Recent content by Meatophyte

Unfortunately, that's the way the meat processor cut it. I didn't realize they were going to do that, or I'd've asked for the whole shoulder.

LOL I don't necessarily disagree, but that's what I've got to work with at the moment. Since I'm new to this, I'd rather waste $10 than $100. Make sense?

So, got some lava rock, put in the bottom of the smoker, running dry water pan. 2 pork roasts, about 3.5 lbs each (basically 1 pork shoulder, cut in half). 90 minutes in, meat's at 150.

I haven't had a chance to do any more experimentation, but I was thinking this weekend to try metsfan's suggestion and get some lava rock to put in the bottom of the smoker instead of using water, and see how that works out for me. Thanks for the response, though!

You've got me curious on this: tender and moist is "overcooked"? To me, that's properly cooked meat; "overcooked" when the meat is dry and tough. I tend to prefer my beef steaks on the rare end of the spectrum, but a properly cooked well-done steak is still perfectly edible. The problem with...

It's not a pellet smoker, it's essentially a propane oven with a tray for wood chips or chunks directly over the burner. I use one probe to measure the temperature of the chamber at the point where the meat is located (as mentioned above, pork shoulders arranged on the center of the shelf, with...

All 4 probes read the same thing: 33F/1C in an ice bath 210F/99C in boiling water The thermometer is a 1487 Taylor Pro Programmable I bought from Walmart for $15. It only has one probe input, so I cycle between the probes. Any other thoughts?

Lava rocks.....hmm.....hadn't thought of that. I'll give that a whirl. In the bottom, I assume? (around the burner) I'll check this out tomorrow. Thanks again!

Thanks for taking the time to respond. You are correct that water won't get above 212F at 1 bar (actually something like 210 at my altitude), but the steam will. That being said, yes, there's a lot of BTUs (roughly 1200/hour/gallon) going into making the steam and those BTUs aren't doing...

Straight down I-44 to Joplin, we're on the north side. Yeah, I've been really happy with this outfit. They're based out of Massachusetts, and I work hard, but they take good care of me.

I was wondering about bumping to 250 next time I did them.

No, fully nekkid until done.

So, I did a couple of pork shoulders, about 3.5 lbs each in my Camp Chef Smoke Vault 24 (propane burner). I think they came out pretty well, but the time seemed excessive based on what I've read, and I wanted to get some feedback. I used temp probes in the center of each of the 2 shoulders...

Thanks for the welcome.:emoji_sunglasses:

Hello all, I got a Camp Chef Smoke Vault 24 a couple years ago as a reward for my 5-year-anniversary with the company I work for. Been playing with it some off and on, starting to get the BBQ bug. Not much more to tell. Mostly signed up because I wanted to ask some questions, this seemed like...