ribolator .. how does it compare cook performance to spit rod

[toolhead]

i like the idea of being able to rotisserie lots of meat..

BUT seeing the ribolator in action, via videos.. i question that the meat doesn't face the coals.. 360 degrees like spit rod does..

so you dont get the juices/ fat, basting the meat..

any  feedback from others on this..

i can spit 2 racks of babybacks .. that may be better than having larger capacity but not getting the full value of a rotisserie spit spin on the meat..

as i mentioned on earlier postings.. ive taken a breather but back in hardcore accessory action this season..

1 craycort 22" ci grate is coming as soon as their sale hits

[tspin818]

I don't know if I have ever actually used my ribolator for ribs. It is one of my go to accessories for doing chicken on the roti. Here is a link to a video of mine in action.


https://youtu.be/nw5IBnoa490

Sent from my Nexus 7 using Weber Kettle Club mobile app

[swamprb]

Rib-O-Lator on the Cajun Bandit 22" Kettle Conversion video shot by my friend Michael Stevenson

https://www.youtube.com/watch?v=aULTIgBof0E





First Place Appetizer "Anything on a Skewer" 72 Teams Tree Top Yakima, WA 2010

ABT's on the ROL indirect!  It not only WINS, but it PAY$$!







I use it direct with my Drum Smokers as well as Indirect on the Pellet Poopin' WSM and Cajun Bandito's!

i like the idea of being able to rotisserie lots of meat..

BUT seeing the ribolator in action, via videos.. i question that the meat doesn't face the coals.. 360 degrees like spit rod does..

so you dont get the juices/ fat, basting the meat..

any  feedback from others on this..

i can spit 2 racks of babybacks .. that may be better than having larger capacity but not getting the full value of a rotisserie spit spin on the meat..

as i mentioned on earlier postings.. ive taken a breather but back in hardcore accessory action this season..

1 craycort 22" ci grate is coming as soon as their sale hits

Dude-If you are only using a spit rod and forks, you are missing out on a whole lot of rotisserie accessories on the market, you need to get serious - this ain't BBQ 101!

[toolhead]

K...k....

Im still need to wrap my head around the ribolator not spinning the meat where you dont get 360 degrees coal exposure and juice drip action..which results in ribs getting the bacon like crisp and taste.....

Im gona have to process this is ny head more....tks for the reviews....helpful

[1buckie]

K...k....

Im still need to wrap my head around the ribolator not spinning the meat where you dont get 360 degrees coal exposure and juice drip action..which results in ribs getting the bacon like crisp and taste.....

Im gona have to process this is ny head more....tks for the reviews....helpful

@toolhead
Think about it this way.....it's a Weber....covered, damper controlled cooking....if you please!!!!


Once you cap the lid over stuff, the classic (dare I say, perfect?) Coriolis Effect, or swirl of heat caused by the curvature of the lid (it's like the dang trade winds in there!!), takes care of what your concern might  be, i.e.:
the convection + radiation + swirl  takes care of cooking from all angles.....any "drip effect" will still be there,
perhaps not quite as much as a regular roti, but plenty still the same....look at Swamp's 1st pic after the video.....I'd eat THAT chicken any day & twice on Sundays.....

Oh and @swamprb  I'm gonna ask you the same question I get asked a lot....."How many people you feedin' ?"

[Big Dawg]

Thanks for videos.  Looks like a great accessory ! !





BD