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New Camp Chef Vault - suggestions on use?

post #1 of 2
Thread Starter 

Excited about my new camp chef. Any tips / techniques that users can share? Thank you.

post #2 of 2
First check the stock temp prob to see how accurate it is. Most are 20-40 degrees off if not more. If you dont know what temp your cooking at you will burn thru some meat.

Line the water pan with foil as it will make cleanup easy.

Be patient with it. Low and slow is the key.

Have you taken the free 5-day ecourse? If not do it. It will be worth the time.

Last but not least go over to Roll Call and introduce yourself so you can get a proper welcome.

Welcome to SMF.

Brian
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