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  1. fwismoker

    Canjun Bandit Rotisserie/22 WSM

    YES and there's a major difference from hanging. .   Wait until you spin ribs vertically....the glaze is amazing!      This is the kit this person used. ^^^^^  except his was for a 18.5" WSM. http://octoforks.com/product/cajun-bandit-22-5-cordless-rotisserie-system-w-octoforks/
  2. fwismoker

    Canjun Bandit Rotisserie/22 WSM

    Here's a cook from today actually of a18.5"  WSM (they have 22.5 too) CB kit from OctoForks doing a rib roast.   
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  9. fwismoker

    5 Cheese injected pork chops on a stick! :)

    Cheese injected pork chops on a stick? ....Are you kidding me?? No I'm not and they're SPECTACULAR!!! :) Injected this with pepper jack and monterey jack cheese. Super moist rack of pork and the cheese just added extra flavor! Rotisserie with OctoForks over maple split fire Tip: It helps to add...
  10. fwismoker

    First whole packer

    Slow cooked brisket over a clean slow fire and  Rotisserie OctoForks pork w/ burnt ends over a wood fire.... YES YES YES!!!
  11. fwismoker

    NAKED RIBS, NO RUB, NO SAUCE!

    Looks great Al!  Sometimes I do mine with just S&P.  It's nice to be able to just taste the meat and smoke...el-natural!
  12. fwismoker

    Tri-Fecta Chicken (Dirt Saylor Inspired) with tasty dizzy pineapple!

    Appreciate that Al!  This roadside marinade/spatchcock experiment worked out great!
  13. fwismoker

    Tri-Fecta Chicken (Dirt Saylor Inspired) with tasty dizzy pineapple!

    Thanks Case.  It was a nice change vs the standard old rub!    Sounds like a winner for a big party like that.    BTW with 8 tines going into that spatch it wasn't moving. I like it!
  14. fwismoker

    Tri-Fecta Chicken (Dirt Saylor Inspired) with tasty dizzy pineapple!

    Thanks Gary!  The roadside was definitely a nice change and the spatchcock did great!  Very even cooking and nice to brush the marinade on the inside too. 
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