I had built and cooked on a UDS for the last couple of years with very good success and decided to invest in something a little nicer. So I placed an order with Tyler awhile ago.
Well after a long anticipated wait not only for the build but the weather here lately, I finally had a chance to break in the Shirley Fab cooker.
No need to rehash the build quality.... It is spot on!
The build specs are a 24x50 patio with warmer, only going to be used for my family.
Went with hip roof main chamber and warmer (Just like the looks)
Insulated firebox.
Stainless steel shelf as well as stainless steel warmer shelf and paper towel holder.
Warmer has extra grate, sausage hangers, charcoal grate and ash pan.
3 temp probe points.
Firebox ash pan.
I installed some Tel-Tru 5" glow in the dark thermometers as well.
Did a couple of spatchcock chickens in the main chamber with Mo Cason chicken rub over a bed of thyme, sage, green onion, rosemary and lemon slices. Used cherry and ash wood from the back yard for the cook and kept pit temp running 275 -350.
After a little over 2 hours and an internal temp of 165 at the breast, I had some of the best chicken i've had to date!
Awesome flavor, just the right amount of smoke and very juicy.
Cant wait till next cook!
Well after a long anticipated wait not only for the build but the weather here lately, I finally had a chance to break in the Shirley Fab cooker.
No need to rehash the build quality.... It is spot on!
The build specs are a 24x50 patio with warmer, only going to be used for my family.
Went with hip roof main chamber and warmer (Just like the looks)
Insulated firebox.
Stainless steel shelf as well as stainless steel warmer shelf and paper towel holder.
Warmer has extra grate, sausage hangers, charcoal grate and ash pan.
3 temp probe points.
Firebox ash pan.
I installed some Tel-Tru 5" glow in the dark thermometers as well.
Did a couple of spatchcock chickens in the main chamber with Mo Cason chicken rub over a bed of thyme, sage, green onion, rosemary and lemon slices. Used cherry and ash wood from the back yard for the cook and kept pit temp running 275 -350.
After a little over 2 hours and an internal temp of 165 at the breast, I had some of the best chicken i've had to date!
Awesome flavor, just the right amount of smoke and very juicy.
Cant wait till next cook!
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