Recent content by Dadditude

Ok. Finally got my first smoke in, beef barbacoa with a bottom round. I both smoked the beef and braised it in the smoker, I think it did an outstanding job. If I had to gripe about anything it would be that Pit Boss says you keep the water pan full, and there is a good 30 degree temp swing when...

Well, I'm finally going to use it this weekend, I will start with chips since that's what's prescribed. But once I get a feel for the smoker, I may go ahead and try chunks just to see how it goes. I'll keep you posted.

Thank you.

I saw a several years old thread on this smoker, but it was very brief. I just acquired one of these and have questions. 1. what are some experiences with this smoker? 2. Is the water tray a must? I tend to smoke without water as I've seen no major benefit, but I've heard it's a must with this...

Loved the step by step! I wish I could get as in depth as y'all on the step by step. Maybe that will come with time. I passed samples around work today, now everybody wants some; so I am very happy with how it turned out.

Thank you, it was good if I say so myself.

Ok so I finally got around to smoking the chuckie, actually two of them, today. For the most part I used Dan's step by step as a general guideline and went from there. For roast #1 I wrapped it in plastic overnight with a simple mixture of Worcestershire sauce, garlic salt, and pepper. For...

Well, I didn't get to my chuckie today, I may or may not have over indulged last night this inhibiting my smoking powers.....lucky for me, I am off tomorrow, so they are in the fridge prepping as I type this, I am looking forward to the finished product tomorrow night. Hopefully I don't get so...

How did I miss this show?! Setting the DVR now!

I am a fan of the heat myself, but that stuff sounds pretty intimidating. Your story gave me good laugh though, Thanks.

Wow! I am drooling!I will definitely be giving them a try in short order.

Well now I'm hungry and have 3 hours of work to go. 

For lack of a better term, I'll call it a pot roast anyway.... Basically, I'm just looking to venture into something I haven't done before, and figured why not a roast? I haven't picked out my cut or anything yet, I'll need to do that on my way home from work. So, any advice on temps, rubs...

Hey everyone, I'm a long time lurker, who finally decided to join. My name is Chris, I'm a 911 dispatcher in Milton, FL. The smoker I use right now is a Camp Chef Smoke Vault; I have used it for about two years and have had great results so far. I am off of work every other weekend, and usually...