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  1. valanze

    First Stab at Pork Belly

    Decided to give Pork Belly a try. Thinking of going with my standard as far as rubs go: Onion Powder Garlic Power Salt Pepper Celery Seed Cook low and slow until done. Now I decided since this was my first shot not to get a slab. I went with pre-cut from Costco. Anything I should look out...
  2. valanze

    Brisket Disaster

    So I have been smoking for many years and only tackeled a brisket twice including this time. I am completely unsure how to handle what I consider an unmitigated disaster. The wife and I decided for Christmas dinner lets be different we wanted brisket. So we headed to walmart dropped a little...
  3. valanze

    Hurrah! AMPS Our for Delivery

    Smoked Cheddar and Gouda here I come.
  4. valanze

    Temperature Question

    The more meat you have in the smoker the higher the temp you need correct? Smoking 5 racks of ribs and temp is slow to 225 and I have it up in between. High and medium. With a single rack and two whole chickens I could hold 225 at medium heat.
  5. valanze

    My stomach said "tri-tip" I said sure!

    First crack at tri-tip today: Did some reading and a lot agree just let the meat be the flavor. So spoke with the wife and she still wanted one rubbed. Hopefully thy turn out good. Plan on cooking them to 145 IT (wife does not like pink).
  6. valanze

    Much Ado about Brisket

    So with only 1 successful smoke total which was loved by all I was thinking of tackling a brisket. However, after looking through a few threads this seems like something a novice should not attempt. When is someone actually ready to tackle a cut of meat like brisket? At the current cost here in...
  7. valanze

    Newbie Cheese Smoking Question

    I apologize I posted this in the newbie section before I notice that there was a separate cheese smoking section so I am asking here. I really want to smoke cheese but I was reading that the target temp seems to be under 90 degrees. When I seasoned the grill I tried to see if I could get smoke...
  8. valanze

    Smoking Cheese

    I recently did my first smoke and it went great. It was with meat two racks of ribs and two whole chickens. I used the Camp Chef Smoke vault 18" and it performed I think flawlessly. That being said I do have two questions: 1) The grease all ended up in my water pan so I had this gnarly...
  9. valanze

    Hello from California

    Hey there, My name is Russ and I am from the Central Valley here in California. I work in the manufacturing field. I am extremely new to smoking. Just bought the Camp Chef Smoke vault 18".  I have primarily used a grill for my our door cooking but I have always enjoyed smoked meats with the...
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