks buddy! Keep up the great videos.
Just cooked a chicken earlier today.I did not add any wood but still got way to much smoke from the fat of the bird.I cooked a 4 pounder at 350 for about 1 1/2..Didn't like the taste.. Is it suppose to smoke that much during the cook???
Denis Le Guerrier you didnt get your coal properly ashed over before you put the chicken in most likely. I dont agree with most peoples techniques of filling the firebox with fresh coal and wood and then putting your meat on right after lighting. Best way for me is to get the coals raging hot to get most of the coal started and to get rid of that initial grey smoke that comes out when you start it. then i close the vents most of the way til my temp comes down appropriately and it starts to burn clean . it takes longer but when i put my meat on i have a clean/clear smoke so i only get a bit of smoke on the chicken and no bitterness.
turtlepowersf most correct way. Good going.
P
That’s right John. The breast meat makes good dog food. Just kidding. I make chicken salad with the breasts
Looks great John. I need to get my hands on some of those meat church rubs. They seem to be gaining popularity.