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What temp do you cook at?

That is a dream pit for me. Perfect package with the cart and space. Great choice!

Long time since you posted a video hope all is well.

Awesome. I will try this method the next time I smoke balogna. In the past I’ve just diamond cut the outer parts of the bologna but the center never really gets any smoke. Looks like this method will make every piece consistent.

Another useful video. Thanks. Can you get the pit to run at 225°F and still make sweet smoke?

An enlightening video. Thanks, it prepares a prospective buyer for what's needed for ongoing maintenance. Have you noticed any exterior rust or considered wiping the exterior down with canola oil to prevent it?

You need to make another fajita video using outside skirt the original fajita

Nice!!!!! How much was it & how long did you have to wait for it???

I really love your videos. Very informative and educational! Do you have any suggestions about getting a Shirley patio smoker right now? There website is down. I have emailed but no response… Thanks Chris

Appreciate your passion for your smoker. I'll still stick with the Lang. Zero complaints.

maybe post a video about proper lighting

Hey Scott! Great video!

Hi Scott, all good stuff. Enjoy watching your videos. Are you on hiatus, or are you done with making videos? Best of luck, hope to see you back at it! I have a 24x36 Shirley coming with a built in Santa Maria grill on the firebox👍

What size is that Santa Maria?

Like the hat ! Do a video on that , but nice cooker they do a good job th em dont own one myself , but I'm looking to get only 1 when i can get to saving up some money .

How much is the price?

How do you feed your probes through the port?

I put a temp probe in my Shirley and found out it’s original thermometer on the door always reads 30 degrees lower than my smoke temperature thermometer is my digital thermometer says 250 then it’s probably between 210 and 220 with the thermometer included in the pit

Where did you get your cover for the 24x36?

Still pleased with the Shirley?

Great recipe. Can’t wait to try it. The wind chimes need to go though…😂

What kind of grate is this?

👍🏾👍🏾

Hail State! Looking for a crawfish sauce for fish tomorrow and ran across your channel

That’s awesome

nice cook

How are you liking it compared to the cabinet smoker? Thanks

Hey your back yard looks different. Did you move??

Nice color on those ribs

Thanks for the video, I too would like to know how it performs. Another YT builder in northern LA builds these vertical units but I would like to know how yours performs. The smaller footprint is very beneficial for some of us. Get to cooking!

The only thing I don’t like about that grill is the single mounting point in the middle of the grill making it rock back and forth. It should be mounted to each corner of the grill.

The Santa Maria should be called. “ MY FAVOURITE CHILD” …. And we all know your a huge family man. Great job as always Scott

Looks pretty damn good to me

I'm a rib addict , love the way you plated that food , nice combination . Blessings to you and your family , greetings from Puerto Rico 👋 .

Does Shirley sell covers? What are you using for a cover to prevent rust?

Hello, Is the Santa Maria upgraded grill easily cleaned? What made you decide on the round bar rather than stainless? Thanks for your help

GREAT INFO SCOTT

Are they on strike I'm not seeing any smoke.

How about an update on the new tat?

What temperature variances do you see between the bottom and top rack? I know you stated they are stable, but am curious on the differences.

So many people spend days peeling, grating, washing in cold water, drying and squeezing the hell out of the potatoes. They never seem to do hash browns that brown properly or stick together. This is so simple and satisfying to see and in a lazy Saturday morning in pajamas too. Like me... Lol I didn't gonthrunall that trouble my first time, I did what you did and they came out perfect. Now I have to make them all the time. Wait till I get my own Blackstone.

I AGREE SMALL TEMP SWINGS DOESN'T MAKE A DIFFERENCE

GREAT INFO SCOTT

After you wrap (I use butcher paper) you might as well move it inside to the oven and go to bed. I often do that after 4-6 hrs on the pit and it turns out just the same. But honestly, I prefer not wrapping at all if I have time to keep the fire going.

Don't forget the Foil Boat method. RUclips it if you don't know what it is.

Nice video. My own thoughts (others will disagree) is that "retaining moisture" by using foil is a misguided idea. When barbequing, the objective is to effectively cook most of the moisture out. The water evaporating out is what, in fact, causes the stall (and also cause the meat to shrink). The juiciness in barbeque comes from the rendered down fat, not from water retained in the meat. As you said in the end, it is what you like.

Yep, After several years of smoking on my charcoal pit, I've come to the same conclusion. The only difference that temperature makes is how long it takes to finish the cook.

Agreed

#Hailstate!!!!

Your left arm looks different 😜