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new here, just got a Camp chef 24 vault smoker, few questions.

post #1 of 11
Thread Starter 

hi there guys, well im new here hope to learn a lot about smoking meat, im not new on the cooking deparment but i dont know much about the Camp Chef. Right now im using it to smoke ribs, brisket and pulled pork. Seems to work nice.

 

On the weekend i did the 3 meat and my brisket got a bit dry, i usually apply apple juice every 40-60 min. the brisket was in the top rack, dont know if there any tip about being in the middle or on the top of everything. I left the side vents completly open and my temp on the grill was about 250-270. I didnt have the grill temp at that time just my thermapen, but today i was playing with my friends thermoworks dual probe and saw that temp gauge on the vault is about 30-50f more, it depends of your actual temp.

 

Any tips will be amazing.!!!

post #2 of 11

Get something that will let you monitor smoker temp and meat temp. Remember it its done when it is done, not when you want it to be done. Use the toothpick test to tell you when it is done.

I see this is your first post. When you get a chance will you drop by roll call so everyone can give you a proper SMF welcome?

Happy smoken.

David

post #3 of 11

yes, factory therms are rarely accurate so go with a dual probe unit. Brisket is always a challenge. My suggestion would be to learn the curves of your unit and read, read, read on things you plan on smoking. The search bar is your best friend and will/can answer many questions that will pop up......enjoy the new unit....Willie

post #4 of 11
Thread Starter 

thanks guys!!!, im so happy with this smoker. Yesterday i did a chicken with my personal rub and was amazing. About the Vault, yes its the first time i used with a brisket, need to learn more and more. Now i have the thermoworks Dual probe thermometer so that area is cover.

 

Do you put the brisket on the top?, in the middle? of the smoker, i know there is 4 different position for the grill. Btw i saw that in the center of the grill the temp is a bit lower than sides close to the smoker side walls.

post #5 of 11

I try for center mass with the largest piece of meat ( no beak over hoof ) but you should the temp of which grate you use and adjust from there. IMHO

post #6 of 11
Thread Starter 

hey my friend, sorry  for my question, what is beak over hoof?. 

post #7 of 11

Sorry trying to be inventive, driping raw Poultry juices on other meats

post #8 of 11
Thread Starter 

lol, no problem, i will try again to make another brisket this weekend with my new thermoworks dual probe thermometer. Any advice of which rack level(high) to use? its a 11 pound brisket.

post #9 of 11

>Any advice of which rack level(high) to use?

 

The rack level never made any difference for me in my vertical gas smoker - all of my briskets turned out dry:)

 

Seriously, I tried dozens of times and only turned a perfectly cooked brisket once or twice. But, I had a 16" vertical with a round water pan. I think that cramming a full packer in there had too much of the brisket extending beyond the water pan footprint so it was hard to get even heat across. With the 24, you won't have that problem and I'm sure you'll have great success. I would start out on the second or third level up from the water pan - that will help regulate the temperature. 

post #10 of 11
I have he 24 and would go in the middle unless youre doing a bunch of other things at the same time.
post #11 of 11
Thread Starter 

did 3 briskets and 6 ribs yesterday, here is some interesting readings on my thermometers. Left upper rack. Right lower rack one before the botton rail, about 30-40 min after turn on the smoker:

 

 

 

about 3 hours later. the difference between the lower/middle racks and the upper is about 10F.

 

the interesting part of this is the briskets on the top comes much more juicy and tender with less time inside the smoker.

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