Deb Ramage thanks Deb I’ll be doing a lot more with the new smoker especially over the next week as I season it and do my first cook. I’m cooking pork belly burnt end and hot and fast pork belly on the weekend and plan to do videos of both
My MARSHALL III is now 3.5 years old with lots of cooks & many hundreds of pounds/kilos of meat prepared in it. I’ve used mine commercially in both a brick & mortar restaurant & in catering. It’s a great cooker, very versatile & cooks well in all kinds of weather including snow & high winds. My biggest “complaint” & perhaps only complaint is the thickness/ gauge of the metal used. It’s just a wee thin. Would’ve preferred 1/4” or better yet 5/16”. Of course that would change cost. With all that it’s a great Pit, extremely versatile & easy to light & stay cooking regardless of the weather *ROLL SMOKE*
I had one year ago. (42in) It had a door you could pull the ash pan out. A lot better design.
Good to have you back. Need more bro
Deb Ramage thanks Deb I’ll be doing a lot more with the new smoker especially over the next week as I season it and do my first cook.
I’m cooking pork belly burnt end and hot and fast pork belly on the weekend and plan to do videos of both
My MARSHALL III is now 3.5 years old with lots of cooks & many hundreds of pounds/kilos of meat prepared in it. I’ve used mine commercially in both a brick & mortar restaurant & in catering.
It’s a great cooker, very versatile & cooks well in all kinds of weather including snow & high winds.
My biggest “complaint” & perhaps only complaint is the thickness/ gauge of the metal used. It’s just a wee thin. Would’ve preferred 1/4” or better yet 5/16”. Of course that would change cost.
With all that it’s a great Pit, extremely versatile & easy to light & stay cooking regardless of the weather
*ROLL SMOKE*