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https://www.smokingmeatforums.com/threads/chucky-chili.279333/ after reading this thread and following it. :>) thanks for the feedback using his suggested SLPOG idea added chili powder and french roasted coffee 1TBSP each make my own rubs and chili seasoning Little back detail My daughter...

decided time to do a brisket got a full point rub and in the smoker at 225 since 6am cst making 160 at 1000 dropping a little seems to be the stall seeing as it only been 4 hours assuming is sit tight to 166 up before I wrap it ? Hickory and mesquite water and chunks smoke rising all seems good...

Oh yeah, loving the smoker made pork tenderloin today (2) used regular mustered and a dry rub let them rest for a 3-4 hours in the frig then 250 for an hour with cherry, the rub was paprika smoked, granulated garlic and onion powder, black pepper, oregano, cumin, thyme, chili powder, brown...

My Camp chef 18" Vault is working very well, today i decided to make the Johnsonville Italian Sausage in the smoker Used chunks, some apple, cheery and 1 piece Mesquite the only issue is they tightened up.have a snap texture. the Whole Chicken was yesterday beer can Holder without the beer can...

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...

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...