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I think I'm good on the grill with usual rave reviews on just about everything I cook. I'd actually like to start competing on a amateur level. I got the chicken down to an art, my ribs are fantastic and pork butt, is an every other weekend staple. My briskets are delicious but just not up to par for professional competition.
There's pro's and cons to the rib-o-lator so lets start with the cons.
you need to use a minimum of two baskets 180 degrees out for best results, it keeps the balance correct. What ever your cooking needs to be contained with in the basket. It takes 20-30 minutes for initial set up, don't think your going to throw this together and get perfect results. Take the 30 minutes and set it up for proper clearances and operation on first use and you'll be much more happy. The food that you do put in the bucket has to be placed correctly so its well balanced and the trays rotate evenly. As food cooks it gives up moisture and the balance can shift, pay attention to this when you add coals or check how things are going.
PRO's - I usually cook chicken quarters and its some of the best chicken consistently weekend to weekend. I'm getting ready to cook two trays of chicken and two trays of St. Louis ribs today. There's only been one weekend since Christmas '14 I haven't barbecued and used this thing. I definitely think this has improved my chicken which was already pretty good. Not sure if its done as much for my ribs though. They were already really good, and with the rib-o-lator they still are. The real pro here is that the ribs actually cook faster. I can cook two trays of ribs in about 1.5-2 hours and they are just stupid delicious. I say stupid delicious because I am stupid and over eat every time I cook with this. I highly recommend anyone using a weber kettle to get the rotisserie ring and then the ribolator. seriously, I wish I would have discovered this thing 20 years ago. Greatest accessory I've ever found for my Weber and I've been a faithful Weber fan for life.
10/22/16- I LOVE THIS THING! I use it all the time and like anything else the more you use it the more you learn and the better you get. I don't have any problems other talk about. think about what you're doing, this isn't an IQ test. keep your trays balanced, be careful when cleaning. the stainless steel cleans up easily. throw them in the dishwasher and you rarely have to scrub anything off. I have the smokenator 1000, slow and sear, charcoal baskets, obviously the rotisserie and if I could only have one accessory it would be the ribolator (though you need the weber rotisserie ring, spit and motor to make it work). this is the single biggest game changer I've ever used on the weber, it should be standard equipment.
1/5/2020: #1 game changer for the weber- Spider grills, Spider-22 Pellet feeder, #2 game changer for the weber- the weber rotisserie device, #3 game changer for the weber- the ribolator. I really do absolutely love the ribolator, its in my dishwasher right now as I cooked 8 ancho rubbed chicken quarters, a 5 lb corned beef(cut lengthwise) and 5 fresh bratwursts yesterday. I love this thing I couldn't imagine having a rotisserie and not having a ribolator, what a fantastic device. The makers of the ribolator have done a great job with this thing, I love it. I think I'm going to buy another spit rod because I have the ribolator seriously dialed in right now and don't want to remove it.
