I have had an interest in smoking/grilling for a long time and just recently decided "the hell with it I'm going to do it". I bought a 24" propane Camp Chef Smoke Vault which should be very efficient for this outside, back yard guy. I also took the advice of many and purchased a Maverick Meat Thermometer. So...I'm ready to go I guess.
My wife and I live in the Phoenix, Arizona area so will be able to bbq/smoke year round.
I did the burn in on the Smoke Vault and smoked an inexpensive chicken just to get used to the smoker and thermometer. Things went fairly well except I injected too much so it was a little juicy Lucy. Besides that the flavor was excellent and it was cooked perfect. Tomorrow I'm firing it up again and giving ribs a go. For my first try I'm just going to use some Jack Daniels Pork Rub but eventually will experiment with rubs and sauces.
I'm sure I will have a gillion questions along the way so get used to me. Thank you in advance for all your help and suggestions.
Milo The Silo