Recent content by MilwaukeeBBQGuy

Typically smoke between 250-275. Usually don't inject, and when I do, it's typically chicken. Pork butts, brisket, etc I never inject. I ditched the water pan for sand and clay pot in my water pan. I sometimes put just a little water bowl in there, but it's rare. The last pork butt that took...

Hi! I don't use the factory installed thermometer. I have a thermopro digital thermometer to measure both ambient and meat temps. I also put a standard oven thermometer inside, which matches what I see on the thermopro.

I can maintain temp fine. But cook times are always extremely long.

Thanks everyone, appreciate the input. It's a hard decision, and kinda want to convince the wife to let me have both! :-)

Hey guys, I've been running the Smoke Vault for a couple years, and while I have had some good success with it, it always seems like everything takes much longer than it should. For instance, 4 pound pork shoulder taking 14 hours. I do have a separate digital thermometer that I use for the...

Yeah, it's probably a part of one, or a half. We grabbed it at Aldi to make some Cuban Sandwiches, and at the last minute decided to smoke it instead.

I was thinking about that, but i have an analog oven thermometer inside, the built in smoke vault on the door, and my thermpro. they all average out to around the temp i'm aiming for. I did test the thermpro in the oven and with the ice water test, and all seems to be good.

Could it be that the Smoke Vault is leaking more than other smokers? Prolonging time? I know Smoke vault's are fairly well regarded for an amateur smoker, but just not understanding why a 2 pound pork butt is now going on 10 hours. (I'm at 164 now! :-) )

So I have a Smoke Vault 24" propane smoker, and one thing I've noticed is that whenever I smoke meat, it always take way longer than what I see online. For instance, started smoking a 2.3 pound pork butt this morning at around 10AM. It is now almost 5PM and i'm still sitting around 160. I...

Just in case everyone is waiting anxiously for an update.... here it is. This was my first full brisket, so definitely a learning experience. Overall, the brisket came out pretty good, nice bark, but believe the flat was just a tad bit underdone. Definitely edible and not very tough, but could...

Thank you so much, everyone for your feedback and information. Still mulling over what to do, and then need to convince the wife! :-)

So got up at 5AM this morning to throw my first full brisket on the smoker. After it was on the smoker for a few hours, I realized I had grabbed only the coarse pepper shaker rather than my 50/50 SP rub. (Hey, it was 5AM!) I have a great bark forming, and threw a little salt on the bark a few...

Quick update... having started this at 5:00 AM this morning, I just realized I grabbed the wrong spice container and only added pepper as the rub, instead of the 50/50 SP mix I had made. Oops.... I threw a little extra salt on the bark that was forming, but no going back now. Any major issues...

Yeah, I might try leaving a little more fat on next time to see the difference. That's where all the flavor is anyways! :-)

I'm using a Camp Chef Smoke Vault 24 - vertical propane smoker. I'm about 2.5 hours in right now, running between 265 and 275. Brisket is at 141F.