After I Finished the Sausages

Discussion in 'Pork' started by deejaydebi, Sep 10, 2007.

  1. deejaydebi

    deejaydebi Smoking Guru

    I had ribs and a butt on the new horizontal smoker. They seem to be taking forever, but the temps a bit low 225 and I'm almost out of lump. May have to move them to the Smoke Vault. Boy that horizontal eats fuel!
     
  2. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    I thot you canabilized your horizontil into a gasser? I see alot of vaults in pics,never seen one in action live, other than a Backwoods.
     
  3. deejaydebi

    deejaydebi Smoking Guru

    Sort of - I added a propane burner in the bottom so I could also use it as a grill but it's still a smoker. I have a cover over the burner so it doesn't get gooked up from smoking.

    I've been using a Camp Chef Smoke Vault since April - it replaced my ECB. Ron and Squeezy have them too.
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  4. squeezy

    squeezy Master of the Pit OTBS Member

    Here is a couple of mine in action ... please forgive the ugly mug in the orange Tee .. [​IMG]
    At the start
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    Ribs are ready!
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  5. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    burner cover is a great idea, i used a ecb years ago, and hated it, now that i have learnt a little more i may play with one i snagged off a curb and its like new, have also cosiderd getting a wsm. all i use is offsets now. all wood or lump, ain't gassed anything in over 15 years
     
  6. squeezy

    squeezy Master of the Pit OTBS Member

    I have found the same problem with my offset ... takes a lot of fuel to maintain a moderately low temp. I think I have too many places for heat to escape ... & the tweaking goes on!
     
  7. deejaydebi

    deejaydebi Smoking Guru

    Yeah - There are alot of leaks around the doors. Still have some moding to do but it's fun to play with. Might be to expensive to use all the time though. I can't imagine what it'll cost to run come winter! OMG! I can't afford $30 worth of lump coal everyday! Yikes!

    Well I'm finshed the weird ribs and apple stuffed fatty. The ribs actually have a piece of back bone so I didn't trim them up. Really wide buggers! ALos made some Fatty-Apple and cheese stuffed pastries for work tomorrow.

    The butt is now in the Smoke Vault sitting at 145 degrees - small butt too only about 5 lber! Here's the done stuff.
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  8. deejaydebi

    deejaydebi Smoking Guru

    Oh I forgot the Apple stuffed fatty rolled in cake muffin crumbs! And here's the half done butt too.
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  9. squeezy

    squeezy Master of the Pit OTBS Member

    You gotta nice butt mom ... no denying it! [​IMG]
     
  10. deejaydebi

    deejaydebi Smoking Guru

    Smokebuzz -

    I always enjoyed my ECB - still do sometimes. It makes the best turkeys and pastrami. Just so small you can't put a whole lot in there. I won't do my turkeys on anything else.
     
  11. richtee

    richtee Smoking Guru OTBS Member

    Stop and think a sec on an offset. Look at ALL that metal to heat. Look at all that surface area to dissipate said heat. And draftiness on top. Probably one of the most inefficient designs there is. Try your propane, Ma. Just a bit to help maintain might be all you need when the weather turns.
     
  12. deejaydebi

    deejaydebi Smoking Guru

    Rich -

    When the weather turns I really doubt I'd keep high enough heat in that thing! Even with all the foam around it. I'm gonna play with it again next weekend and see where I can seal the leaks some.

    The Smoke Vault is really cheap to run in even in 5 degree cold. I get about 40 hours to a tank of propane. Can't beat that!
     

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