MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-05-2019, 07:33 AM   #46
ModelMaker
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Originally Posted by TuscaloosaQ View Post
Great seeing you Jason!!!!!! After doing 12 hrs at the refinery sleeping 3 and back under a welding hood I kinda get spastic....you will love the cooker I have no doubt about it as being one of the top offsets currently on the market..... I told Tyler we build it.... “ They will come”!!!!! Look forward to your feedback....
Are those hand thrown welds? I've done some under the hood work with stick and wire but never in a hundred years could I imagine being that excellent.
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Old 12-05-2019, 07:54 AM   #47
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Are those hand thrown welds? I've done some under the hood work with stick and wire but never in a hundred years could I imagine being that excellent.
Ed
I believe all of Shirley's are welded by hand.
In my experience, there are 2 methods ( i know of) to get welds like that.
One using the pulse setting on the welder. You have your current level set for proper penetration. You adjust your time cycle for the pulse. Each weld spot is located by your hand location. And dip of the rod. The welder cycles for you. On/off.
I found that to be a PIA compared to doing old school and just make small circles with the electrode, then move over and repeat. All controlled by your foot and hands. If that makes sense. But you can get a nicer look using the pulse. As you never over/under heat while moving around the pieces to be welded. If that makes sense.
BUT! When welding in a shop that has/uses alot of welders. Even all of them being 440/220v. The power levels can/do fluctuate. Causing problems using the pulse method. Been there done that.
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Old 12-05-2019, 08:35 AM   #48
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Ok, some more pics from this morning with good lighting. Almost too pretty to fire up......almost......













People always like to see quantity that can be put on a rack. So here is a realistic day of cooking with a 23lb brisket, a butt and a 5lb box of mozzarella sticks from costco. All fits quite nicely


I'll shoot a video here in a bit even though there are plenty out there. I'll also fire it up to give it a little season and run test.
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Old 12-05-2019, 08:45 AM   #49
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Ok, some more pics from this morning with good lighting. Almost too pretty to fire up......almost......













People always like to see quantity that can be put on a rack. So here is a realistic day of cooking with a 23lb brisket, a butt and a 5lb box of mozzarella sticks from costco. All fits quite nicely


I'll shoot a video here in a bit even though there are plenty out there. I'll also fire it up to give it a little season and run test.
Jason,
Is there enough room for 2 full size restaurant pans side by side on any of the racks? I usually cook 2-4 sides when I cook for an event. Just curious..
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Old 12-05-2019, 08:58 AM   #50
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Jason,

Is there enough room for 2 full size restaurant pans side by side on any of the racks? I usually cook 2-4 sides when I cook for an event. Just curious..

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Apparently yes
20191205_095718.jpg
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Old 12-05-2019, 09:05 AM   #51
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Perfect! Thanks for the pic, this will make the decision a lot easier!
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Old 12-05-2019, 11:28 AM   #52
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Man that's nice. Looks like the spacing between shelves and the top are the same? Could get 4-6 butts per shelf? Could you fit 2 briskets per shelf?
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Old 12-05-2019, 12:05 PM   #53
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Man that's nice. Looks like the spacing between shelves and the top are the same? Could get 4-6 butts per shelf? Could you fit 2 briskets per shelf?
I saw a guy on FB have 4 butts on all 3 racks. Could get 6 depending on size.
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Old 12-05-2019, 01:00 PM   #54
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Man that's nice. Looks like the spacing between shelves and the top are the same? Could get 4-6 butts per shelf? Could you fit 2 briskets per shelf?
If you can fit 2 pans you can fit 2 briskets.

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Old 12-05-2019, 02:12 PM   #55
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Not firing it up today at all. Sucks when work gets in the way.

I will be seasoning it tomorrow though I promise .

Also today I picked up a few pig heads, a duck, 2 cow tongues for the first cook on Saturday. Will also probably do my "world famous" McRib Sausage I made and whatever else in in my freezer. I have ribs, wings and other stuff.
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Old 12-05-2019, 03:05 PM   #56
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^^^ awesome! I was just wondering if you could fit 3 pig heads, 2 cow tongues, 5 pounds of sausage, 2 ribs, 20 wings and a duck...

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Old 12-05-2019, 03:27 PM   #57
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Without me having to bug Paul, how much $ are those running??

Just curious.
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Old 12-05-2019, 03:37 PM   #58
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$1900 iirc
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Old 12-05-2019, 03:40 PM   #59
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WTF... Didn't you just sell a beautiful Shirley? If not, my first born is still up for a trade ��
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Old 12-05-2019, 04:40 PM   #60
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^^^ awesome! I was just wondering if you could fit 3 pig heads, 2 cow tongues, 5 pounds of sausage, 2 ribs, 20 wings and a duck...

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I'll see if I can get all those mozzarella sticks on there too if that helps .
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