I Sold My XL and Small Egg, I'll Shirley Miss Them!

SonVolt

Hotch said:

I get a great smoke flavor on my 24x42 Shirley. I think it has to do with actually cooking with live fire what wood you use and at what level of seasoning it has. I use pecan mostly and it is well seasoned. I get great color by the 3rd hour in at 275. I also use post oak and cherry. The cherry is well seasoned and I get great smoke and fruity flavor from it.
I start my Shirley with a good bed of lump or briquettes to get it up to temp and the iron warm. Then sticks every 40-45 minutes, depending on the size. 
The difference in the flavor profile of a live fire cook and my large BGE is very noticeable. I have tried many ways to cook big proteins on my BGE and have not yet hit the flavor profile of my Shirley. @SGH explained to me quite awhile back about live fire cooking and airflow. That sent me on my quest for an offset and I have never looked back!

Good deal!  

WeberWho

My biggest concern when moving over to a stick burner was the smoke profile. Will it be that big of difference between the BGE and stick burner? (I'm also from Minnesota. You're more likely to see Bigfoot before a stick burner) The answer is a big fat yes. The smoke profile is a light clean flavor that you can only get when burning wood at higher temperatures. The smoke is almost an after thought. It's definitely there but it doesn't take away from the flavor of the meat itself. If that makes any sense. It's a much more friendly flavor. Especially with poultry. 

The smoke profile from the BGE is much heavier. The chunks of wood you're using for the smoke profile will sit and smolder during the cook. Creating a heavier smoke. This will create a different smoke profile. I'm not knocking the BGE for this as this is the way the BGE is meant to be used for smoking. Nothing wrong with it but it is a different profile. 

I much prefer the smoke profile of a stick burner. That also comes with a price. You have to sit and babysit the smoker throughout a cook. That is a big turn away for most. I actually enjoy it when given the chance. Almost therapeutic in a way. The BGE wins all day when it comes to being efficient and hassle free. The one thing BGE doesn't do is create that nice sweet/clean smoke the stick burner will give you. Most average Joes probably won't even recognize the smoke profiles between the two but someone who knows their Q will know the moment it hits their mouth. A game changer in my opinion. 

SonVolt

Babysitting the stick burner with a cooler full of beer is my idea of a perfect Saturday. 

SonVolt

So what's the advantage of the cabinet doors vs the traditional? 

WeberWho

SonVolt said:

So what's the advantage of the cabinet doors vs the traditional? 

The cabinet doors make the most sense. Easy to open and don't weigh anything. You can also add more rack's this way. The traditional door is slightly bigger and can be used for whole hogs/pigs.

lousubcap

From @WeberWho "I much prefer the smoke profile of a stick burner. That also comes with a price. You have to sit and babysit the smoker throughout a cook. That is a big turn away for most. I actually enjoy it when given the chance. Almost therapeutic in a way. The BGE wins all day when it comes to being efficient and hassle free. The one thing BGE doesn't do is create that nice sweet/clean smoke the stick burner will give you. Most average Joes probably won't even recognize the smoke profiles between the two but someone who knows their Q will know the moment it hits their mouth. A game changer in my opinion. "

As above, the biggest difference I find is the fire/cook chamber management (low & slow).  With the BGE you get a small fire burning in an air restricted environment and the smoke wood smolders in that environment.  With the stick burner you run a clean hot fire in an air-unrestricted environment (thus the clean blue smoke) so there is no smoldering.  This produces a "cleaner" (relative term) smoke profile.  But as noted, it is not without  quite an investment in time and effort. 

Totally different approaches to producing Q.  FWIW-

littlerascal56

And then there is the “gravity feed” smoker.  You get that clean smoke flavor because the wood smoke has to go thru the fire to get to the cook chamber.  But you don’t have to babysit the cook, especially if it’s on a controller.  12-24 hour cooks are easy, and you still can control the amount (and flavor) of smoke by the wood chunks you scatter within the gravity feed chute!

SonVolt

I'll be a happy man if I never have to see another bag of wood chunks or chips again. 

WeberWho

littlerascal56 said:

And then there is the “gravity feed” smoker.  You get that clean smoke flavor because the wood smoke has to go thru the fire to get to the cook chamber.  But you don’t have to babysit the cook, especially if it’s on a controller.  12-24 hour cooks are easy, and you still can control the amount (and flavor) of smoke by the wood chunks you scatter within the gravity feed chute!

@littlerascal56

But isn't the wood chunks buried inside the charcoal or lump that causes it to smolder with everything around it? I honesty don't know too much about gravity feed smokers. I'm guessing it doesn't run solely on wood chunks say like a karbarbecue? I'm intrigued but not sure how it works

littlerascal56

There are 2 ways to add your smoking wood.  One is to throw in chunks when you fill the chute with charcoal briquettes.  The other is to add them to the ash tray (by opening clean out door), and throw them in the tray.  The falling coals will catch the wood on fire (and it will smolder and make smoke).  But then this smoke has to go thru the fire box of burning briquettes, and then into the cabinet full of protein.  I shot the firebox with my IR gun, and the steel is 660 degrees.  So it’s even hotter in the fire that the smoke goes thru.  The stack shows light blue smoke anytime you have wood in there.

TEXASBGE2018

SonVolt said:

I'll be a happy man if I never have to see another bag of wood chunks or chips again. 

Is that a hint of regret in your egg purchase I sense?

SonVolt

TEXASBGE2018 said:

SonVolt said:

I'll be a happy man if I never have to see another bag of wood chunks or chips again. 

Is that a hint of regret in your egg purchase I sense?

No, no. I still love the egg. Just not in love with it as a smoker. Even if/when I do get another offset, the BGE will get used way more frequently. 

thetrim

@SonVolt you sound like The Bachelor 

TEXASBGE2018

SonVolt said:

TEXASBGE2018 said:

SonVolt said:

I'll be a happy man if I never have to see another bag of wood chunks or chips again. 

Is that a hint of regret in your egg purchase I sense?

No, no. I still love the egg. Just not in love with it as a smoker. 

Ya, me 2. When we get into our new house  I see myself buying a small stick burner as well and will use the egg for everything else.

SonVolt

thetrim said:

@SonVolt you sound like The Bachelor 

I don't know what that means. No teen girls in the house controlling the TV (yet). 

SonVolt

TEXASBGE2018 said:

SonVolt said:

TEXASBGE2018 said:

SonVolt said:

I'll be a happy man if I never have to see another bag of wood chunks or chips again. 

Is that a hint of regret in your egg purchase I sense?

No, no. I still love the egg. Just not in love with it as a smoker. 

Ya, me 2. When we get into our new house  I see myself buying a small stick burner as well and will use the egg for everything else.

I started out looking at Academy at small Pecos offsets, then on to Yoders, then to Gator Pits... now I'm pricing out full trailer models at Shirley Fabrication.  

Something never felt right with the Yoders...

Gator Pits are nice but seem to be priced at a premium.... 

Shirley has trailer models priced well below Gator Pits' cart models. 

thetrim

https://www.projectsmoked.com/best-offset-smoker/

Good place to start for a starter offset.  I'd love to hear if anyone has anything on here.

TEXASBGE2018

SonVolt said:

thetrim said:

@SonVolt you sound like The Bachelor 

I don't know what that means. No teen girls in the house controlling the TV (yet). 

I think he means because you said, "you love it your just not IN LOVE with it". I'm assuming that's what the chicks on the bachelor say to convey their feeling of contentment towards something.

SonVolt

I know. I was kidding.

TEXASBGE2018

If this is good enough for Aaron Franklin to use at home. Its good enough for me.

SonVolt

TEXASBGE2018 said:

If this is good enough for Aaron Franklin to use at home. Its good enough for me.

They're certainly heads and tails better than what you typically find at big box stores... just don't spend too much time inspecting the welds and seams like I did.  I think they slap those things together blindfolded. You can get a much better smoker for <$1000.

https://www.yodersmokers.com/cheyenne.html

thetrim

Looks like a good choice w/ a fair price.  We are starting to get Academys around here, so....

TEXASBGE2018

SonVolt said:

TEXASBGE2018 said:

If this is good enough for Aaron Franklin to use at home. Its good enough for me.

They're certainly heads and tails better than what you typically find at big box stores... just don't spend too much time inspecting the welds and seams like I did.  I think they slap those things together blindfolded. You can get a much better smoker for <$1000.

https://www.yodersmokers.com/cheyenne.html

I'll keep them in mind. I'd love to get one my wifes cousins Smokers (Company will remain nameless) but even with the family discount they are a bit pricey.

thetrim

https://youtu.be/g95TFxtHYng

This wouldn't be a bad starter smoker....I just wish I could understand at least one word he is saying.

littlerascal56

I have been in Yoders shop a couple of times.  There we’re around 6-10 stick burners in production, but at least 24 pellet smokers on the line that day.  And about that many in shipping, some destined for Australia!  It’s quite an operation in the tiny town of Yoder (Yoder Smokers, Yoder Meats, and Yoder Furniture).  It’s an Amish community, but their welders are pretty good at it!  And their overheads are low. There are usually some used ones for sale on CL during the summer around the Wichita area. Used Yoders sell well.

Biggreenpharmacist

SonVolt said:

TEXASBGE2018 said:

If this is good enough for Aaron Franklin to use at home. Its good enough for me.

They're certainly heads and tails better than what you typically find at big box stores... just don't spend too much time inspecting the welds and seams like I did.  I think they slap those things together blindfolded. You can get a much better smoker for <$1000.

https://www.yodersmokers.com/cheyenne.html

Be sure and read up on those yoders before jumping on that.  I was looking really hard at those a year or so ago and I kept reading of people having drafting issues with them.  That's not personal experience, but it seems to be a common theme if you start researching.  

WeberWho

littlerascal56 said:

There are 2 ways to add your smoking wood.  One is to throw in chunks when you fill the chute with charcoal briquettes.  The other is to add them to the ash tray (by opening clean out door), and throw them in the tray.  The falling coals will catch the wood on fire (and it will smolder and make smoke).  But then this smoke has to go thru the fire box of burning briquettes, and then into the cabinet full of protein.  I shot the firebox with my IR gun, and the steel is 660 degrees.  So it’s even hotter in the fire that the smoke goes thru.  The stack shows light blue smoke anytime you have wood in there.

Thanks for the diagram. It similar to a couple I've seen but I wasn't exactly sure how they worked. 

SonVolt

Biggreenpharmacist said:

SonVolt said:

TEXASBGE2018 said:

If this is good enough for Aaron Franklin to use at home. Its good enough for me.

They're certainly heads and tails better than what you typically find at big box stores... just don't spend too much time inspecting the welds and seams like I did.  I think they slap those things together blindfolded. You can get a much better smoker for <$1000.

https://www.yodersmokers.com/cheyenne.html

Be sure and read up on those yoders before jumping on that.  I was looking really hard at those a year or so ago and I kept reading of people having drafting issues with them.  That's not personal experience, but it seems to be a common theme if you start researching.  

Yep. I didn't like their response to those claims either - silence. When I called them and asked about all the "concerns" floating around the BBQ forums they acted like they had no idea what I was talking about.

Talking positively about your business is one thing and to be expected, but flat out feigning ignorance on a widely reported issue in a relatively small online community is shady. 

Little things like that ultimately soured me on their brand, so they won't be getting my business. 

WeberWho

@SonVolt

A used Shirley popped up on the Brethren. Located in North Carolina 

https://www.bbq-brethren.com/forum/showthread.php?t=269571

Ozzie_Isaac

SonVolt said:

Biggreenpharmacist said:

SonVolt said:

TEXASBGE2018 said:

If this is good enough for Aaron Franklin to use at home. Its good enough for me.

They're certainly heads and tails better than what you typically find at big box stores... just don't spend too much time inspecting the welds and seams like I did.  I think they slap those things together blindfolded. You can get a much better smoker for <$1000.

https://www.yodersmokers.com/cheyenne.html

Be sure and read up on those yoders before jumping on that.  I was looking really hard at those a year or so ago and I kept reading of people having drafting issues with them.  That's not personal experience, but it seems to be a common theme if you start researching.  

Yep. I didn't like their response to those claims either - silence. When I called them and asked about all the "concerns" floating around the BBQ forums they acted like they had no idea what I was talking about.

Talking positively about your business is one thing and to be expected, but flat out feigning ignorance on a widely reported issue in a relatively small online community is shady. 

Little things like that ultimately soured me on their brand, so they won't be getting my business. 

If they are Amish, they may not have known what was being said on an internet BBQ forum.