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  1. M

    Smoking a brisket flat at high heat

    Hands down, 50/50 salt and pepper. Use kosher salt and a little coarser pepper, not the finely ground stuff. Simple is the way to go!
  2. M

    Chips VS Chunks

    I have a Smoke Vault also and use chunks exclusively. Chips seemed to burn through way too quickly, and by the time I got some good smoke going, they were already spent. A put a few chunks in at a time when I'm smoking and they seem to last about 60-90 minutes before needing to refill.
  3. M

    Thoughts on Oklahoma Joe Highland Smoker

    Hey everyone - Looking at possibly making the jump from a gas smoker to a offset smoker such as the Oklahoma Joe Highland. I'm not looking to spend a ton, since it's my first charcoal/wood smoker, but want something that is decent. What is everyone's thoughts on the Oklahoma Joe Highland? Does...
  4. M

    Bark Formation with Propane Smoker - Water Tray Creating too Much Moisture?

    That's a great point. So many methods to try, so little time! lol
  5. M

    Bark Formation with Propane Smoker - Water Tray Creating too Much Moisture?

    Thanks for the suggestion! I hadn't thought of that or really tried that yet. I've patted my meat dry before smoking, but not to the extent you're describing.
  6. M

    Bark Formation with Propane Smoker - Water Tray Creating too Much Moisture?

    Hi! I actually tried putting a clay saucer from a flower pot in my water pan this weekend. Wrapped it in tin foil, and then placed a two sheets over the water pan. (Second sheet I could just rip off at the end for easy cleanup) Just did some wings, but came out really good, and in much less...
  7. M

    Bark Formation with Propane Smoker - Water Tray Creating too Much Moisture?

    Warren, that's super helpful. It's been awhile since I've made ribs, but that might be close to what mine looked like. What I've been trying to get is a little darker, thicker bark, similar to this. Have you achieved this level of bark with your water pan? Thanks again!
  8. M

    Bark Formation with Propane Smoker - Water Tray Creating too Much Moisture?

    Thanks for the suggestion! I was gonna do some wings this afternoon and just experiment with the clay saucer in the water pan to replace the water. Never thought of lava rocks. How is cleanup with the lava rocks considering the meat juices drip right on top?
  9. M

    Bark Formation with Propane Smoker - Water Tray Creating too Much Moisture?

    Hey guys! Typically aim for about 250, but can be slightly lower or higher. Out of curiosity, how big are your water pans? I feel like the Smoke Vault's is pretty large. Roughly 14" x 10", and several inches deep. Lots of surface area for evaporation. Have been wondering if that is also part of...
  10. M

    Bark Formation with Propane Smoker - Water Tray Creating too Much Moisture?

    Hey everyone, new to the forum and relatively new to smoking! Picked up a Camp Chef Smoke Vault 24 earlier this year when Covid hit and have absolutely LOVED smoking everything from chicken and ribs to brisket and fish. However, one thing that has had me puzzled is that I often seem to have...
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