r/KamadoJoe

I have to say the rotisserie is worth every penny.

Fellow KJ grillers

I need some ideas for this seabass for the bbq.

I have lemon smoking wood chips for mild smoke flavor.

Who has done this and how? Any ideas are welcome

Thanks!!

Turned out perfect. Skin was finally crispy for once!!

Last year’s ham was a bit too dry for my taste, so I switched things up this year and didn’t choose the spiral-cut bone-in ham. Instead, I opted for this beautiful cut.

My setup included a slow roller, a small drip tray with a litre of water, an accessory ring, deflector plates, a large drip tray, grates, and the ham itself (complete overkill, added 4 Meater probes… but it worked!). I set the temperature between 140 and 150 degrees Celsius.

For the homemade glaze, I used ¾ cup maple syrup, ¾ cup brown sugar tightly packed, 3 tablespoons of Dijon mustard, ¾ teaspoon ground cinnamon, and ½ teaspoon allspice or nutmeg.

The result was awesome!

Credits to Smoking Dad Bbq, use this link https://youtu.be/bOsMzl6iAEY?si=HnbPzUCWQTzdV-Pe