So i have 2 whole chickens on the joetisserie. I was aiming for 300F and with the pictured vent settings, the lowest i could get the temp was 390F. Im not sure the picture of the dome is helpful, but included it just in case. Any tips for getting a lower temp with the joetisserie? Not sure what im doing wrong. Thanks!
by International-Gas241
6 Comments
Never cook a whole chicken at 300. 425 is the jam for chicken. Super juicy and crispy skin.
Rubbery at low temps
I hold the lid down with a bungee cord to get a better seal for low and slow cooks with the joetisserie
Looks like you let the temp get too high before you adjusted the vents based on the pics. Those setting on the KJ classic 2 are good for borderline stalling a fire out.
I light the coals then let them burn in past the tumbleweed going out- around 200 I start placing deflectors/grates and shutting vents. Half inch on bottom and first notch on top gets me ~250-275 dome temp once settled in … once there, top vent is the fine tuning. It take a bit/ be patient.
That said, like others have posted, chicken sucks at low temps. Crank that sucker up to 400 and let her rip. Once up to temp I like 1/2 open on the bottom and top (still using the top for fine tuning).
Play with it- not an exact science.
You want a very small charcoal pile pushed to the back of the grill. It really doesn’t take much. 300 is totally fine for rotisserie cooking, you’ll just want to open the lid toward the end to crisp the skin
I think the Joetisserie ring is too far back. You want to pull it forward so it’s flush with the edge of the gasket. That way the seal closes better.