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  1. notorious q u e

    New Member from Denver with a Shirley

    Thanks SmokinAl for teaching me how to embed images. Here's my baby in 4 images!!
  2. New Member from Denver with a Shirley

    New Member from Denver with a Shirley

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    • notorious q u e
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    • Album: New Member from Denver with a Shirley
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    • notorious q u e
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    • Album: New Member from Denver with a Shirley
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    • notorious q u e
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    • Album: New Member from Denver with a Shirley
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    • notorious q u e
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    • Album: New Member from Denver with a Shirley
  7. notorious q u e

    Finally graduated to a stick burner, but have lots to learn!

    Thanks SmokinAl, Here's a resend as well as a night image of my seasoning burn. Hope it helps!!
  8. Finally graduated to a stick burner, but have lots to learn!

    Finally graduated to a stick burner, but have lots to learn!

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    • Album: Finally graduated to a stick burner, but have lots to learn!
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    IMG_4090.JPG

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    • Album: Finally graduated to a stick burner, but have lots to learn!
  11. notorious q u e

    Lang fire box paint chipping!

    I think Rustoleum also makes a 2000 degree paint and I've gone with that. Even though it's annoying, most fireboxes will eventually peel and rust. Thus, as long as you're consistent with brand of paint , you should be fine.
  12. notorious q u e

    Finally graduated to a stick burner, but have lots to learn!

    Here is the firebasket and intake damper on my Shirley . Just like SmokinAl showed, it's good to have few inches air clearance beneath where your sticks actually burn and the bottom of your firebox. Intake may be another factor. Prior offsets I had required that I not only open intake dampers...
  13. notorious q u e

    Custom Lang 36 Original - Custom for sale in Memphis Area

    Man, that's a great deal. I'll be surprised if you still have it by weeks end. I used to own a Lang 36 and that's what made me a believer in reverse flow. I hope you're upgrading to something bigger and badder!!
  14. notorious q u e

    Super confused need some insight

    Point well taken SmokinAl, Weber smokey mountain could be best all around value for smoking. If you check out BBQ-R on YouTube , he has a WSM when he doesn't want to fire up his shirley trailer.
  15. notorious q u e

    Super confused need some insight

    If you've got time (year long wait ), a Shirley will do you right. When you compare specs, Shirley is way cheaper than some big name brands. I figure if you're without a cooker, you could get a stop gap cooker and sell it in a year! A Shirley will be passed to your grandkids!
  16. notorious q u e

    Hello! Another one from Western Colorado!

    Gonna guess its Fruita Wood. Bert the owner is good people. They are the largest BBQ shop between Vegas and KC. They supply the source wood for a lot of national chunk and pellet brands. They ship their wood everywhere. I did a cook with their peach wood splits and neighbors said it was the...
  17. notorious q u e

    Yoder Cheyenne

    You'll laugh at me on this follow up message. I didn't like still having 50 degree differential so I added a patch to my old offset so differential got down to 10-15 degrees. This was the next level fix to even out the temps--I wasn't going to let this thing win!! I bought a Lodge brand cast...
  18. notorious q u e

    Yoder Cheyenne

    Another choice is closing off even those small holes closest to the firebox. I had an old offset that was 200 degrees hotter on right compared to left. Bought graduated hole convection plate and difference dropped down to just 100 degrees but was still too big temp differential for me. I...
  19. notorious q u e

    Hello! Another one from Western Colorado!

    Don't know much about Char-broil but I can speak to seasoning metal in general. I usually get a warm water rag to initially remove any impurities and residue left over from the factory. After a thorough wipe down, I've taken a liking to Pam Olive Oil spray cans and coat the surface fairly...
  20. notorious q u e

    Hello! Another one from Western Colorado!

    Welcome Bronco Billy! I'm down the hill in Denver but wanted to show solidarity with a fellow Colorado meat smoker. Another factor is that cook times are longer at greater elevation. I'm at 5200 and find that my digital thermometer keeps me safe on long cooks. To answer your question on wood...
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