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  1. james211

    Curing Fresh Home for Smoking

    I've been dying to try a fresh ham using the rotisserie on my BGE so I picked up a ham yesterday, and the Prague#1 is arriving today. I've been reading about the brining process and I'm seeing two different types - dry brine and wet brine (submerged) and I'm confused which is the proper way to...
  2. james211

    Smoker Vault 18 - Accessory recommendations

    Hello fellow smokers! So I just picked up a smoker vault 18, and I'm curious what people can recommend for accessories.  I definitely know that a dual probe thermometer is necessary.  I looked through the meat thermometer thread and its loaded with types, but I didn't fine much for...
  3. james211

    Newbie in NYC - Smoker Vault 18

    So I picked up a smoker vault 18 that I'm keeping at my father in law's place.  Both of us will be using it, and I have a feeling I'll be teaching him.  I'm here to learn and pick other peoples brains. Looking forward! Thanks! Dustin
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