Rob. I fired up my new MARSHALL smoker last Saturday with a high temperature of 18 degrees. There was not any wind so I thought this would be a good day to season my new smoker.I soaked it down with cooking spray like you and Chris showed on the start up CD, put in a bag of lump charcoal ,3 lighting cubes, opened all the vents, lit the cubes and we were on our way. A friend of mine who took your brisket and butts class came over to be here for the event. He brought along his temperature probe which had one probe for meat and one that clipped to the shelf to monitor the smoker chamber. It was awesome because it has a remote so we could go inside and prepare the meat and be able to watch the temperature rise as the smoker heated up. In about 20 minutes it was ready for the meat. At 1:30 I put on 6 full racks of baby backs after preparing them the way you taught us in the class last spring. I removed the bottom rack and used my new rib rack that I had built. It holds 13 full racks of ribs . I have 2 of these , I built them just like the original shelves with fabricated rods to hold ribs in a vertical position. Like I said I put ribs on at 1:30 then at 4;00 I put on chicken breasts that I had marinated in a ziplock bag with Italian dressing, brats, hamburgers, and porkchops.Over on the grill side I put a pan of potatoes and a pan of beans which later got moved to the smoker side. Everything but the ribs came off by 6:30 ,I left them on till we were all here to eat. It was all AWESOME Rob. I maintained a temperature of 230 degrees and had characoal left at the end of the smoke. I will use this smoker a lot. It was actually quite smiple for as cold as the day was. Cannot wait to use it in warmer weather.My wife really blessed me at Christmas with the most perfect gift she could ever get me, MY ' GOODONE ' smoker! If you guys are in Salina for a class and need a MARSHALL to use just let me know , your more than welcome to use mine ! THANKS ROB ! WARREN SEXTON, SALINA, KS.
New Marshall Customer Comment from Salina, Kansas
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