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  1. bobkomar

    Beef rib roast cooking time?

    I'm going to do my first beef rib roast tomorrow and I need to know a approximate cooking time. I plan to pull it about 130-135 for a med rare to med done. The roast is 10 1/4 pounds. I will be smoking in my Camp Chef 24 using Todd's wonder tube, out side temps will be in the mid 30's, but I...
  2. bobkomar

    What wood for what cheese?

    I have a smoke vault using AMNST that I plan on trying to cold smoke with. I'm hoping to shorten my learning curve a bit by getting a idea what cheese goes best with the pellets being used.
  3. bobkomar

    Help me out with my rib fail

    I smoked 3 racks of ribs today, and while the meat portion turned out great, the Plow boys Yard Bird rub I put on them made the bark taste like eating a salt lick! The ribs used were Saint Louis style, that were vacuum packed and frozen. At about 9 PM last night, I pulled the silver skin...
  4. bobkomar

    My first brisket smoke questions!

    I plan on going for my first brisket next Saturday, and have a few questions. First, I'm using a smoke vault 24, from the size of the briskets I have seen at my local Sam's, I'm going to have to take some off the length to get it in the smoker. If I understand what I have been reading, I want...
  5. bobkomar

    Running two Maverick 732's at the same time?

    Can you run two Maverick 732's at the same time? Has anyone tried putting a meat probe in the smoker temp jack?
  6. bobkomar

    Cooking/chef advice needed

    I'm going to attempt spaghetti sauce from scratch, but the recipe calls for dried sage leaves, as in whole. I don't have any, and the stores I went to did not have them either, but I can find ground sage. Is there a conversion for dried sage leaves to ground sage leaves, and will the end result...
  7. bobkomar

    Windbreak ideas for Smoke Vault 24

    I'm thinking of adding sheet aluminum to the sides of the legs of my Smoke Vault 24 to act as a windbreak for the burner. The sheets would extend down the legs to a few inches from the bottom of the legs. I was also thinking of adding a horizontal piece a few inches under the burner to further...
  8. bobkomar

    What to do with the chip pan when going to a A-MAZE-N tube?

    I'm thinking that I want to go to the tube from A-MAZE-N, but what does a fellow do with the chip pan when you just put the tube in the bottom? Does it need to be there to help defuse heat? I have the Camp Chef Smoke Vault 24 if it matters. The way I run it now, I smoke with both bottom...
  9. bobkomar

    Rib eye with Q view!

    Did some rib eyes tonight, I think the grill is gonna get rusty, smoked is where it's at!
  10. bobkomar

    Compressor tank for smoker build?

    Any reason I shouldn't use a old compressor tank for a smoker build? We happen to have one at work I can have for scrap weight. It is 150 gallon water capacity if it matters.
  11. bobkomar

    Smoke around the door on a Smoke Vault 24

    My smoke vault 24 leaks smoke all the way around the door. Is this something I should fix, or just let it be? If it matters I run the two bottom dampeners full closed with the tabs bent out, and the top one full open. I can hold a nice even temp with out a problem, but I'm think the whole idea...
  12. bobkomar

    New guy from Salt Lake City

    I gave my self a early Birthday Present of a Smoke Vault 24 this weekend after lurking here for several months. Yesterday I seasoned it with a 3 hour run of hickory and a slight mist of oil. Today I smoked two beer can chickens and about 10 thighs with great results for a first go at it...
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