Recent content by ddbck

Doing some Smoked Armadillo Eggs for PACKERS game. Another 1st for me. Wow! These turned out fantastic. Used cherry wood chunks.

A couple of weeks ago my wife did some chicken thighs on the BBQ. They were very good......but missing that special little ingredient. SMOKE. So im smoking some today. Boneless & skinless. I rubed them with this Twisted Q, Crazy Chick seasoning. Put in a freezer bag for a few hours. Cherry wood...

Smoking up some tenderloins & a whole chicken. Rubbed down with some black walnut olive oil. The rub is 1/2 Kick'n Chicken and 1/2 Bourbon, Brown Sugar. The chicken has a coke up its butt. Using cherry chunks.  This is my 1st time doing either. All done!

Into the Camp Chef Smoke Vault. Going to try a 2-2-1

I have done a lot of St. Louis style ribs, but never Baby Backs. I use the 3-2-1 method with great success. Any advice is welcome. I'm using Grill Mates Applewood Rub and A&W BBQ sauce, also applewood chunks.

Lol thanks. Had them in right at 4 hours & internal temp 174.3 I put the Raspberry Chipotle BBQ sauce at the end of the 3rd hour.

Into the Camp Chef Smoke Vault at 220° for a few hours.  I really like the leg rack. It holds 10 legs so I had to throw 2 legs on top. I decided to go with cherry chunks the store was out of mesquite.

Very good! Thx.& Mesquite it is. I've never used mesquite, so that works out good.

Oh WOW, those look delicious! Definitely going to try this next time.

Doing up some skinless drumsticks & bratts. I put some Kick'n Chicken rub on them, and into the refrigerator until tomorrow, then ino the Camp Chef Smoke Vault. Going to try the Sweet Baby Ray's Raspberry Chipotle BBQ sauce. I haven't decided on the flavor of wood chunks yet..... Recommendations...

Thanks Noboundaries. 

Dry rubbed 2 racks of ribs then wrapped & rested overnight. Going to use the 3-2-1 method. In step 2 I'm going to put ribs in a tin pan & cover tightly with foil. Hopefully it help with clean up. Using hickory & apple wood chunks in the Smoke Vault.

I'm smoking 2 racks of St. Louis style ribs today. I have had great success using the 3-2-1 method. In step 2 when unwrapping the foil It can get very messy. Has anyone tried using a shallow disposable tin pan tightly covered? Also would it be ok to put both racks together in the tin pan?

Some great smokers here. I didn't realize how many different kinds there were Here is my Camp Chef Smoke vault 24. I added an extra temp gauge, wireless digital thermometer & probe, & I sealed the door with felt.

Thx all. The drumstick turned out great. Almost fall off the bone. Smoked @220° for 2.5 hrs then turned up to 250° for 35 minutes. Basted with A&W BBQ sauce after 2 hrs. The rack worked flawlessly. Wife & kids said its a deffinate keeper.