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  1. rob989_69

    Cold smoked salmon question.

    Awesome, that is exactly what I was thinking but was worried it'd be too hot. Thanks for the link, I'll try it soon.
  2. rob989_69

    Cold smoked salmon question.

    Ok, just did a smoked salmon filet last night, followed Erain's recipe and it turned out great. Or so I'm told (I happen to dislike salmon so just tried a bite) The question is, my wife liked it but really wants some "real" smoked salmon. In other words the kind you buy in the store. I have a...
  3. rob989_69

    do u soak your wood before you burn it?

    I soak because I've found if I don't they flame up on my smoke vault, My chip box sits close the the burner and the 1 time I didn't soak I got cloudy white smoke and serious flame ups. I normally lay soaked chips and then put dry chunks on top. I get smoke quickly and it's the nice Thin Blue...
  4. rob989_69

    Pork loin cook time question

    Forgot to mention, the sausage IS precooked, just finished frying it actually. And the rest is vegetation, I'm also wrapping in bacon. So from what I'm seeing 5 hours should be the max right? I'm assuming quicker because it is stuffed with precooked sausage. What kind of heat are we talking...
  5. rob989_69

    Pork loin cook time question

    I'm doing a stuffed loin this weekend. Just wondering roughly how long it should take. I know, cook to doneness but I want to know of estimate of time so I'm not eating dinner at 9 at night LOL. Stuffing it with sausage, baby spinach, roasted red pepper, and mozzarella. Thanks Rob
  6. rob989_69

    GOSM 24'' Wide...

    Got my 24" smoke vault at Gander Mountain for $250. It seems a little bit better quality that the GOSM but to be honest I've never really seem teh GOSM in person. Smoke Vault is VERY heavy duty though. And great customer service. When I was shopping I Called bass proshop and they did NOT have...
  7. rob989_69

    new guy from upstate NY

    Welcome from a fellow Rochestarian!!! I've been an avid griller for years and just picked up the 24" smoke vault at Gander Mountain in Henrietta. Let me tell you, you can't get these kind of results from a grill. You'll love it and you'll want to smoke everything in no time.. Congrats on the...
  8. rob989_69

    Smoked meat question

    On a recent trip to Montreal I had the pleasure of eating their "smoked meat" it tastes VERY similar to Corned beef but I was wondering if anyone here has actually tried to make it themselves. And if so, how you did it.
  9. rob989_69

    Stuffed Loin Pics and ?'s

    Definately post pics when that bad boy is done. That sounds awesome to me though. I might have to try this myself.
  10. rob989_69

    Smoke Vault Issue/Question

    Reset, thanks for the info. I did a couple racks of ribs this past weekend. They turned out great and I found that just filling the plate with chips about 1" thick did the trick. I threw one chunk on towards the end but really just cause it was there. I've actually found that the chucks I bought...
  11. rob989_69

    Knife Set - Recommendations?

    Yep, like I said, the wustof's are awesome, but as others have mentioned, they don't come cheap. All together I paid $200 for 2 of them. Having said that, I have an aunt who's a chef and she uses the restaurant grade and loves them. Basically if you know how to sharpen and take care of your...
  12. rob989_69

    Knife Set - Recommendations?

    I love my wustof's, having said that I have an aunt that is a chef and she uses the "cheapo" restaurant knives and they work fine. Couple recommendations. Find a knife that feels comfortable in your hand. I won't say don't buy a set but I've found that if I had a knife set I would still use the...
  13. rob989_69

    Smoke Vault Issue/Question

    Larry, great info thanks!! I'll try just that, I have a nice 3 pack of spare ribs for this weekend I'm going to try. Piney, I know EXACTLY what you mean. It took quite a bit of convincing to get my wife to agree that I needed a smoker. She seemed to think it was another one of those silly toys...
  14. rob989_69

    Smoke Vault Issue/Question

    Will do, thanks for the help. I have to say, prior to actually cooking on it I'm extremely happy with it. Very well built. Plus customer service is unreal. When I bought it the thermostat was broken, I called them and said just that, and within 2 minutes they were sending me a new thermometer.
  15. rob989_69

    Smoke Vault Issue/Question

    Slides into racks atached to the sides. That's kind of what I was thinking though, just use a pile of chips and a chunk or two. What do you guys recommend? I've heard arguements for chips and chunks and soaked and dry.
  16. rob989_69

    Smoke Vault Issue/Question

    This thing is awesome, huge and awesome. Anyway, yes, I do smell some smoke, but even when I open it up I get nothing. Slight hickory smell but that's it, no smoke of any color.
  17. rob989_69

    Smoke Vault Issue/Question

    I'm at work right now and can't take an actual pic, but here's a link to the website for a replacement. http://www.campchef.com/catalog/item...ke+Vaults.html very shallow, I'd guess about 12x8 or 9" rectangular.
  18. rob989_69

    Smoke Vault Issue/Question

    Just got the smoke vault 24" and I'm having a bit of problem getting it to actually make smoke. I've put in some soaked wood chips and then some non soaked wood chunks. If I crank it to high it'll billow smoke for a while but if I turn it down to low I get nothin. Any idea's? Is it possible it...
  19. rob989_69

    GOSM question

    Well, the GOSM is no longer an option. Unfortunately amazon is sold out and has no guarentee's when/if they'll get more. Sucks, had I acted a little sooner I could have got a heck of a deal. But, there is a silver lining, after much deliberation I got the 24" smoke vault from Gander Mountain...
  20. rob989_69

    GOSM question

    Very nice! I'll look into it. Now, for another question. After talking with Amazon for a second time it's not sounding too promising for the big block. So, question for ya's. The main reason I wanted the big block was to have enough room to do multiple racks of ribs without having to cut them...
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