Keith OctoForks

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

Those ribs look FANTASTIC! BTW, it's my experience as well that vertical rotisserie ribs are so moist. You can cook them as hot or slow as you want and they turn out great each way. I'm sure you noticed the glaze that develops because the basting juices really do cover the ribs! Beautiful tasty meal for sure. Great job Keith

Came out fantastic, great color and bark so very happy. Here it is probing over 200* and 207 in spots. Bone pulled clean as a whistle too! Definitely no problem taking butts to pulling.

Just about 185* IT in these pics....Getting hungry!!!

Someone asked about a pork butt. This is on right now actually. I went direct for a while, now it's indirect with a pan to collect drippings. I'll put onions and brussels sprouts in with the pull (along with the drippings) More pics to come later

Since they are melting in your food I'd want to know what we're ingesting. Anyone have any ideas of what's in them?

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.

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.

LOL, I'd love to bring out the skewers and spit rods now but I can't put the cart in front of the horse. The good news is I can share the prototype cooks!

You'll love using them for sure. They're 8" long 3/16 304 SS and the possibilities are endless using them also because you can move them around, double them up etc...for whatever you want to cook. Here I put on some boneless skinless thighs.

IIRC it was about 5 feet worth of kabobs. It was a little tedious feeding them all on but awful fun to watch spin! lol I spread out the claws and used regular forks on the inside for some extra capacity. Those kabobs fed quite a few hungry people. You cooked bacon on there? LOL That's awesome, I'd like to see how you did it. There's so many variations you definitely won't get bored. I bet you could have enough clearance to do 4 racks of ribs, and they'll cook much faster. Wait till you try things like rib roast vertically, and pork loins. You'll fit more on of course but won't see the hole going through the middle either when slicing. It's pretty nice being able to only have the spit rod go through the skinny part of meats vs through the whole length.

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!

Here's the rope sausages. Longer lengths would have been fine but I'd never try full length brats on this way though.

If it's something where the spit rod is going through there's never a worry but if it's something just on the claws themselves I play it by ear but I knew the chicken quarters needed the bands. Things like ribs, roasts etc... 1/2 pair has done fine. Now I've done sausages like these hotdogs (except not doubled up) and they did good and I've done rope sausage where I cut them into 8 sections and put one on each time longways....Oh and that was tasty!

Steve this is how I did halves but now that I have the bands I'd try putting holding it on with those and not need the other half. So if you did it that way you could get away with 1 pair for the two halves....or both pairs and not use the bands OBTW I did some more quarters today....DEFINITELY sold on rotisserie for them. They taste sooooo good this way!

LOL YES! My apologies

Yes sir

No that is 1/2 pair

Great to hear! For smaller cuts remember you can flip the tines inward. I reverse them for things like chickens (vertical or horizontal) If you do a horizontal chicken you can pop the wings onto the tines that way so they're away from the body some and you don't get those tan lines. Look forward to seeing your cooks!

Did you get the same ones? Found mine on Amazon, they had a multi colored pack of 25 count.

They're rated for 600* plus, Also I cook over a wood split fire so Yep they most definitely do.

I tried out some silicone cooking bands today on some chicken quarters. They turned out sooo juicy!

The error on the komodo16 is fixed. Sorry about that. Keith

Steve I'll see what happened. A setting could have been off. Any of the kits come with 1 pair and if you want an additional pair then you enter how many more right below. On a desktop there's a toggle button but with mobile devices you just enter the additional amount.

Here's some split chicken breast from tonight. Very juicy!