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' ?"