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IMG_1669.JPG
- recoush
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- Album: Johnsonville Italian sauage smoked
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Hello From Illinois Newbee to smoking
seasoned the smoker with Pam and about 300 door thermometer for about 2-1/2 hours (easy & worked great) Had a whole young chicken in broth reg salt not reduced and removed broth and used some olive oil and seasoning with a Beer can holder (no Can) Put the beer in the water bath with some extra... -
Hello From Illinois Newbee to smoking
- recoush
- Album
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IMG_1669.JPG
- recoush
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- Album: Hello From Illinois Newbee to smoking
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Smoke Vault Manual Say NEVER Smoke Dry - Why?
Thank you, that is exactly what i need to know, Guess the water is good thing, Would you then use sand for ribs etc (to maintain heat) or stay with water regardless? Recoush- recoush
- Post #35
- Forum: Propane Smokers
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Smoke Vault Manual Say NEVER Smoke Dry - Why?
Hum, Curious seems Like the pros and cons are the same of using water VS. Sand or Nothing Question how does sand work vs. Water ? Maybe this just depends on trial and error and the smoker using water ? wondering what is used more often when smokers are using Propane fuel Newbie over...- recoush
- Post #33
- Forum: Propane Smokers
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reading all these fine ideas has me thinking up ideas
have to season the smoker plan to do that on Saturday after i make a stable location for it :>) Bought the Camp chef 18" smoke vault seems to be some minor issues reported here but nothing major. one thought i had was the vents they dont close all the way top an sides. IF you leave the top...- recoush
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- Forum: Propane Smokers
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Hello From Illinois Newbee to smoking
Chicken was what i was thinking thanks Recoush -
Hello From Illinois Newbee to smoking
This looked like a good site was looking for an article on Curing my new toy a Smoker :>) Bought a Chef camp Vault Propane smoker an 18" it is very well made nice heavy metal gauge very impressed already only 18" so have to half the ribs about 40 inch tall so plenty of room overall...
