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Here is a pair of new OctoForks that I bought and put together. It only took a few mins. to get them put together, Going to rotisserie for the very first time on my 16 inch KK. Just spiced up the ribs with some garlic, pepper and paprika and put them on the rotisserie. 210F - 225F for 3.25 hours. Juicy and perfect bite, actually these were the best tasting ribs I have ever done. Did some stuffed mushrooms while the ribs were cooking. Stuffed with cooked chicken sausage meat, onions, red peppers, cheddar cheese and topped with Parmesan cheese. Baked for 20 mins. at 400F. Dinner is plated. The ribs were easy to take off the OctoForks and a little soak n hot soapy water and good as new. This is how they looked after taking the meat off the forks. They were easy to clean and if there was a lot of stuff stuck I'd put them in the dishwasher. I am really very pleased with this setup and I will get even more use out of the 16 inch KK. I have a couple of videos, can anyone please give me detailed tips on how to attach them?

Fat man is on the road and should be here next week. Just in time for me to unpack it, move it in place...and then work has me on the road most weekdays through end of April. A little excitement there, but @DennisLinkletter moved some mountains to make sure I get it before end of next week, otherwise would be waiting for two months.

@ckreefneeds to make them a tiny knife display board.

Here we go for my first videoes, Ribs have just been put on the KK. Ribs are ready to take off the KK. It was a very dark and windy day next time I will hope for sunshine.:) Thanks, Keith and HalfSmoke for the help in getting these videos up. You may live to regret it.

You are so right I did notice how the ribs were basted by the rib juices. As I said I did not baste in fact I never opened the grill until I thought the ribs would be done. I am really impressed and already have some ideas on what to try next.

Here is a video shot just after the ribs went on the KK. P1030003.MP4 Another video just at the end of the cook. P1030008.MP4

Here’s the new 42” Serious Big Bad on the set.. Redefines YUGE!! photo Rob Baas

Hello, Well almost a new owner as I am waiting for it to ship. I have been wanting a KK for months now and after three months of constant hints and quite a bit of badgering, my wife finally gave in and green lighted the purchase of a new KK 22" Supreme Hi-Cap. It was a hard sell since we have a large gas grill, a gas smoker and an 18" Vision kamado. Since the purchase of the Vision, the gas smoker is never used. We are almost empty nesters with one child graduating college this May and two others who are grown and out on their own. We also are avid home brewers with a 25 gallon brewing system and an indoor pub with four taps. We entertain quite often and I was looking for a way to increase the volume of food that I can cook. Now I have to wait on the KK to arrive which I believe will be quite difficult! I will post pictures once I have received it. So excited I can't stand it! Keith

Keith, I believe that is it. Some of the folks on this forum suggested it to clean grill grates and rotisserie baskets. I'm a believer now. Very easy to clean the smaller parts like your octoforks. I need to find something larger to throw a grill grate in.

Nice cook Mackenzie. Was that a half rack on each fork? I cleaned mine up using the PBW for the first time. Let them soak in the sink for about an hour and a light touch with the brush had them looking good as new. That stuff is amazing.

you got my attention with this statement MacK!

Well that's different. I guess I'm just not up to speed. What's with this miniature BBQ craze? My 16" is as small as I care to go.

Another excellent plate of nachos!

I'd upload one to youtube and then just copy/paste the link. Youtube is free and super easy to upload a video. You can do it in minutes

Yes you nailed it (no pun intended) lol I use toothpick (instantread therm) and it never lies!

Thanks, Paul. I am excited about trying it on my 22 inch KK.There will be a lot more room. These ribs were as moist as chicken on the KK.

Looks like it did expire. Oh well. Will wait until @Keith OctoForks runs another one.

I'm shocked that they can find all these tiny knives and stuff to do this with.

Reminds me of a story. I had a roommate in CA (4 of us rented a house together to save on rent). One fellow was from Singapore and loved hot sauce (sambal, sriracha, tabasco, etc.) He also wouldn't eat a steak that wasn't very well done - I'm talking about burnt up. Then he'd smother it in hot sauce at the table. So, obviously we razzed him a lot about wasting the steak and he should just pour the hot sauce on an old leather shoe. One weekend when we were grilling steaks, we swapped his for an old shoe on the grill when he wasn't looking. Wish that we'd taken a picture! On the upside, he got the joke and was OK with it, but it didn't change his steak habits at all.

This was Canadian pork and stayed super moist. It was nice to have them individually wrapped and keeping warm in the cooler as I could bring them out one by one and have fresh hot meat each time. The first piece made over stuffed pulled pork buns for 8 and then I pulled another which also went straight away! Sent from my SM-G935F using Tapatalk

I don't think anyone would pass on a plate of that looks wonderful.

I'm late to the party but welcome. If you dedication to cooking and smoking is equal to your brewing we're in for a treat. Not much I love more than a home cooked meal and a good home-brewed IPA!! Again congratulations and welcome.