First use - Smoke Vault 24"..........had some issues, could use some input (w/ pics)
- Thread starter bailey151
- Start date
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- Aug 27, 2008
- 5,170
- 409
7/16" end-wrench, if I recall. You can turn the stub on the back of the gauge to dial it up or down to read identical to a probe or oven therm placed near the door therm on the grate. You can verify readings while the smoker is at stable temps, then open the door and dial it the amount it is off, the n close the door, allow it to stabilize again and verify your calibration. Use boil-check to verify your probe before checking your smoker therm, of course.
This page includes a chart to determine what your water should boil at based on your elevation:
Boiling Point / Atmospheric Pressure / Altitude
Hope this helps...hollar back if you need more info.
Eric
thatguy2
Newbie
- Dec 31, 2015
- 4
- 10
newbie here with the same smoker - Great post to help me get started.. Doing my first smoke this morning and it has been 'trying' to say the least. I have a few questions
Background - First smoker, before I used indirect heat on a weber gas grill. I am using pea gravel in the water tray and smoking a smaller boston butt (3.5#). All vents are closed as far as possible. i do have a piece of reflectix around the smoker since we always have a decent wind and when i seasoned it temps would jump around horribly with every breeze. I am on the side of the house with the least wind as well.
Thermometers - I have a Thermoworks DOT clipped on the cooking rack im using as my bench mark. A new Tru-Tel thermometer is in the door its barely showing 175, when im getting 225 inside. For giggles I put the old door thermometer in the top vent and its reading closer to the DOT, but not exact.
1) IF i wanted to use the DOT inside the meat, any reason to not use a thermometer in the top vent to keep an eye inside temps? (knowing its close but not perfect). The door thermometer appears to be useless
Temps finally stabilized at about 225 for about 1.5 hrs then jumped to 245.. flame is nice and blue and the knob is as lowest as it would go and it was still in the 240s.. I opened the top vent fully and the temps dropped to 235 and seem to be stabilized.. I also tried closing the valve on the propane tank and that had no effect on temps
2) Should i worry about getting any lower than 235 on a 54* day here in Virginia
3) The control knob is at its lowest setting - but the indicator is between MED and LOW - is it suppose to match up?
4) What is the 'warm' setting for on the knob?
Thanks
Brian
Background - First smoker, before I used indirect heat on a weber gas grill. I am using pea gravel in the water tray and smoking a smaller boston butt (3.5#). All vents are closed as far as possible. i do have a piece of reflectix around the smoker since we always have a decent wind and when i seasoned it temps would jump around horribly with every breeze. I am on the side of the house with the least wind as well.
Thermometers - I have a Thermoworks DOT clipped on the cooking rack im using as my bench mark. A new Tru-Tel thermometer is in the door its barely showing 175, when im getting 225 inside. For giggles I put the old door thermometer in the top vent and its reading closer to the DOT, but not exact.
1) IF i wanted to use the DOT inside the meat, any reason to not use a thermometer in the top vent to keep an eye inside temps? (knowing its close but not perfect). The door thermometer appears to be useless
Temps finally stabilized at about 225 for about 1.5 hrs then jumped to 245.. flame is nice and blue and the knob is as lowest as it would go and it was still in the 240s.. I opened the top vent fully and the temps dropped to 235 and seem to be stabilized.. I also tried closing the valve on the propane tank and that had no effect on temps
2) Should i worry about getting any lower than 235 on a 54* day here in Virginia
3) The control knob is at its lowest setting - but the indicator is between MED and LOW - is it suppose to match up?
4) What is the 'warm' setting for on the knob?
Thanks
Brian
- Aug 27, 2008
- 5,170
- 409
Hope that gets you on track a little better for the next smoke. Once you get to know how they like to run they really are a pretty sweet smoker...and you can't help but love the spacious accommodations...LOL!!!
Eric
thatguy2
Newbie
- Dec 31, 2015
- 4
- 10
Eric - thanks for the advice... Ill go back through that several times to get it into my brain and make the necessary adjustments..
I figured out one of my issues with the wild temp swings - my wood chunks caught on fire instead of only smoking.. After some research via google that came up as the cause and makes since since i had a LOT of white ash at the end..
The pulled pork ended up being on the smoker from 630 am to 2pm at about 225 * (or so) was only at 145* - i pulled it from the smoker and put it in the house oven and by 5pm it was 185*.. Not sure what that issue was, except to thin the temp swings really slowed down the cooking.
We did smoked chicken wings and they turned out well - also had an issue with the wood chunks burning but with a shorter cooking time it wasnt as bad..
Thanks for much for the help..
Brian
I figured out one of my issues with the wild temp swings - my wood chunks caught on fire instead of only smoking.. After some research via google that came up as the cause and makes since since i had a LOT of white ash at the end..
The pulled pork ended up being on the smoker from 630 am to 2pm at about 225 * (or so) was only at 145* - i pulled it from the smoker and put it in the house oven and by 5pm it was 185*.. Not sure what that issue was, except to thin the temp swings really slowed down the cooking.
We did smoked chicken wings and they turned out well - also had an issue with the wood chunks burning but with a shorter cooking time it wasnt as bad..
Thanks for much for the help..
Brian
- Sep 17, 2010
- 27
- 10
May be a day late & dollar short.....but.....just saw an old thread of mine pop to the top -
I owned this unit for a few years (4?) & changed about a year ago but I did learn a bit about using this unit.
The first thing I would say is a needle valve is a requirement, the factory knob is nowhere near good enough for any kind of reasonable temperature control. Tiny inputs = big temp changes. You can get by with cheaper ones but this one makes life so much easier:
Yep, it's pricey but it's worth every penny. Once you find the "number" on the turret for a given temp it will hold that temp as long as you need. In addition it's easy to make small adjustments to compensate for the weather (hot, cold, windy, rainy). You run the factory valve on high & use the needle valve to adjust temp.
My box was never very air tight so I always ran it with the bottom vents closed (bend the tabs for a full close) & the top vent fully open.
I did modify the box with RTV silicone around the door for a better seal but it still wasn't all that tight & never had to change the vents. I also changed the door thermometer for a better quality unit. Aside from that I did nothing but enjoy the food
Produced a lot of good food in the time I had it, it's now been passed along to my oldest.
I owned this unit for a few years (4?) & changed about a year ago but I did learn a bit about using this unit.
The first thing I would say is a needle valve is a requirement, the factory knob is nowhere near good enough for any kind of reasonable temperature control. Tiny inputs = big temp changes. You can get by with cheaper ones but this one makes life so much easier:
Yep, it's pricey but it's worth every penny. Once you find the "number" on the turret for a given temp it will hold that temp as long as you need. In addition it's easy to make small adjustments to compensate for the weather (hot, cold, windy, rainy). You run the factory valve on high & use the needle valve to adjust temp.
My box was never very air tight so I always ran it with the bottom vents closed (bend the tabs for a full close) & the top vent fully open.
I did modify the box with RTV silicone around the door for a better seal but it still wasn't all that tight & never had to change the vents. I also changed the door thermometer for a better quality unit. Aside from that I did nothing but enjoy the food
Produced a lot of good food in the time I had it, it's now been passed along to my oldest.
Last edited:
thatguy2
Newbie
- Dec 31, 2015
- 4
- 10
Bailey151 - thanks for the help.. I always welcome any help, so you arent too late
May be a day late & dollar short.....but.....just saw an old thread of mine pop to the top -
I owned this unit for a few years (4?) & changed about a year ago but I did learn a bit about using this unit.
The first thing I would say is a needle valve is a requirement, the factory knob is nowhere near good enough for any kind of reasonable temperature control. Tiny inputs = big temp changes. You can get by with cheaper ones but this one makes life so much easier:
Yep, it's pricey but it's worth every penny. Once you find the "number" on the turret for a given temp it will hold that temp as long as you need. In addition it's easy to make small adjustments to compensate for the weather (hot, cold, windy, rainy). You run the factory valve on high & use the needle valve to adjust temp.
My box was never very air tight so I always ran it with the bottom vents closed (bend the tabs for a full close) & the top vent fully open.
I did modify the box with RTV silicone around the door for a better seal but it still wasn't all that tight & never had to change the vents. I also changed the door thermometer for a better quality unit. Aside from that I did nothing but enjoy the food
Produced a lot of good food in the time I had it, it's now been passed along to my oldest.
I started looking at needle valves last week but way too confused on the individual valves VS a regulator/hose/vavle combo..
What other fittings do i need to install the needle valve you linked to? I would rather pay once once for something good..
I assume it gets connect AFTER the regulator? tank/regulator/needle valve/hose/smoker??
What door thermometer did you try? I got a tru-temp that fit nicely in the door, BUT it was reading way WAY lower (like 50*) than the thermoworks i had on the grate - I had the grate at the same level as the door thermometer..
thanks
Brian
- Aug 27, 2008
- 5,170
- 409
Good point about valve adjustments...I haven't used my SV-24 for quite a while now, but your mention of it brings back memories. A couple things I always did: adjust the valve with bare hands, and do it by feel, not sight. The slightest creek of the knob was time to stop if you were dialing for 15-20*...even then, you might over-shoot your target temp. I finally learned that if you were only off by 15*, it's best to just leave it alone.
Mine was passed on as well. I started smoking almost everything in my 26" OTG and 18" OTG Weber kettles about 8 months ago and one of my boys adopted the Vault during that time. He still has it and I grabbed him some goodies for Christmas to help him on his journey: digital temp probe and digital pocket thermometer, along with about 12lbs of various wood chips. He was overcooking his beef rib eyes and beef strip roasts, so he's a happy smoker, now. My SV-24 is still getting use after 5 years, but I won't use it unless I cook for a very large gathering, my WSM 18 is as big as I need for now, and after 2 months with it, I'm pretty comfortable...enough to toss in a picnic shoulder after work on Saturday with a forecast for 3*F with snow and light wind.
I'd still be smoking it up in the Vault had I not decided to go to the dark side...
Eric
Great info here! I got a Smoke Vault 24 for Christmas. I must have got lucky, mine holds Temps from 220 on up to around 350ish very well & for long periods of time. The temp dial is very very sensitive. I did seal the door with self adhesive felt. It still leaks a little mostly by the door hinges, but is 80% better. Also installed a lower temp gauge. The difference between upper & lower gauges is very minimal. I have used a full water tray every time I smoke & even refill it during longer smokes. I have used apple juice, beer, water, fruit, etc it does add flavor.
allstar16401
Newbie
- May 2, 2017
- 6
- 10
Reviving this thread. I am a new comer. Just introduced myself in the Roll Call. I have searched around quite a bit, read amazing ribs, and have read this thread and multiple others but cant really figure out what I am doing wrong.
Background, I have a 24" Smoke Vault.
I can't see to get the heavy (or any ) smoke flavor that i am looking for.. I have smoked ribs, whole chickens, pizza, and briskets. I have used the methods on here and on amazing ribs with using cold meat and rubs and the meats i have smoked have all come out pretty well. nice and moist and tender. the one thing that is really missing though is that smoke flavor. Best case i get a very very mild taste of it . More so the next day with leftovers when they are cold but i really cant get that smokey flavor in the meat that i want.
I have used mostly hickey wood chunks or with the chicken tried to mix in some apple wood with the hickory.. I dont know where i am going wrong
I usually put 2 decent sized chunks of wood on the wood pan
I usually flip them about 45min through and need to add new wood after about an hour.
- Are you supposed to remove the used wood?
- What exactly should it look like? Should it be black or broken down to white ashes?
Using a water pan
I have the top vent open and the bottom two closed as far as they will go
I def. get a decent amount of smoke coming out. It starts out with some TBS but then a decent amount starts coming out at a steady rate.
The smoke always smells great and if i'm sitting out there next to it i smell smokey afterwards
Im trying to figure out whether or not i need to raise or lower the pan to get the wood hotter or if it is already too hot
Should the vents be more open? I don't know if i have too much oxygen or not enough.
Any help would be appreciated as it is getting fustrating!
Background, I have a 24" Smoke Vault.
I can't see to get the heavy (or any ) smoke flavor that i am looking for.. I have smoked ribs, whole chickens, pizza, and briskets. I have used the methods on here and on amazing ribs with using cold meat and rubs and the meats i have smoked have all come out pretty well. nice and moist and tender. the one thing that is really missing though is that smoke flavor. Best case i get a very very mild taste of it . More so the next day with leftovers when they are cold but i really cant get that smokey flavor in the meat that i want.
I have used mostly hickey wood chunks or with the chicken tried to mix in some apple wood with the hickory.. I dont know where i am going wrong
I usually put 2 decent sized chunks of wood on the wood pan
I usually flip them about 45min through and need to add new wood after about an hour.
- Are you supposed to remove the used wood?
- What exactly should it look like? Should it be black or broken down to white ashes?
Using a water pan
I have the top vent open and the bottom two closed as far as they will go
I def. get a decent amount of smoke coming out. It starts out with some TBS but then a decent amount starts coming out at a steady rate.
The smoke always smells great and if i'm sitting out there next to it i smell smokey afterwards
Im trying to figure out whether or not i need to raise or lower the pan to get the wood hotter or if it is already too hot
Should the vents be more open? I don't know if i have too much oxygen or not enough.
Any help would be appreciated as it is getting fustrating!
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