I think we've gotten down a wrong path these last few years chasing smoke. The classic pit wasn't an indirect smoker but direct over low coals with constant turning to even out the cooking. Nothing beats that old, traditional, flavor.

Would love to see how a rotisserie brisket turns out!

Those turned out to be some good looking ribs. I can't wait to see how a brisket turns out on the JoeTisserie. Great video, James.

I have used this method for a couple of years. There is something said for the taste of live fire food. Great video.

Love these kind of videos on the KJ! Thanks James! I’m curious to see how you did your Joetisserie brisket compared to what I did a while back.

I am excited to try this method. Intrested in seeing how it would compare to your normal indirect method and an offset.

Looks amazing James!!

A comment has nailed it on the head. I have a inground pit and a Weber. I get some days great bbq and some days ok bbq. Same thing when I go to off set smoker restaurants. Enjoy your bbq.

Very interesting experiment James. I wanna see the brisket now!

Just did the rotisserie ribs with a Kabota baby back unbelievable I’ve never had a rib that good keep making the videos 6:11

Heck yes! I would love to see a joe tesserie brisket cool!

Would love to see you spin a brisket!

@SmokingDadBBQ

9 ай бұрын

Coming up

Ever try hanging ribs on a weber smokey mountain? They taste amazing

I’ve been toying with this idea for awhile, I’m glad you did it first ! I’ll be putting a rack on the Joetisserie this weekend. I’ve also toyed with the brisket idea, I’ll be eagerly waiting for you to try it first…

@SmokingDadBBQ

9 ай бұрын

Coming out soon

Every time I see a BBQ guru cook at 300, all I can think of is THIS! IS! SPARTA!!! :P

Maybe just use a rotisserie basket next time. Then you'll be able to keep them nice and flat and straight! Nice work

Awesome experiment. You can get great results juust over an open fire, the Argentinians use direct fire for huge cuts of meat and it comes out very good. They just cook it over a very low flame. I tried it on my classic 3 and it was excellent. There is a famous Asadero named Al Frugoni that lives in Texas and he has a great channel; he shows how to do the live fire cooking.

I've moved to direct fire ribs almost exclusively (using a Primo Oval). There is undoubtedly a risk of overcooking, and I've done that once, but when cooked with care they turn out perfectly, and they are the universal preference in my family. I use the method Bradley Robinson uses in his Chud Box, including a flip and a mop sauce. I've also boated them if I thought the bottom was overcooking, but it hasn't always been necessary. I've done beef short ribs with a similar method, but finishing them indirect as it's a much longer cook and I was worried about turning them into to same leather as your ribs. It was intended as a test for doing a brisket, but I didn't find it added as much flavour as I was hoping, and so I haven't gone the extra step to try it on brisket. Even on a rotisserie I'm worried that there would be too much fat dripping into the fire, and I don't want to trim so much of the fat cap that you're losing what makes brisket great. I'd love to watch you try it though!

looking good. Yes a brisket would be interesting

@SmokingDadBBQ

9 ай бұрын

Coming up

Hey James cracking video. Gonna try these ribs in my mini spit roast. Did you notice how much the ribs had shrunk towards the end? The right clamp was way away from the end of the rib (just an Interesting observation 😜). With the spritzer is that half juice and half water ? Cheers bud. Keep em coming.

I'd love to see a rotisserie brisket.. Not sure how you'll handle the width. My guess is that you'll end up with overcooked and dry sides if you want to have perfectly cooked middle.

That's funny, all the advancements and innovations in spices and rubs today, but I've been a fan of Lawry's since I was a kid in the 70's. BTW wondering if you get Malcolm Reed's Killer Hogs Rub up there? Really good, but has some sugar in it. Even WalMart carries it now.

I would love to see a brisket done on your joetisserie. I have a Weber summit charcoal now but if it is possible I would love to get a rotisserie for it and if one isn’t available, then I would get a different grill with that option available.

Looks like a good "cook for 2" technique as another person mentioned. I didn't see that you added any smoking wood chunks to the charcoal though. Maybe a few buried in the charcoal before lighting might have improved the smoke ring and added additional wood smoke flavor to compliment the direct cooking smoke flavor provided by the fat hitting the coals. Also could try a few chucks or chips in the ash basket under the coal bed to impart some more smoke if you think the fire gets hot enough to burn them.

@SmokingDadBBQ

9 ай бұрын

Forgot to show one buried chunk

Good job, James, the ribs look sensational. If you would like to see a brisket rotisserie cook, may I suggest Profesor Klocker from Recetas del Sur. He has done it a few times with an Argentine rotisserie pit set up and it looks amazing. Keep bbqing, James, your cooks are creative and great too.👍🏻

@SmokingDadBBQ

9 ай бұрын

Nice. I should have checked that before recording mine which comes out shortly

@stevepool8034

9 ай бұрын

@@SmokingDadBBQ the video is called brisket asado from about a year ago

I'm amazed at your rotisserie turkey. I tried it this year but the turkey disintegrated on the spit and fell into the coals😢. I'm not sure what I did wrong but we had take out Chinese for thanksgiving

@SmokingDadBBQ

9 ай бұрын

Oh no. Just did another one this year with stuffing. You need to make sure your prongs are on the flat part not the angle of the spit or they will come lose once getting hot and turn into a shredding device so it’s always good to take a peak after getting it on

@Gemitaur

9 ай бұрын

@@SmokingDadBBQ yes I always check that the prongs a screwed onto the flat part of the skewer. The bird was well trussed and I always skewer through half an onion in the cavity to take out that slop. The meat started falling of the bones. 1/2 of the breast just fell off intact.

I love my Kick ash pan that makes clean out so easy. Interesting way of doing a rib that I will also try! Why not try a brisket on rotisserie. KZread is not showing me a lot of the channels that I follow, are the rest of you seeing this too? I had to search for this video today.

Random question. First love the channel I’m in the process of building my outdoor kitchen would you happen to know what the cut out dimensions are for the classic ?

Could you try it again with the Kamado branded basket for the rotisserie? I wonder if it would be any different and would it fit?

yes to a brisket test on the Joetisserie please

Do you think baby back ribs would turn out good this way?

I really love the Kick Ash Can. For the BJ3 i have to buy the Large or the X-Large?

I think another channel tried a rotisserie brisket and it turned out really well. The only problem is that the joetisserie was not strong enough she will burn out according to them.

@SmokingDadBBQ

9 ай бұрын

I’ve recorded one. No issues … but I’m not the company selling the rotisserie motor so maybe that’s just their sales pitch The 15lbs brisket weighs less than the turkeys I’ve been spinning on it for years

Would Joetisserie brisket burn out the motor due to the weigh? I'll bet it would be a great brisket.

One negative thing about this setup, you can only cook one rack of ribs at the time 😃 Not really great when cooking for more than 2 people. But regardless, it looks great!

@SmokingDadBBQ

9 ай бұрын

Good point!

Rotisserie ribs are the best 🔥

I don't know if I missed it. But did you like them better than then😊 indirect and the double indirect mode.

As much as I love using my KJ, I’m starting to think to get a true Texas barbeque food experience. I have to consider trying a offset smoker or reverse flow. When I switched from a Weber kettle to a KJ back in 2020 I thought it would ease the experience of barbecuing 12 months a year in Canada. Although it has, I feel like I am missing out on that true wood fire experience, which is very hard to produce in a KJ.

@SmokingDadBBQ

9 ай бұрын

I’d go reverse flow so far based on what I am testing

@irishpirate6779

9 ай бұрын

ceramics are great, but nothing is going to produce the full flavor smoke profile like a real offset smoker

Great Ribs SDBBQ!! How long have they been on the joetesserie?

@SmokingDadBBQ

9 ай бұрын

3 hrs

Great looking rack there, James. Interesting results! 🍻

What temp did you cook the ribs ? Great video

@SmokingDadBBQ

9 ай бұрын

275 ish

But you can only cook one rack at a time.

@davelogeman

9 ай бұрын

Agreed seeing how we might scale this for more than one slab would be helpful. I'm not was well versed in the basket or other accessories that might make this possible.

Hello like your video would like to see you do rotisserie chicken over Direct heat

@SmokingDadBBQ

9 ай бұрын

kzread.info/dash/bejne/h2xpyMqbob2faJs.htmlsi=vPVxA5y8uz_xuxh-

Those are some delicious ribs!

Hi James, at 5:45 did all that smoke make for a greasy taste, or was it clean? I think you know what I'm referring to. Thanks.

@SmokingDadBBQ

9 ай бұрын

Mad scientist talked about tossing beef fat into the firebox a while back, the rotisserie sort of does this same thing which is why the ribs tasted smoked without actually burning much wood. It is a different taste. Like burgers direct has more of a charcoal taste than wood.

Oh yes rôtisserie brisket !

@SmokingDadBBQ

9 ай бұрын

Will do

so this looks like it makes great ribs - but the low volume vs effort seems like its prohibitive. Is there a way to get more racks going at the same time?

@SmokingDadBBQ

8 ай бұрын

That’s the biggest drawback for sure. Will have to play with that idea more to find a better solution

Did you say how long it took?

@SmokingDadBBQ

9 ай бұрын

3hrs

A huge disadvantage is that you can do only 1 rack at a time.

@SmokingDadBBQ

9 ай бұрын

Very. Not much space that way

Your la piazza oven lokk like crap, you could do a little scruping and it will be just like new, il have one and its look fine after many use.

@SmokingDadBBQ

9 ай бұрын

It was running in the video so the smoke was making it look blacker than normal