MacKenzie

So that is what a Chicago Deep Dish Pizza looks like, tasty tasty tasty. Thanks for the details, all the details.

You tell him, Shuley. :) The devil made me do this.

HalfSmoke can't wait to hear all about your spin.[emoji38]

Thanks, Steve, will do.[emoji16]

I didn't spend a lot of time cleaning them. If they get real messy I'll put them in the dish washer.

I think it was slick, I'd skip the hinges and just put a bolt through the top with a nut below and above the aluminium for a handle.

Shuley, what a great cooking week you had and what great meals the family had. Wonderful.

I didn't have mine put together quite right and I took another pix showing how they are to do it properly. I didn't have the any bolts in the square holes on the ends. This will lock the forks in solid and also make adjusting a little easier. Some people only read instructions only when all else fails. To adjust them all you need to so is loosen both the bolts a little and slide the fork and tighten again. It is much easier to make adjustments with this setup. I had them like this-

I really don't mind cutting the slabs in half. I find them easier to handle.

Aussie, I did the cook in the 16 inch and it is pretty close to the lump, maybe 2 inches or so but I did have the basket full. @ mk1, the thing I noticed most is that the meat seems to be continually basted by the meat juices or perhaps you mean why run a rotisserie this way, I'm pretty certain you could get a lot more meat on using this method especially if you were using a larger grill. I was using the 16 inch.

Yes, cschaaf, that is exactly what I mean. Thanks.[emoji3]

Thanks, Ed, I am still smiling about this cook.

Next question, what should I have done differently so that all those other you tube links are not there?

Steve, yes that was a half rack on each OctoFork. On the 16 that is as much as I can put on and clear the lump basket.

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.

Thanks, Stile, I think you would really enjoy the OctoForks.[emoji4]

Happy days are just around the corner.[emoji4]

Thanks, guys I will try that in the morning.

Still looking for tips that will allow a video to be visible in the post and not have to be downloaded to be viewed, help please.

I had my Thermapen in my hand with every intention of using it but the colour was great and the ribs were shrunk so that was enough for me.:) Beginners luck, I'll take it.:)

Thanks, Paul. I could be in for a big fall. ROFL

I just did some figuring. It went like this- my ribs are usually on for more than 3 hours so I figured after three hours I'd use my thermometer but when I took one look at them they looked done to me. No matter what you rotisserie you always have the same problem when is it done because you can't do the cook with the thermometer in. It may not be as critical because these ribs were continually being basted.

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.

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.