@@myporchbbq. I sent my deposit in February 2022. After a ton of research and watching every Shirley Fabrication video, I'm thinking of a 24X42 on a modified trailer. It's an upgrade from the original patio model I wanted. Being from Canada it is an expensive undertaking and a long wait time but so well worth it. Buy once cry once.
Thank you for watching ! I grew up in Texas and Smokey and the Bandit is one of my all time favorite movies. All time classic line ( kid friendly version ) “Give me a diablo sandwich, a Dr. Pepper, and make it quick, I'm in a hurry.”
Congratulations on your smoker ! I source my wood locally. I have friends who will bring me wood in exchange for bbq. The smoker is very efficient. It does not take much to keep it going. In fact, it is s learning curve because the small splits I use do not replenish the coal bed fast enough. So I will have a chimney of lump burning off the side and add some lump throughout the cook. Thanks for watching and sharing your thoughts.
Thank you so very much for posting this and your other videos about the Shirley 24 X 36. I have been researching stick burners for months and I believe I have finally found the smoker I want! You provide a lot of information in this video but would like to request some additional information on the subject of fire/coal bed management (I know it is the key and frankly one of my biggest concerns in moving into a stick burner), I have watched enough videos to understand that it imperative to maintain a coal bed, You commented that you will use lump as a supplement to splits. I assume that the quantity of lump is small and my question is do you preburn the lump before adding the firebox? The reason I ask this question is that lump has a lot of exposed surface area and will produce a lot of dirty smoke when it first ignites. I really enjoy your videos and you presentation syle. Thanks again.
@@edgewater210 I keep a basket of lump charcoal ignited in a large charcoal chimney. I will dump 3/4 of it into the firebox coal-bed as needed. I leave the other 1/4 in the chimney. I pour new lump on top of the existing hot coals. The hot coals will ignite the lump I poured onto top of them in about 20-30 minutes. Meanwhile I add wood to the hot coals in the firebox and build that fire back up. The Shirley runs very clean. Getting bad smoke off of unlit lump will not impact the cook or the flavor of the protein you are cooking. In most of the Shirley cooking videos I do I will show a shot of the smoke leaving the stack. It’s always very clear. If anything you will want some smoldering wood at times to add smoke. I am glad you enjoy the videos. Have you decided on what type of offset you are looking for ?
I committed to purchase a used Shirley 24 X 36 from Kevin White that he has restored to like new condition. After watching your videos and then talking with Kevin I decided to pull the trigger. Thanks again
Yes, that is the cooker I committed to purchase. I think if I had not watched your videos I probably would have purchased a Workhorse Pit. However, I believe the 24 X 36 is the better pit for my needs. I am very excited and thanks again!
I do fat cap down on my cooks. I feel like the fat cap is better able to handle the heat from the reverse plate and the grates don’t mess up the presentation side of the meat. How about you ? What’s your preference and what kind of smoker do you use ?
@@myporchbbq Thanks for the prompt reply. Somewhat like your past, I have several smokers-a MAK 2-Star pellet pit, an M Grills M-36, a Hunsaker Drum, a Masterbuilt 1050 gravity feed and a Kamado Joe Big Joe with a FireBoard Drive & Blower. But I’m jonesn’ for a traditional offset reverse flow or perhaps a direct flow. The M Grills M-36 is an odd configuration reverse flow smoker. Fat cap up or down doesn’t make an appreciable difference since the baffle plate is quite far from the meat. I do fat cap down on the others.
@@myporchbbq To the best of my knowledge, I've not eaten BBQ from an offset smoker, either direct or reverse flow. But I can say that the best BBQ I've ever made was on a Karubecue C-60. I sold it because it requires an additional small wood split every 20 minutes or so and I couldn't lavash that that kind of time on it. But-it made the sweetest smoke I've ever made, consequently, it made the best BBQ I've made. So, with that as a preface that shows my limited experience (you may want to consider the source as you read on), I would rather eat BBQ from my M-36 than from any other pit I own. There's an added benefit of its ability to also act as a large charcoal grill where the charcoal can be raised and lowered to adjust the heat on the meat, much like a Santa Maria grill. I doubt that the slightly smaller M-1 will be significantly different. The M-36 takes about an hour hour to settle in and hold a steady temperature. In the first hour the smoke starts as dense white and tapers off to sweeter smoke. After an hour you'll see very thin blue smoke, almost invisible. The fire box is large but I needed to push the coals to the back and put a short length of rebar across it so that I can preheat the wood splits that are awaiting their turns to burn by propping them up.
The door thermometer reads very close to the digital probes I have in the cooker. In fact if I am using just the middle shelve I will go off the door thermometer. If I am using all three shelves I use the digital probes.
The Shirley looks great but to be honest the shipping for me is what puts it out of range for me.. I am sure he is great but my quote of almost 1k to get it to me is a lot… compared to other builder’s almost twice the price.
I completely understand. Then diesel is over 6 bucks and the guys brings it to your door without a scratch. I really thought Legendary Service LLC was reasonable. Pay once and not cry or pay little and cry a lot :) thanks for watching.
Video's like yours are so encouraging. I'm on the waiting list with Shirley. Thank you for sharing what you do with your smoker.
David - thank you for watching ! What kind of Shirley are you on the list for and how much longer do you have ?
@@myporchbbq. I sent my deposit in February 2022. After a ton of research and watching every Shirley Fabrication video, I'm thinking of a 24X42 on a modified trailer. It's an upgrade from the original patio model I wanted. Being from Canada it is an expensive undertaking and a long wait time but
so well worth it. Buy once cry once.
@@davidharrison6805 that sounds like a great choice. Are you getting a warmer on it ?
@@myporchbbq A modified trailer like the Jeff Neth's smoker.
@@myporchbbq yes
What a beautiful smoker. Congrats!
Thank you for watching ! I grew up in Texas and Smokey and the Bandit is one of my all time favorite movies. All time classic line ( kid friendly version ) “Give me a diablo sandwich, a Dr. Pepper, and make it quick, I'm in a hurry.”
Just ordered the same smoker can’t wait to get it. Where do you source your wood from? And how efficient is it?
Congratulations on your smoker ! I source my wood locally. I have friends who will bring me wood in exchange for bbq. The smoker is very efficient. It does not take much to keep it going. In fact, it is s learning curve because the small splits I use do not replenish the coal bed fast enough. So I will have a chimney of lump burning off the side and add some lump throughout the cook. Thanks for watching and sharing your thoughts.
Thank you so very much for posting this and your other videos about the Shirley 24 X 36. I have been researching stick burners for months and I believe I have finally found the smoker I want! You provide a lot of information in this video but would like to request some additional information on the subject of fire/coal bed management (I know it is the key and frankly one of my biggest concerns in moving into a stick burner), I have watched enough videos to understand that it imperative to maintain a coal bed, You commented that you will use lump as a supplement to splits. I assume that the quantity of lump is small and my question is do you preburn the lump before adding the firebox? The reason I ask this question is that lump has a lot of exposed surface area and will produce a lot of dirty smoke when it first ignites.
I really enjoy your videos and you presentation syle.
Thanks again.
@@edgewater210 I keep a basket of lump charcoal ignited in a large charcoal chimney. I will dump 3/4 of it into the firebox coal-bed as needed. I leave the other 1/4 in the chimney. I pour new lump on top of the existing hot coals. The hot coals will ignite the lump I poured onto top of them in about 20-30 minutes. Meanwhile I add wood to the hot coals in the firebox and build that fire back up. The Shirley runs very clean. Getting bad smoke off of unlit lump will not impact the cook or the flavor of the protein you are cooking. In most of the Shirley cooking videos I do I will show a shot of the smoke leaving the stack. It’s always very clear. If anything you will want some smoldering wood at times to add smoke. I am glad you enjoy the videos. Have you decided on what type of offset you are looking for ?
I committed to purchase a used Shirley 24 X 36 from Kevin White that he has restored to like new condition. After watching your videos and then talking with Kevin I decided to pull the trigger.
Thanks again
@@edgewater210 that’s how I got my Shirley. He had one available and I texted him and jumped on it. You have made a fantastic choice.
I saw Keven posted a 24x36 he restored on Facebook. I wonder if that is the one you are buying. This one has the stainless shelf.
Yes, that is the cooker I committed to purchase.
I think if I had not watched your videos I probably would have purchased a Workhorse Pit. However, I believe the 24 X 36 is the better pit for my needs. I am very excited and thanks again!
what kind of cover do you have for tje 24x36 and where did you find it?
I use a golf cart cover from Amazon. Cost 50 bucks. Works well. Thanks for watching.
Good video. With that pit, do you put the butt in fat cap up or down? Same for brisket?
I do fat cap down on my cooks. I feel like the fat cap is better able to handle the heat from the reverse plate and the grates don’t mess up the presentation side of the meat. How about you ? What’s your preference and what kind of smoker do you use ?
@@myporchbbq Thanks for the prompt reply.
Somewhat like your past, I have several smokers-a MAK 2-Star pellet pit, an M Grills M-36, a Hunsaker Drum, a Masterbuilt 1050 gravity feed and a Kamado Joe Big Joe with a FireBoard Drive & Blower. But I’m jonesn’ for a traditional offset reverse flow or perhaps a direct flow.
The M Grills M-36 is an odd configuration reverse flow smoker. Fat cap up or down doesn’t make an appreciable difference since the baffle plate is quite far from the meat. I do fat cap down on the others.
@paulmillen2101 there is a M1 for sale (2019)for about $950 in my area. How do you like your M Grill ?
@@myporchbbq To the best of my knowledge, I've not eaten BBQ from an offset smoker, either direct or reverse flow. But I can say that the best BBQ I've ever made was on a Karubecue C-60. I sold it because it requires an additional small wood split every 20 minutes or so and I couldn't lavash that that kind of time on it. But-it made the sweetest smoke I've ever made, consequently, it made the best BBQ I've made.
So, with that as a preface that shows my limited experience (you may want to consider the source as you read on), I would rather eat BBQ from my M-36 than from any other pit I own. There's an added benefit of its ability to also act as a large charcoal grill where the charcoal can be raised and lowered to adjust the heat on the meat, much like a Santa Maria grill. I doubt that the slightly smaller M-1 will be significantly different.
The M-36 takes about an hour hour to settle in and hold a steady temperature. In the first hour the smoke starts as dense white and tapers off to sweeter smoke. After an hour you'll see very thin blue smoke, almost invisible. The fire box is large but I needed to push the coals to the back and put a short length of rebar across it so that I can preheat the wood splits that are awaiting their turns to burn by propping them up.
How about the build quality of the pit ? Also is it easy to hold a temp steady ?
When your smoking 250 degrees what temp does it say on the gauge on the door
The door thermometer reads very close to the digital probes I have in the cooker. In fact if I am using just the middle shelve I will go off the door thermometer. If I am using all three shelves I use the digital probes.
The Shirley looks great but to be honest the shipping for me is what puts it out of range for me.. I am sure he is great but my quote of almost 1k to get it to me is a lot… compared to other builder’s almost twice the price.
I completely understand. Then diesel is over 6 bucks and the guys brings it to your door without a scratch. I really thought Legendary Service LLC was reasonable. Pay once and not cry or pay little and cry a lot :) thanks for watching.
Shirley smoker killer
Thank you ! I keep telling people to go check out your channel. My next recipe will have to be the Texas Twinkies recipe you just did.