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  1. wullybully

    Quality of Camp Chef Smoke Vault?

    I picked mine up at a local store but it was just fine when it came out of the box.
  2. wullybully

    GOSM or Vault?

    I have only had my Smoke Vault for one week and I have never actually seen a GOSM so I can't compare them. Having said that, I am totally satisfied with the Smoke Vault. Our local Gander Mountain has them at $180 right now. If you have any specific questions about it I would be glad to try...
  3. wullybully

    Seafood Fatty

    I tried a shrimp and crab meet fatty over the weekend. 1 lb Bob Evans Original Sausage 12 medium shrimp 4 oz back fin crab meat Asiago, Parmesan and Romano cheese blend The seafood was somewhat overpowered by the sausage but it was excellent.
  4. wullybully

    Hello form the center of Ohio

    I have been hanging around here for a few weeks now but have not introduced myself yet. I have been a casual smoker for about 15 years, having good success with a few things but more disappointments. Since starting to read posts on SMF I am learning that the problems I have had are common and...
  5. wullybully

    Good deal on 24" Smoke Vaut

    I just got back from Gander Mountain with a 24" Camp Chef Smoke Vault with the stainless steel front. They had it clearly priced at $250 which looked like a good buy. When she rang it up on the computer it came up at $180. I don't have any idea how widely available this may be, I got mine on...
  6. wullybully

    First Fatty

    I did my first fatty yesterday. The wife says it is definitely a do over. Started with 1 lb. package of sausage and filled with frozen hash browns, chopped onion and Mexican style shredded cheese. Then wrapped with bacon. I got it started a little late and was having trouble getting the smoker...
  7. wullybully

    photo test 3

    I did my first fatty yesterday.
  8. wullybully

    photo test 2

  9. wullybully

    photo test

  10. wullybully

    Thermostat questions

    The PID controller (Proportional-Integral-Differential) will give you the best control possible but they will be more expensive. I am not an expert on this but this is my understanding on how these work. During normal operation the Proportional part of the equation will switch your heating...
  11. wullybully

    Smokin first salmon question?

    I never use a water pan, but thats just me.
  12. wullybully

    Smokin first salmon question?

    The purpose of brining is to draw moisture out of the fish. If you are using brine you need to allow more time, such as over night. Alternatively use the salt and sugar mix directly on the fish for a shorter time period. One hour would be a minimum. If using salt directly, be sure to rinse...
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