Can I ask why? What benefits have you noticed since using the ribolator?
Have you found any benefits aside from better utilization of space and elimination of uneven cooking?
Has your 'Q improved? What problems did you have prior to the ribolator that you no longer have?
Thanks!
Eric
THE BURNER THEORY!
If you take your hand and put it on a stove burner you will burn your hand. (and yes the burner is on). If you hover your hand above the burner, it will be warm or hot depending how far your hand is away from the burner, but you won't have searing flesh.
So, one way burns, and the other doesn't. So, if you where going to cook something without burning it would you put the food directly on the burner or would you hold it above the burner and let it cook slowly without burning?
THE ROL SECRET REVEALED!
The secret to the rol is to cook with indirect heat. That's it!... forget the self basting theory, even though it will do that if you have the trays filled with dripping meat, but it boils down to cooking with indirect heat.
And speaking of boiling, if you lay any food on a hot grill without watching it you will boil the juices out and have dry tough food, but if you have the food rotating in the heat the food basically just sweats, eliminating very little of that flavorful juice, Thereby your food is juicier. you just set it and forget it.
That's why everyone foils their ribs isn't it? Because if they left them on the grill for the full cook they would be burnt, dry, or tough, or all of the above. So, is foiling Q'ing? Might as well throw it in the oven.
And when you boil your food in your foil it changes the texture of the meat, and you boil away allot of your seasoning and some of the smoke flavor. So do you want to eat yummy, swollen, bloated boiled ribs or jump up and down, slap your daddy BBQ ribs? (sorry harry soo)(who has an rol by the way) there's no foiling on the rol, so your Q'ing right to the end. Just like the caveman.
You can ask any Q'er who cooks in comps if he would rather cook with direct or indirect heat. And to further prove the point, why do web heads move all the charcoal to one side of the grill and the food on the other. (INDIRECT HEAT)
So the question is, how are you going to BBQ any quantity of food with indirect heat on your weber or gasser. You can't, that little warming rack on your gasser wouldn't hold a small squirrel, and cooking on half your weber...well... you could get the whole squirrel on that, but that's about it.....
ENTER THE ROL...
So quit trying to figure out how or why it works, it just does. Did you have to understand how your car engine makes the car move before you got in it? You just know it does...do you have to know why all the voices in your head tell you to burn things or eat boogers? Of course not, you leave that to the professionals.....how did these matches get in my hand? Doh!
Just remember, the Rib-O-Lator will love you when no one else will.
And now the award wining Rib-O-Lator:
