I have my Joe II for about a year and a half now. Still experimenting and learning how it differs from my Weber kettle (which I still use). Bought a Joetisserie earlier this year and am struggling with temp control and direct heat management.
With my Weber, I use side baskets and a foil pan to get indirect heat on my meat. With the Joe, there's not really a way to do that and the seal with the Joetisserie doesn't ensure that the vents are my only source of oxygen for my fire. Based on that, I've been using the diffusers to deflect the direct heat from the coal basket.
I've been using both diffusers together, then pulling one off, if I feel I need more color, crispiness, etc.
Talk to me. Good idea or are there better methods for getting the best out of the Joetisserie?
TIA
by WranglerWheeler
1 Comment
I run it on direct but with a little less charcoal and also stack it up towards the back more so the front half has hardly any. Usually turns out well but I personally like the taste and smell when the juices fall onto the charcoal direct