That is pretty impressive!
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Shirley Patio Cabinet Model 24"x42" with Warming Box
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Club Member
- Jan 2017
- 130
- Lubbock, TX
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Deep in the MCS zone.
Currently have
Gas: Weber Genesis 330
Charcoal: Weber 22 Premium
Smoker: PBC
Toys: DigiQ, Thermapen thermometer, Lodge Griddle/Grill
Looking to acquire: SNS, and one of everything else
Interesting to see cabinet doors on a tube style reverse flow smoker. Definitely increase the capacity of the cooking chamber, but not sure how it might change the air flow. Can't wait to see the results. Congrats!
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Sweet...👍 That was a serious MCS move. Pulling that trigger knowing you have to wait a whole year.🙈 Man that's a real commitment.👌
At my age I don't take more than 3 shirts to the dry cleaner at a time and I never buy green bananas.😆Last edited by Breadhead; July 21, 2017, 03:54 PM.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I have no ideal why people thinks if you have a stickburner you have to stay up all night. Mine burns logs just as good during the day as it does at night.
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275 is the recommended temperature for running a stickburner, according to Meathead. In stickburner terms, that's low and slow.
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My Yoder sweet spot is around 260 DWCowles. As long as I'm running clean, I don't try to dial it in. I'll open the firebox door if I drift into the 290s and close it if I drop into the 230s.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I Smoked everything at 225-250 and still have it done in 10-11 hrs with a nice bark I might add. So I can fire the stickburner up at 5am and put the meat on at 6am everyone will be enjoying their food around 6pm. Didn't stay up all night only have to get up early but I'm up at 5 am most of the time anyways.
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You're talking about 2 different temps Breadhead. You won't have a butt or brisket done in 10 hours @225; trying @275 may yield a completely different result.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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DWCowles ... I'm not denigrating stickburner's because they cook hotter than my Kamado. I'm not saying my way is better than yours or my cooker is better than yours. I'm not saying crutching is bad. I'm not saying powering through the stall is bad.
What I am saying is I like smoking ALL big hunks of meat at 225°. I prefer to slow everything down as much as possible, within reason. I prefer not to crutch. I prefer not to power through the stall. I prefer to use all of the modern day technology to do the vast majority of the work for me!!!
If I want to let my cooker cook while I go to work, sleep or go play a 5/6 hour round of golf instead of feeding the beast every half hour that's my prerogative.
If you want to feed your beast every half hour, and speed everything up as much as possible, within reason, I get that, I do not say that's foolish. It's just a totally different way of smoking large hunks of meat!
Some people have claimed that Kamado's aren't REALLY smokers but I'll guarantee you that I can apply so much smoke flavor to a large hunk of meat that... you will spit it out!
So... let's after a couple of years of debating/arguing this exact point, call a truce, and say we just have 2 completely different ways of smoking large hunks of meat. That's not a bad thing.🤗
You get large hunks of meat done that taste really really good in 10 or 11 hours. Those same exact hunks of meat will take me 14 to 16 hours and mine also taste really good. Notice I didn't say really, really good🤗 I'm trying to give you something here. I'm working with you.
The diiference in our cooks that drew me into buying my equipment vs yours... even though you got your cook done in 10 or 11 hours, you have spent 10 times more man hours tending your cooker than I have.
I admire the passion that stickburner dudes have. I click on Ernest 's KBQ thread daily just to see what you guys are up too. Am I ever going to buy a cooker that requires that much effort? Not a chance in hell!!!Last edited by Breadhead; July 21, 2017, 11:47 PM.
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edible hen ... "You're talking about 2 different temps Breadhead. You won't have a butt or brisket done in 10 hours @225; trying @275 may yield a completely different result."
Exactly... low and slow is my preference. If you turn the heat up by 22.22% you have a totally different cook. The 50° difference in cooking temperature will dry your meat out more, no?
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Not really. If that was the case, cooking chicken at 350+ would ensure a dry bird.
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Exactly what edible hen said. Heat of the fire per se doesn't have much to do with how juicy the meat ends up as long as the meat is cooked to the proper internal temp.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
-
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I'm not arguing with you either Breadhead you have your opinion and I have mine. I choose to feed my stickburner every 30-45 mins because it's fun and I'm the one managing the fire. Yes I do get lazy once in a while that's the reason I have the RecTec 680 and I just purchased the Flame Boss 300 for the Kamado Joe BJ so I can make it a set it and forget it cooker.
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LOL...No need to argue! Check out this quick vid of me seasoning my new baby. For all y'all who are thinking you need one temperature zone consider the Shirley with the warming cabinet and damper. I'm drafting through the warming box and the main chamber is hovering at 250 across the grate while the warming box is 225. Best of both worlds. Took me about 30 minutes to get to temp and has been holding steady for 2 hours with little maintenance. Hasn't required any vent adjustments, just an occasional snack of wood/fuel.
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