Recent content by JuniorBalloon

Are you saying you don't foil on the SV? I have also never had any complaints with the SV, but I do notice a difference in juiciness. I'll do some playing around. Thanks for the feedback.

I started using foil in my early days to control the amount of smoke exposure using variations of the 3-2-1. I now have a propane smoker and can easily control smoke by how much wood to add and am wondering if there are still some benefits to foiling. My first few ribs have come out delicious...

I've done a fair amount of research on the sooty WSM flavor. I use Cowboy Lump (though I've also had the off flavor with Kingsford), minion method and wait for the smoke to turn blue. I have a DIGIq that controls temp and it works very well. I think the issue, at least in my experience, is that...

Wow, I'm very impressed with the Smoke Vault. Was very easy to use. Cooked two racks of St Louis ribs. During the first hour I did have a bit of trouble getting the heat steady, but after a bit of too high, too low, it glodilocksed at 250 to 260 and I didn't have to monkey with it at all. I used...

Thanks for the welcome and the info on the vents. I will be firing it up tomorrow and cooking some St Louis ribs.

I just put this together yesterday and it surprised me that you can't close the vents all the way. I'm fairly sure this is by design, and although I have some guesses, not sure why they work this way. Can you clue me in? Thanks, jb

I have been using the WSM for several years and more often than not can make some very tasty Q. However there are enough times that I have gotten an acrid sooty flavor that I've bought a Camp Chef Smoke Vault in hopes of having greater control of temp and smoke. Look forward to learning on the...