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I spent Saturday with Bob. We started off the day before sunrise. I didn't take any pictures but, first up was a rack of baby back and a rack of St. Louise spares. The BB seasoned with King Kooker Hickory and the spares with S&P. Bob settled in at 225*. The spares came off after 3.5 hours and a little over four for the baby back. While the ribs were cooking I started getting breakfast ready. Bacon, mushrooms, asparagus, tater-tots, and an Italian cheese omelet. Egg meets omelet parts And on the plate. I like a nice lite and thin egg exterior. The ribs went into a towel lined ice chest and the chicken wings went on The wings cooked for an hour at 225*. They got turned and Bob was cranked up to 400* to finish the wings off for the next 45 minutes. Can wings have a money shot? HA!! Crisp skin and juicy interior. YUM!! Cranked Bob up to 600* and did a nice steak for dinner. Mushrooms and asparagus as usual. Thanks for looking. Paul

You know, I am all for veggies and eating them as a main occasionally, but I just don't care for food that pretends to be meat. It should be it's own dish. Otherwise all you do is compare it to what it is supposed to be. Sent from my iPhone using Tapatalk

Just finished eating from the octoforks cook. All in all, it was fairly successful. I think the great thing about them is you could really load up the grill. I think I could have easily done 4 chickens on my 23". The thing I had difficulty with was keeping the food on the forks. The chicken was tied on so it was secure and the sausages held on pretty well. The vegetables were a different story. I loaded up half a pair with mushrooms, onions, and tomatoes and I lost nearly all of them to the fire. Here are some pics. I had some bacon on the far left for a salad. It actually held up pretty well; that was the food I was most worried about. On the far right, the forks were loaded up with vegetables when I started. It didn't take long to lose most of them. Sausages and what was left of the mushrooms done and plated. The chicken was really tasty. I really like the roadhouse chicken recipe. I am thinking I will prefer these to the traditional setup for the rotisserie . The main advantages as I see them are at least doubling the capacity of food and it is also easier getting the food on and off of the rotisserie. I did have a few casualties losing food into the fire so it is probably a matter of choosing wisely. I am sure Keith can chip in with some tips.

Once again...where's the beef!?

Those both look good. I'm surprised because it looked like total cook time is around 3 hours. I may need to submerge mine in liquid next time to speed cooking. Sent from my iPhone using Tapatalk

BTW - that's not a burger. Total sh........... Carnivores rule, vegetarians drool - LOL

We immediately ordered 75 after this fitting where the images were taken. They will go out the end of the month and if we have any Airmails going to the warehouse we will toss 10-15 inside. When the come in all owners of Cold Smokers will receive them.

More to come, but I've got the answer to the age old question of whether you can fit two 14 lb Wagyu briskets in a 23.

This happen today in Queens NY!

Better stay out of his way.:)

Could be any of the Eye states - Indiana, Illinois, Iowa, Idaho - LOL!

It's going to be reliant on the pace of OctoForks Sales to justify putting more things into production. I'd hope to start getting them out by the beginning of the 4th quarter. Trust me there will be plenty of learning all the things you can do with the forks themselves to keep you busy for good while but as soon as I can will release additions probably starting with some custom spit rods that bolt on...next skewers and down the road some custom baskets. I'll plan some cooks to show the spit rod accessory since that'll be the next thing coming out.

Thanks, Steve.:)

Yes they bolt right on to wherever you want them. They'll go onto the claws or the spreader bar or both. If you can tell by looking at the video some are bolted right on the spreader bar and the end ones are going through the claws. In that cook I wanted more skewers on each side so I put the claws on to extend out and make room for more.

I'll give it that. It would have been a good entry in the veggie challenge.

I'm going to get Dave Zier to chime in here.. He's our KK meat wizard butcher..

Mine sit at 550 check at 6 may go to 8 I'd rather check early then rely on a set time this is for my dough Outback Kamado Bar and Grill

Would of went well in the veggie challenge. Lol Outback Kamado Bar and Grill

Garvin

Worth a try.

Prior to me making your dough recipe i had made a batch which i froze and i needed to get those cooked because your recipe was what i plan to use from now on. So these last three pizzas have been my old dough recipe. Haven't used the pan on the last two cooks, just parchment directly on stone- Garvin

What a tease you are Keith.

That was my thinking. Where this system will really shine is with the add-ons Keith has planned -- skewers, baskets, etc. In the meantime, might be fun to try vertically spinning a lasagna.

Your chicken looks great and I can understand about the veggies as they cook they will soften up and tend to move around on the tines which means they loosen up and fall off. Keith has them all jammed up with no place to go as they cook. Lots of learning and tons of fun doing it. What was your grill temperature?

That is what I call loaded up lol

Looks really good! Yes a tip for veggies be to have the tines facing each other. I did this for kabobs once My favorite way to do veggies now is with the skewers that bolt on but they won't be out for a little while. Oh I've heard GREAT things on the roadside chicken....Gotta try that soon!

This the best one yet, 10 inch on a 550 degree stone and 10 minutes in Kamado! Garvin

Nice quick lunch Outback Kamado Bar and Grill

Training wheels

It's a storage unit now for tools and grates!

What's that green round thing? Garvin

Alright, some APL baked beans, starts with grating the pepper and onion, then squeezing out the moisture. Mixed up, then topped with some of my most recent batch of bacon. Done. Bouchon Bakery corn muffins. Sliced. No plate shot -- too busy plating for my guests.

Ok got firebricks to 515 and place pizza in pan on top 8 minutes later had this, getting there!! Garvin