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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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06-29-2015, 07:24 PM | #1 |
Full Fledged Farker
Join Date: 05-26-08
Location: Monroe, MI
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More even temps with the Shirley
First off I am not bashing, or pointing out a flaw,always looking to improve. Anyone use the gate valve between the smoker and the warmer, then open the exhaust valve above the warmer.
What I am thinking is that it will trap in more moisture, and even out temps even better. Maybe, similar to a reverse flow vertical. Am I making sense?
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PitMaker Vault, Shirley Fabrication 24"x65" cabinet smoker, 22" WSM |
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06-29-2015, 07:29 PM | #2 |
is One Chatty Farker
Join Date: 04-20-14
Location: Saucier MS
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I cook this way in my Shirley warmer for 95% of my cooks. I seldom use the main chamber unless it's a real large cook.
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Shirley Fabrication 30x84, Pitmaker Vault, Large & Mini BGE. |
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06-29-2015, 07:53 PM | #3 | |
is one Smokin' Farker
Join Date: 05-06-11
Location: Sound Beach, Long Island, NY
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Quote:
Still messing with all the potential combinations.
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2014 Shirley Fabrication 24 X 65 Cabinet Cooker! WSM 22.5, Weber OT Gold 22.5", Weber Jack Daniels 18, La Caja China & 1995 Brinkman Offset! |
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06-29-2015, 07:57 PM | #4 |
Full Fledged Farker
Join Date: 05-26-08
Location: Monroe, MI
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Sgh I am talking about cooking oin the main chamber
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PitMaker Vault, Shirley Fabrication 24"x65" cabinet smoker, 22" WSM |
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06-29-2015, 10:18 PM | #5 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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You have uneven temps in your shirley??? Are you opening up every door at startup and then closing them after 20 minutes or so? Butt Burner posted this a while back and it works perfectly for me. Temps on all 4 racks are within 5 degrees. I would think heating the warmer would use more fuel when cooking in the main chamber.
edit: I tried closing all the doors after 10 minutes and my temps were off 15 degrees. It needs at least 20 minutes.
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! (Link) |
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06-29-2015, 10:36 PM | #6 |
is One Chatty Farker
Join Date: 04-20-14
Location: Saucier MS
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I misunderstood the question above. Yes I have drafted out of the vertical when using the main chamber. I really couldn't see any difference as opposed to just using the main chamber exhaust. I can see where it could make a difference on different shape and size pits. Especially if the warmer exhaust was small. My warmer and warmer exhaust are quite large so it has little if any affect on how the pit runs. If it is affecting it, I can't see it.
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Shirley Fabrication 30x84, Pitmaker Vault, Large & Mini BGE. |
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06-29-2015, 10:39 PM | #7 |
is One Chatty Farker
Join Date: 04-20-14
Location: Saucier MS
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Here is my Shirley loaded down with venison. Both the main chamber and the warmer and I'm exhausting out of the warmer. The meat in the main chamber and the warmer cooked at the same rate.
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Shirley Fabrication 30x84, Pitmaker Vault, Large & Mini BGE. Last edited by SGH; 10-10-2015 at 11:03 PM.. |
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06-29-2015, 10:48 PM | #8 |
Babbling Farker
Join Date: 02-03-12
Location: Chickamauga, Ga
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If I'm just cooking in the main chamber I leave that door closed. My temps are always even after the smoker settles where it wants to run. I've never had to play with the doors.
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[COLOR="DarkOrange"][B]Will[/B][/COLOR] UDS Weber OTS TQ 250 deluxe ([COLOR="Red"]gone but not forgotten[/COLOR]) [COLOR="Blue"]"Let me get a Diablo Sandwich and a Dr Pepper. Make it fast I'm in a gosh dang hurry"[/COLOR] [COLOR="Red"]IMBAS[/COLOR] [COLOR="red"]Certified[/COLOR] [COLOR="red"]MOINK[/COLOR] [COLOR="red"]Baller[/COLOR] |
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06-30-2015, 05:52 AM | #9 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Darryl-
what kind of difference are you seeing in temps? please explain better so that we can help you I agree with the others, I don't see more than 5-10 degree difference anywhere after the pit has been running a few hours
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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06-30-2015, 08:17 AM | #10 |
Full Fledged Farker
Join Date: 07-02-14
Location: Springfield, MO
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I need to try this open door method. So, are you saying that you leave the cabinet doors wide open for 20 minutes as the pit starts? How do you know when you have come up to temp? I see a 25 degree swing from the firebox side to the other when I exhaust out of the main chamber, but when I exhaust out of the warmer it is more even...
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Lots and lots of grills and smokers... |
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06-30-2015, 09:24 AM | #11 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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just leave everything open and let it breathe and air out for awhile. You don't want the white smoke you get from a just started fire in your pit anyway just use common sense, there is no magic formula here
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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06-30-2015, 09:42 AM | #12 |
is One Chatty Farker
Join Date: 02-10-14
Location: Smithville Tx
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Hog1990 I think the fellas are trying to tell you to move the dead air.
When you light your firebox, everything should be open,.. main door, Firebox door, etc... Then as your fire gets to running good you begin to shut doors to begin preheating cooking chambers. After the chambers come to temp. let them run there for awhile, Then,get your meat on. Temps should maintain closer variances and not fluctuate as much.
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Life is too short for terrible food. |
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06-30-2015, 09:55 AM | #13 |
is One Chatty Farker
Join Date: 04-24-15
Location: Biloxi, MS
Name/Nickname : Scott
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I'm placing my Shirley order in the next 2 weeks. It's like Christmas. Even though I won't get the pit till after Christmas I suppose.
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[COLOR="Orange"]Guild's Grocery BBQ Team[/COLOR] Reverse Flow Offset Outdoor Kitchen Trailer XL and Small Green Egg Member of [COLOR="Red"]"THE BLACKSTONE POSSE"[/COLOR] KCBS CBJ #81419 |
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06-30-2015, 10:08 AM | #14 | ||
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Quote:
Quote:
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! (Link) |
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06-30-2015, 10:30 AM | #15 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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just a little background on this
at my cabin I have a wood burning stove I use to heat it with in the winter before I light it, I have to pre heat the flue by burning a few sheets of newspaper to get the flue hot and the draft going up the chimney if I don't, and just light a fire, sometimes the smoke will back up into the stove and not go anywhere the same principle applies to my smoker. I need to preheat the chimney (and the entire pit for that matter) so it set up the draft out the chimney and flows properly ask Jbounds about that ;)
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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