Rotisserie

[Dupain]

Doing this pork belly on the KJ Rotisserie tonight Pesto3.



See how it goes. @3 hrs with a bit of wood chips now and then but I don't want to burn it.

Just worried about the flare ups.

Big slab of pork belly and coated the inside with butter and herbs.

Tied it up and marinated with lemon grass, garlic, onion, lemon, salt and pepper.

Will wipe the skin clean and coat with a layer of light soy sauce and use the remainder of the marinate mixed with olive oil and light soy as a basting.

[Dupain]

Ok. She's on.

Will leave the lid open. Mesquite chunks to follow.

[Dupain]

Cook going ok.

I use the cheese as an indicator which was spread on the meat side, so the furthest from the skin, starts melting @65C.

One hour to go.

[Dupain]

Nearly done.

Ensuring a crust.

[Dupain]

Found it hard to control the temperature with this new KJ Rotisserie.

Charcoal far away from meat but add more, results in limited movement of charcoal to manipulate temperature, i.e. when it gets hot ... hard to do anything about it.

Ok for meats that don't require variance of temperature.

2.5/5 result.

Result was a juicy pork but crackling was poor.

[Pesto3]

Mate, I picked mine up just over a week ago. I was able to stabilize the KJ at 400f but to achieve this I had my vent settings where they would normally be for a low n slow.
Here was my set up.
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I off set the coals and put a drip pan in. This worked really well
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Turned out great.
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The next day I fired it up again, not to cook, I wanted to get this temperature sorted out. The dome seamed to lift up at the front. I adjusted the bands, making sure they were still tight but it gave me a better seal on the JT. I was able to maintain a temp off 225f. Here a a couple of other cooks I have done.
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Give it another shot mate, I like this thing a lot but I don't think it's a "game changer" like some others have said. It's a fun/different way to cook. The wife has asked for a leg of pork today for Mothers Day. I will post my results.

Cheers mate.




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[Dupain]

Thanks mate, was disappointed with the cook. The last pork belly went well, this one not even a pass. Will try your set up.

Love your crackle. Good stuff.