MacKenzie

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.

Why not just contact him. I found him to be willing to help any way he could.

can you imagine what he's think about sous vide.

HlalfSmoke I'm not sure if it expired the end of Feb or not but it's worth a try.: ) I know my ribs were much more moist done this way. The plated shots might not look that way but that's because they were sitting around for a little, while I was taking pixs. I didn't baste the ribs or anything just put some spices on before I started. I am keen to do chicken now.

Thanks, pesto. I will take a look but I didn't do the video with my phone it that makes a difference I used my camera.

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 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?

Steve, I think I have this recipe definitely under control. After saying that the next batch will likely be a bust. Thanks, Bruce, I am enjoying it.:)