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My new Shirley Fabrication smoker
I know you posted this quite a while back. I'm looking at them and yours looks great. How much out the door was it? Looks awesome. Thanks for your service.- matt22556
- Post #14
- Forum: Reverse Flow
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noob having some trouble!!
It's a fairly low end uninsulated stick burner. They use a lot of fuel, something you will have to accept. They use a lot of fuel. You can mod it a bunch if you want to make it a bit more efficient, but it will always be what it is.- matt22556
- Post #4
- Forum: General Discussion
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Cole slaw I was looking for a good cole slaw recipe
My favorite slaw, not your typical. This is designer slaw...lol Apple & Blue Slaw ¼ medium head green cabbage, thinly sliced (about 2 cups) ¼ medium head red cabbage, thinly sliced (about 2 cups) 1 large, crisp red apple, finely diced (do not peel) ½ cup mayonnaise ¼ cup plus 2 tablespoons...- matt22556
- Post #4
- Forum: Side Items
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WSM and cold weather
Used mine and it was 9 degrees out, only issue for me was that I was cold when I would check on it. It held solid 250 for 12+ hours.- matt22556
- Post #36
- Forum: Charcoal Smokers
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Pork butt temp stall?
That's a good thread! I totally agree when it comes to the mark of 225 degrees. It is not the magic number for smoking, a simple guide.... Every piece of meat is different, every smoker is different, everone's expectations are different. If you want to get into the "meat" of it, all of the big... -
Who makes the best stick burner out there?
Horizon Smokers are Damn good, and if you buy one from Bass Pro Shops, they will deliver to the closest store to you for free, and you can pick it up, or they will tack on $300 to deliver to your door. Not to bad for somthing weighing in at 600lbs or more.- matt22556
- Post #45
- Forum: Wood Smokers
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Making Fatties for a festival
OMG yes!! Those look great... What would the price point be? I'll bet that would be the determing factor on if they would sell. Matt- matt22556
- Post #3
- Forum: General Discussion
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New Weber Smokey Mountain 22.5
I havent decided on using the water pan or not.... I didn't on this smoke, and it held tems very steady. As for Brining Chicken, Heck Yeah!!!! I also typically pierce the chicken skin with a fork, before brining, seems to make for crisper skin. I read alot, and I'm trying to follow Harry Soo's...- matt22556
- Post #9
- Forum: Charcoal Smokers
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New Member, new smoker
I own a 30" MES, and I have learned to close the damper at least halfway, and load the chip tray only once during a turkey or chicken. Thats all you should need. Just because the smoke isn't billowing doesn't mean its not there. We are all striving for the thin blue smoke, almost invisible to... -
Starting a new obsession!
"One thing that you will find with experience is that there is no such thing as universal "perfection". Everyone has different tastes (more salt... less sweet... more chilli,.. etc.) but what you will find on here is great advice to help you find your own version of perfection." Best thing I've...- matt22556
- Post #7
- Forum: UK Smokers
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New Weber Smokey Mountain 22.5
I just smoked a Boston Butt, and everyone says it's the Bomb!!!! Better than anything that came out of my MES....... I've been missing out, temps were fairly steady throughout the smoke and outside cold temps (below freezing). I did find out that the Thermometer on the lid is a bit off, about 25...- matt22556
- Post #7
- Forum: Charcoal Smokers
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New WSM 22.5 seasoning and first cook all in one. Q View
Alrighty, my wife says it's the best pulled pork ever! Now putting aside my wife's feelings for me this is a huge change for me going from a MES to a WSM. I'm now sure that electric is a fine place to start, and might be ok for side dishes, but meat should be done a different way. Deep pink...
