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  1. 20141102_093037.jpg

    20141102_093037.jpg

    • cyclonefan
    • Media item
    • Comments: 0
    • Album: Pork Butt Ham
  2. cyclonefan

    Beef chuck roast

    Ouch, $6.99/lb for chuck roast? It looks good though.
  3. cyclonefan

    Looming for a charcoal smoker - $200 range

    +1 WSM
  4. cyclonefan

    Smoked Almonds

    I did a 3 pound batch of these a couple of weeks ago. Amazing flavor and great results. I definitely will doing this recipe again. Thank you!
  5. Smoked Almonds

    Smoked Almonds

  6. 20140914_134958.jpg

    20140914_134958.jpg

    • cyclonefan
    • Media item
    • Comments: 0
    • Album: Smoked Almonds
  7. cyclonefan

    Camp chef smoke vault 18"--- need feedback

    I have the 18 inch. I use an amazen tube smoker in it to generate smoke. Overall a good smoker.
  8. cyclonefan

    Pulled Pork on WSM - Q View

    I have a camp chef smoke vault vertical gas as well. I was able to keep a 20 degree range for roughly 13 hours with maybe 6 or 7 minor adjustments to vents. That includes a suprise rain shower that lasted around 20 minutes. I did do allot of reading on how to manage the fire for that long...
  9. cyclonefan

    Pulled Pork on WSM - Q View

    The 8 hour picture was when they were only partially done. One took 11 hours and the other 12.5.
  10. cyclonefan

    Pulled Pork on WSM - Q View

    I got the 22.5 and am liking it quite a bit. I figured bigger is better, so got the large one.  I added the wheels when I fist assembled the WSM. I think the materials cost $16 to do it and is handy if you need to move it around.
  11. cyclonefan

    Beef/Pork/Mac & Cheese

    May I ask what the mac and cheese recipe is? I made some this weekend in my smoker and had a five year old tell me it was gross. I tried to play it off as that he was used the box kind, but would like to try some new recipes. Thanks
  12. cyclonefan

    How many of you use your water pan in your smoker?

    I don't use water in my wsm or vertical propane. Play sand is filled in the pans.
  13. cyclonefan

    New Guy Looking for advice: Propane, or Wood?

    I have a Camp Chef Smoke Vault propane and a Weber Smokey Mountain smoker. I bought the propane one first and have enjoyed cooking some very good food (in my opinion) in it. That being said, I probably would recommend a wsm. The temperature control is easy to do and there is something about...
  14. cyclonefan

    Pulled Pork on WSM - Q View

    After 13 hours, I closed all the vents and let the charcoal go out. There is some left to use with the next smoke . I never imagined a charcoal smoker could be so easy to use.
  15. cyclonefan

    Pulled Pork on WSM - Q View

    Delicious
  16. 20140711_204832.jpg

    20140711_204832.jpg

    • cyclonefan
    • Media item
    • Comments: 0
    • Album: Pulled Pork on WSM - Q View
  17. 20140711_204824.jpg

    20140711_204824.jpg

    • cyclonefan
    • Media item
    • Comments: 0
    • Album: Pulled Pork on WSM - Q View
  18. cyclonefan

    Pulled Pork on WSM - Q View

    Around 8 hours into the cook. One at 190 degrees and the other at 170. Interesting to see two pieces of meat similar in size be that far apart in temperature.
  19. 20140711_142149.jpg

    20140711_142149.jpg

    • cyclonefan
    • Media item
    • Comments: 0
    • Album: Pulled Pork on WSM - Q View
  20. Pulled Pork on WSM - Q View

    Pulled Pork on WSM - Q View

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