Perfect JoeTisserie chicken... EASY & the HARD(ish) way | Kamado Joe 101

[@janvandroogenbroeck]

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..

[@ginoscamardi1215]

Another awesome video with the Joetisserie! Step-by-step guide for a beginner or advanced Joe Kamado cook! Thanks, James!

[@justdave6587]

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!

[@SmokingDadBBQ]

Great tip!

[@PhasesOfIronCarbon]

Can you freeze the chicken stock? Just got into the Joetisserie chickens and they are superb

[@justdave6587]

@@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

[@bryanpinckney8837]

This is a great recipe and walk-through! Pretty much got a standing ovation from the family on how well the chicken turned out. Thinking I may try to do something similar with a turkey for T'giving. I modified the potato idea slightly using @BehindthefoodTV rotisserie duck recipe and put fingerlings potatoes (seasoned with the left over compound butter injection!) underneath the chicken to cook. Came out amazing. Thanks again James, love the video!

[@BehindTheFoodTV]

You make all of this look so easy James! Nice job!

[@rmuranaka1]

You're the best explainer. You have upped my game. Family hated smoked meats because I oversmoked them. Not anymore. Keep it up!

[@SmokingDadBBQ]

I appreciate that

[@kurtfillman9266]

Thanks again James for sharing your methods with us. Using my Joetisserie for the first time today! Got a 6 pound bird that I'm injecting for extra flavor. Like the baked potatoes top too for a side.

[@koryweaver5868]

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.

[@TheZeke2230]

Grateful for your videos and for my wife for getting me a Kamado Joe for my recent birthday... Dying inside from the "Great White North" comment though as All I can see are Bob and Doug McKenzie standing next to you arguing, while Geddy Lee is singing at octaves above what dogs can hear...

[@emmgeevideo]

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!

[@bmrozek]

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. 🙂

[@backyardbbqusa]

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.

[@EChaseWright]

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

[@jamesorr1200]

Scribing the centerline… Brilliant tip! Thx.

[@xerxeth1861]

Great video, just got a kamado joe and joetisserie. This video is exactly what I was looking for.

[@SmokingDadBBQ]

glad you liked it!

[@ntyhurst]

This is helpful. Might I suggest that if the meat is already dry brined that the butter could be unsalted and would really change the flavor?

[@audiesplace4318]

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.

[@emmgeevideo]

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.

[@paulthomas3782]

Chickens look amazing you sold me on the injection method Cheers James

[@hammadhassan2415]

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 😊

[@AndyHuotCreations]

Have you had any issues with the fire bowl retainer ring popping off during a cook when you have no grates or weighted objects on it? My BJ2 ring seems very temperamental due to a little twist it has in its natural state. Every time I install it, I quickly put the grate ring on but I can't use with the Joetisserie installed, so I just put a half grate in the front. Unfortunately, this limits the size I can place on the rod.

[@shawnstinson8902]

Thanks James for your step-by-step instructions. I’m new to kamado cooking (had pellet grills for nearly 10 years - and loved the results). You have made the transition easy (and, yes, you are responsible for me purchasing a Kamado Joe rather than one of the others). So far I’ve cooked rotisserie wings in the basket, rotisserie whole chicken (went with the injection method in the video - oh my was it great), burgers, steaks, and now pulled pork. My family thinks that I rock on this thing - keeping your videos as my little secret. Oh, and the flavor beats the pellet grill hands down. Many thanks!!!!!

[@davesmades795]

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?

[@d.fremlin2354]

Great stuff. now you need to try the compound butter under the skin with a half lemon in the cavity vs the injected. cheers.

[@robdel99]

To keep my cover down when I use the JoeTisserie, I simply hang my DoJoe frame on the cover handle…. brings everything nice and tight!

[@miriamkerzner6671]

Being kosher adjacent, I'm uncomfortable with a buttermilk marinade. I was intrigued, so I looked up the science -- acid, salt, and fat. It turns out that mayonnaise makes a great substitute, especially homemade without the added sugar. My chicken turned out incredibly moist. Btw, if you buy a kosher bird, it's already had a long time in a dry salt brine already which accomplishes both the flavor and moisture goals you have. It also saves you the time of the dry brine unless you want to leave it in the fridge to air dry.

[@billholt5573]

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.

[@SmokingDadBBQ]

enjoy the Joetisserie!

[@rickzabala6020]

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?

[@MT10oreo]

Hi! Where did you get the extra forks?

[@GrantHendrick]

Thank you James for another great video. Now I am hungry!

[@SmokingDadBBQ]

Glad you enjoyed it

[@TheRssr1979]

Sometime i miss my Classic 1 ssries Great looking birds

[@pierrevautard6463]

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;

[@tlc2011jlc]

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!

[@smokingtarheel3003]

That looks incredible! I hope it warms up soon!

[@chiefkeyes73]

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?

[@SmokingDadBBQ]

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

[@mladenbasic1]

That Lowe's is in Hamilton on Barton Street. Welcome to my neighborhood!

[@SmokingDadBBQ]

yep you got it, thats where i bought my series 1

[@DeLFeTube]

Was having flames whilst cooking the chickens not an issue with the Meater probes ?

[@AA23065]

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.

[@russelltownsley5351]

Can you use the pepper canon with pepper corn as well as spices?

[@bless5107]

Love your videos.

[@SmokingDadBBQ]

Glad you like them!

[@HiranArias]

Can we have a test of mopping vs injection on the rotisserie?

[@user-ub1gz8lx8c]

Holy that looks delicious props!

[@Sanchos_Grillin_and_Chillin]

What recommendation do you have for a thermal pen?

[@amitpatel-gy3tu]

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!

[@agpmjm]

nice one. JoeTisserie on the wish list,,,

[@SmokingDadBBQ]

Good luck!

[@Jared-sh2wz]

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?

[@jameslaird8936]

Can you post a short of your SPG recipe please? Thank you! I trust your ratios much more than the rest of the internet!

[@SmokingDadBBQ]

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

[@RumandCook]

Awesome stuff. Tough to beat rotisserie chicken! 🍻

[@ianrever3955]

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 .

[@SmokingDadBBQ]

01:59 overnight dry brined

[@AbrahamCollins1786]

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.

[@AA23065]

I was thinking this too, can you impart extra flavour through stuffing the cavity on a rotisserie

[@MrMackMike]

trying this today. So far I've spent about 90 minutes trying to get the temp stabilized. Still al 390 F.

[@franquil85conn]

Wonder if the joetissere will fit a grilla kong

[@karlkrasnowsky3895]

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?

[@johnkuveke9749]

I have a classic 111 and a joetissiere and will definitely try this. Any recommendations on a good injector?

[@Andrew-ub9kq]

Hi James. Would you use the Jotisserie in the same way to cook a whole suckling pig or would you suggest the sloroller?

[@danielrobbins150]

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?

[@SmokingDadBBQ]

I haven’t had an 18” one to test yet

[@jonspeak2807]

The dry brine is a game changer! Worth the time in edible gold! DON’T SKIP!!

[@mikelee5224]

Great video! Thanks

[@denverbuckeye2263]

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.

[@SmokingDadBBQ]

The salt brine is critical to getting good bite through skin with some crisp. It’s not air fried crisp but plenty good

[@katmoo8708]

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.

[@seansean5875]

Want to see roast duck using this method if possible, assume that would be delicious

[@domlangford8411]

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?

[@Keith80027]

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?

[@SmokingDadBBQ]

I am making the ham today. My JoeTisserie for the big joe came with two sets

[@jonnyvanderhorn1672]

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!

[@lazydog274]

Woof woof nice 🐔

[@talezfromthedashcam3138]

LOL Spring in Canada is what, July?

[@SmokingDadBBQ]

Yep… late July 😂

[@rshea41588]

I know you love fogo but have you tried B&B? I absolutely love it!

[@SmokingDadBBQ]

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

[@rshea41588]

@@SmokingDadBBQ you will not regret it!! My favorite is the Hickory Lump Charcal. everything will taste better when you try it.

[@rshea41588]

@Debbie Kenney awesome! You're going to love it!! Only thing I have not tryed it with is pork and fish.

[@rshea41588]

@Debbie Kenney like james getting everyone on team red im trying to get everyone on team B&B lol. Glad you liked it!

[@wesleydrew9242]

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.

[@samacc2536]

I did 2 4lb birds on my classic, fits nicely!

[@donaldrozema7567]

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?

[@PatrickStrodel]

Love the measurements by weight!

[@SmokingDadBBQ]

Thanks. Remembered this time lol… although the wind likely blew some of it away

[@SpYucaipaSoCal]

Just watched Mad Scientist bbq Jeremy rotisserie a brisket. Come on James. It’s different he was impressed how good it was.

[@SmokingDadBBQ]

Did you see my direct rotisserie beef ribs a year or so back? - kzbin.info/www/bejne/oZK6kHWufc1plZo

[@Kamado_Allsorts_UK]

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😁

[@dres-bbq3569]

Nice chicken and a rottiseri is like salt and pepper the belong toghether

[@pfa231]

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.

[@nodidog]

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!

[@pfa231]

@nodidog pestle and mortar is inconsistent and takes skill. Coffee grinder gives you the same result if not better for 1/8 the price

[@lannylippold1461]

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.

[@pfa231]

@@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.

[@nodidog]

@@lannylippold1461 Nonsense. It does the same job both faster and cheaper.

[@macleod5295]

Why is your aluminum foil gold?

[@SmokingDadBBQ]

Grocery store wrap came that way

[@CoolJay77]

Injected , charcoal rotisserie chicken, that is amazing.

[@SmokingDadBBQ]

So good!

[@user-wo8mc2xw2p]

Can you spatchcock a chicken, put it on the rotisserie without a flat basket?

[@adamprice6415]

I actually spin my chicken spatchcock style.. cooks quicker and the breast, thighs and wings all come together temp wise evenly.. Thank me later.

[@davesmades795]

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.

[@SmokingDadBBQ]

report scam accounts using my photo (account name is not smokingdadbbq) ... i have done the same and blocked

[@user-ub1gz8lx8c]

Seriously open a resturaunt so we can try your food people will come lol

[@SmokingDadBBQ]

i am thinking about an open house this summer