I recently bought a Joetisserie for my Big Joe but have yet to use it thanks to some pesky winter weather. In the meantime, something has gotten me thinking and that is how to effectively capture drippings from your roasting meat to make gravy or baste veggies. I haven't come across and effective solution online – some people are recommended installing half a deflector plate on one side and putting a drip tray there but that doesn't seem ideal. Just wondering if anyone out there had any advice on this? I'm even considering banking charcoal on either side of the spit, (maybe using Weber charcoal baskets or similar if they would fit in the Big Joe??) and then putting a drip tray in the middle to catch all the dripping juices – similar to the pic attached. If anyone has any experience with this type of method on a KBJ, I would love to hear about it.
by Siucra_Ray
3 Comments
Def bank the coals. Otherwise, you’ll get bad smoke which will add a bad taste to your meat. When doing Joetisserie, I sometimes put a cast iron on one side of my BJ3 with potatoes or veggies to baste. Need to upgrade to a half moon.
Gravy seems hard because of the potential for a mess and because the liquid sucks up a lot of smoke. It’s prob better on a JOEtisserie when there’s more room for the smoke to escape. I haven’t tried it though. Interested to hear what others say.
Ha, never saw a “down the middle” spit, in a Kamado anyway. Also with bricks. Double interesting. I guess at the end of the day it’s all meat over fire… but this sorta swims up steam in every way possible.
This is a kj classic 3
Cast iron half moon
https://preview.redd.it/5i95lagca5cg1.jpeg?width=4284&format=pjpg&auto=webp&s=e79e42c7af6e7f65748e1f2bd3dd2792b6bec22e