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Here they are done after three hours. Last vid! Comments on the BB32 post first cook: everything you'd expect from a KK, but more. If anything, it seemed a bit more agile on the temps than my 23. Maybe I'm imagining it, or maybe I just need to do more cooks to confirm, or maybe it's that the gas port door is locked tight. Comments on OctoForks: the self-basting effect is noticeable. The ribs had the perfect glaze just from spinning. No sauce added or needed. Cooked a bit faster as Keith said too. These took just over three hours. And you can see from the vids what sort of capacity I have by spinning vertical. Another thing I like is...no messy grates! And I have full access to the coals the entire cook, so I can easily add more smoke wood if I want. Only one OctoForks cook under my belt, but I'm thinking Keith has something here. I see myself using these a lot.

That's a lot of Fogo. Going old school today. No smoke pot or cold smoker. Just wood chunks on the coals. Somebody impaled my ribs. I'll get a better vid later. These three racks barely take up any room. Could easily fit eight racks in there. Need more OctoForks! Those are full size racks. The OctoForks easily extended to accommodate and they cleared the walls fine on spinning. First turn they hit the coals, so had to dig a small trench. Rotating cleanly now.

I personally don't like coleslaw with mayo or sour cream but a good ole NC style coleslaw with vinegar goes perfect with chopped bbq or pulled pork! Here's a recipe for freezer coleslaw that takes about 1hr to make but needs at least 3 days in freezer. 1 cup sugar 1 cup white vinegar 1 cup of water 1/2 tsp celery seeds 8 cups of shredded cabbage 1 large carrot shredded 1/2 cup green bell pepper chopped 1/2 cup red bell pepper chopped 1 med sweet red onion finely chopped 1 tsp table salt Stir together the sugar, water, vinegar, and celery seeds in a sauce pan bring to boil, let boil for 1 to 2 minutes- remove from heat let completely cool. Stir together the cabbage and the rest of ingredients mix well, pour liquid over cabbage and mix well and divided between 4 one quart freezer bags and place in freezer for min 3 days up to 30 days. Thaw coleslaw at room temp for at least 3hrs before serving-My whole family on my mom's side eats this so good!! Enjoy Garvin

Burgers smash style Outback Kamado Bar and Grill

Tried something new for me which was bacon wrapped and pepper + cheese stuffed chicken breast. I used these silicone cooking bands to strap them on.

How about waffles and ribs.

A little over two hours in. Look at that glaze!

I have been wanting to this cook since ordering the OctoForks and today was the day.:) On the KK at 350F. Just about done, 1 hour 10 mins. Plated. That is Malden salt on the potatoes. Chicken interior, sooo tasty and moist.

This loin was already cut for sous vide and frozen but I thought I'd give the OctoForks another spin. Just seasoned with granulated garlic, black pepper and paprika, that was it. Put them on the OctoForks. Ready for the KK. Heated the KK to 425F and let it heat sink fir 30 mins. before adding the pork. Shut down the vents and ran the grill at 350 F for 35 mins and the loins were done. Next time I might go for 375F for 20 - 25 mins. Brought them into the kitchen. Sliced and it was amazing how much juiciness there was. Plated and the light is just right to show how juicy the pork was. I could not have been happier with the results.

Sounds like my kind of slaw

I'm with you there. I see folks having a picnic with mayo based slaw sitting in the sun for hours and think my goodness that must be awful. Vinegar based slaw for me thanks!

Not seen anything like this before. Might have to give it a go sometime.

"Gold just came out of my Butt!" Would that make him GoldSphincter??

Be careful, MacKenzie, you're inching ever closer to chicken and waffles!

I thought about a maple syrup glaze but there was a ton of syrup on the waffle.[emoji16]

Right you are, Keith.[emoji38] Tony, you know deep down it is ketchup for the potatoes.

Knowing how you like a good spin, I suspect you'd like these a lot. You could probably spin a spatched 'roo or a whole drop bear with these babies Unfortunately, I now hit the road today for a grueling month of travel. But home on weekends, and starting to look like I might even get a break for the week of the 19th.

ROFL, a fast convert, HalfSmoke. That dinner looks super duper, awesome colour on those ribs.

I'm thinking KK + spit rod + OctoForks is a winning combination. You've got the moist environment of a kamado, the extended distance to the firebox of the KK (which you won't find in ordinary Kamado's) giving you greater clearance for spinning, AND the OctoForks maxing the capacity and extending the range of what you can spin. Hard to beat.

Those ribs look awesome the more and more i see these octoforks in action the more i need to get me some Great videos my friend

Oh the ribs on the spit forks go round and round...round and round...round and round.

I'm glad you asked. I saw it and thought I'd better not bring it up!

@Keith OctoForks - three racks. Child's play. Plenty of room for more.

Just finished washing off the shipping grime and put on a coat of wax. Also better sunlight today. Here they are. Struttin'.

I had the little waffle and some KK smoked bacon for breakfast this morning.

My grandma always added red pepper flakes to the maple syrup! Garvin