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Doing some Smoked Armadillo Eggs for PACKERS game. Another 1st for me. Wow! These turned out fantastic. Used cherry wood chunks.

A couple of weeks ago my wife did some chicken thighs on the BBQ. They were very good......but missing that special little ingredient. SMOKE. So im smoking some today. Boneless & skinless. I rubed them with this Twisted Q, Crazy Chick seasoning. Put in a freezer bag for a few hours. Cherry wood...

Smoking up some tenderloins & a whole chicken. Rubbed down with some black walnut olive oil. The rub is 1/2 Kick'n Chicken and 1/2 Bourbon, Brown Sugar. The chicken has a coke up its butt. Using cherry chunks.  This is my 1st time doing either. All done!

I have done a lot of St. Louis style ribs, but never Baby Backs. I use the 3-2-1 method with great success. Any advice is welcome. I'm using Grill Mates Applewood Rub and A&W BBQ sauce, also applewood chunks.

Doing up some skinless drumsticks & bratts. I put some Kick'n Chicken rub on them, and into the refrigerator until tomorrow, then ino the Camp Chef Smoke Vault. Going to try the Sweet Baby Ray's Raspberry Chipotle BBQ sauce. I haven't decided on the flavor of wood chunks yet..... Recommendations...

Dry rubbed 2 racks of ribs then wrapped & rested overnight. Going to use the 3-2-1 method. In step 2 I'm going to put ribs in a tin pan & cover tightly with foil. Hopefully it help with clean up. Using hickory & apple wood chunks in the Smoke Vault.

I'm smoking 2 racks of St. Louis style ribs today. I have had great success using the 3-2-1 method. In step 2 when unwrapping the foil It can get very messy. Has anyone tried using a shallow disposable tin pan tightly covered? Also would it be ok to put both racks together in the tin pan?

Smoking my 1st set of drumsticks today. I couldn't decide weather or not to skin them. After reading some threads on here about rubbery skin i decided to play it safe & skin'em. After skinning I used the McCormicks Applewood Rub, then into ziplock & refrigerate for a bit. Using apple wood...

Just whiping up some quick wings for lunch. Sprinkled with 5th Season & used Sweet Baby Rays Wing Sauce. Into the Smoke Vault with hickory chunks :drool

I'm really liking this smoking thing, lol, so does the wife & kids. Trying my 1st pork shoulder.  Pulled pork sandwiches.  The rub is McCormicks Applewood Rub. The chips are cherry (extra taking up space) & the chunks are apple. Into the Smoke Vault for a while. Slaw & beans will also be on the...

Got this for gift the other day. Has over 100 great smoking recipe's.  First recipe I am going to try is the Pastrami. Picked up couple corned beef briskets on sale at Albertsons for $3.27 a pound.

 Great sale at Albertsons $3.27 a pound for the Signature Series flat corned beef brisket. I picked up 2.  Smoking it with pecan chunks for an hour, then into the crock pot with carrots, onion, garlic, cabbage, beer, & sesonings.

Country style ribs on sale today. Used a little Beer Can Chicken rub & threw them on the smoker with some apple wood chunks, then into the crock pot with some homemade BBQ sauce. 

This is another 1st for me. Great forum everybody! & thanks!  Wife made her usual meatloaf 1lb beef, 2lb ground pork, onion, bell pepper, various spices. Flattend it out and layered with black forest ham & swiss cheese. Rolled it up then rolled again in a bacon weave. Seran wrapped it, put in...

Busy day & I needed something quick-n-easy. Picked up some country style ribs on sale, threw a little beer can chicken & apple rub on them, into the Smoke Vault with some apple woid chunks for an hour then into the crock pot. So far they smell fantastic!

My wife suprised me with a smoking request! She asked if I could do ribs like I did a couple weeks ago. St. Louis style ribs I used 3-2-1 method & they turned out phenomenal! The only thing I am doing different is rub, wrap & refrigerate  for 4 hours or so. Using the McCormicks Applewood Rub &...

Smoking my 1st turkey today. It's 20lbs. After going through a couple of threads here I did decide to try the spatchcock method. It was a lot easier than anticipated. Used the Webber Beer Can Chicken rub, & the Tony Cacheres Creole Butter & injected as well as basted the outside. Going to use...

Did the 1st mod to my new Smoke Vault 24". Installed a lower temp gauge & a digital remote wireless temp probe. The temp probe readout is set to swivel or take off & inside.

Going to smoke my 1st Meatloaf along with some cheesy onion potatoes. After browsing the forums, I found a bunch of recipes, tricks & tips. Using mama's recipe for meatloaf & pecan chunks for smoking. Great information here! Pics to follow.

Hello all. Don from Wyoming checking in. This site/forum is great & has an incredible amount of information. My old smoker was a bullet style Brinkman with a non-controlable electric element, which i enjoyed. This new smoker is just on a different level. I got the new smoker for Christmas from...