What does everyone do to reduce the flare ups from the drippings? It turned out OK but I had to place a cast iron over the fire after 20min because the meat was burning. Doing so gave it a bad smoke taste due to the amount of drippings that accumulated and burned on the pan. 🤦♂️
by Shooterblaze
9 Comments
Same.
I’m having the same issue with my Joetisserie.
lamb is one of the best on a KJ, not tried it on a Joetisserie yet though.
I’m new to this, but I would try using the x accessory rack to put a tray directly underneath it. From there you could remove it to get direct heat to finish it off
I’m new to this, but I would try using the x accessory rack to put a tray directly underneath it. From there you could remove it to get direct heat to finish it off
If there’s way to get a foil pan of water underneath it, I think that would do the trick.
You have to choke the fire down so that the temp is lower. Say 300 on the temp gage. OR, take out the ash basket, put the charcoal grate back in the bottom. Put your charcoal in, and place the x rack on top of the fire box ring. The cooking rack won’t fit with the joetisserie in place. Put a catch pan with water or juice on top of the x rack.
The catch pan should catch most of the drippings and MINIMIZE flare ups. No way to stop them all together.
Can you bank the coals on one side and not directly under the meat?
I bank my charcoal up against the far edge of the firebox as much as possible, ideally not too much coal directly underneath the meat. Then just embrace a little fire kiss here and there. Lamb takes it pretty well imo