Rolling Smoke on the Shirley Fab now with MOAR BACON!

[cowgirl]

It all looks fantastic!

 

[WilliamKY]

Holy Smokes! That looks awesome. I'm at the southern end of your state just across the river. Just saying. :-D

 

[InThePitBBQ]

Holy Smokes! That looks awesome. I'm at the southern end of your state just across the river. Just saying. :-D

Give me a little heads up and your welcome anytime, come on up bring your coolers to take a load of Q home and we'll spend a day rolling smoke.

 

[western112]

Did you end up selling your Lang Trailer? Congrats on the Shirley.

 

[InThePitBBQ]

Did you end up selling your Lang Trailer? Congrats on the Shirley.

Yep it went away pretty quick.

 

[LordRiffenstein]

Wow, impressive cooker and impressive cook!

 

[rus_bro]

That is a beautiful cook, and my kinda day. Build a fire at 6am and let her run till the sun goes down!!
At what temp were you running that beast, what wood are you running in her?

(devil is in the details )

rb

 

[InThePitBBQ]

That is a beautiful cook, and my kinda day. Build a fire at 6am and let her run till the sun goes down!!
At what temp were you running that beast, what wood are you running in her?

(devil is in the details )

rb

That's the best part she doesn't need a 5 or 6am fire, I waited until about 7:15 to light it and she runs right in a sweet spot between around 260* on the low side to 285* on the high side of a re-fuel I use primarily oak heart wood splits with a little bit of hickory mixed in on the front end of the cooks until IT's pass the 140* mark on pork and beef roasts.

I'm a pretty big fan of hot and fast methods but this pit has a sweet spot just below that level I normally cook at and it turns out far better bark and color with just a little bit more time all in.

Moisture levels of rested butts and brisket are off the hook with this pit!

With the insulated firebox it does it with significantly less wood than the Langs I have been using and for me that's a big deal.

I cut, haul, split, stack and age every stick of wood I cook with 2+ years or more and anything that cuts down on that job is a huge help.

 

[Yuccaneers]

Fantastic job by the cook! What a Smorgasbord.

 

[Big George's BBQ]

Outstanding Very nice cook Are those Wampus bake beans

 

[InThePitBBQ]

Outstanding Very nice cook Are those Wampus bake beans

I got the bean recipe back in the 80's from an old farm gal from Mississippi who made me the best darn corn relish I have ever had in my life, her name was Velma.

She called 'em smoked pit beans and I have always referred to them as the same.

 

[TuscaloosaQ]

I’m jealous.... you smashed that cook outta the park..... brother u are talented

 

[InThePitBBQ]

I’m jealous.... you smashed that cook outta the park..... brother u are talented

When the Shirley pit rolls out were doing it proud!

 

[KevinJ]

Nice cook. :thumb:

 

[CSchieck]

That pit looks oddly familiar... Glad to see you are putting her to good use.