Search results for query: *

Did another 2 pork butts this weekend (and some awesome smoked mac-n-cheese). I was much more confident jacking my heat up quickly and backing it down to 225. No problems maintaining temps. I was even able to get some sleep! The one thing i found is that the stall is ridiculous. I planned 17...

I think i was afraid to get too high.....i know now it is better to jack up the gas flow and heat and then bring back down. 

Hours past due but i dig!

Unsauced. Both smoked 6 hours no spritz

Sauced

Bottom vents too? I saw a few post saying keep the sides closed and top open. That is how i am runnning it now.

Ok that preheat took longer than i thought. I will know next time. I decided not to wait for 250to throw the shoulder on and put it on at 230. The temp plummetefd to 180 but quickly came back up. It stayed at 218 forever but has settled in at 225 like a champ. Meat temp last read 141 and when...

Ok so i am sitting outside waiting for my smoker to warm up to 250 so i can put in my pork shoulder.I filled the water pan halfway with play sand and covered that with foil. I then added a ez foil pan with water.This is the set-up the guy who sold me the smoker used. Side vents closed and top...

Ok cool. I was worried about my wires. Thanks!

Have anyone removed the thermometer from their Smoke Vault 24 and used the hole to thread probes? I bought mine put together so i am unsure how large the hole is. Would i need to create a seal of some kind to plug the opening? Should i just calibrate the stock thermometer or thread my probes...

Do you think the upgrade to a cast iron skillet is key for using these propane units?

Didn't think about it. I need to clean it up. The grates are supposed to be silver right?

Ok so this has been put to bed. I had given up on going propane and was looking at charcoal units (PBC, WSM, UDS). Found myself looking on craigslist for barrels (neigh on impossible to find unlined barrels around here) and stumbled across a used SV 24. The guy has had it for 7 months and...

That is my debate. i realize i will probably have to do some sealing on both units. But the Smoke Vault seems to be the better made unit...I also like the wider racks. The only hang-up i am having is the single door. I am concerned that opening the door every couple hours for wood/water...

I just realized i posted this in the wrong topic forum. Any way tohave it moved?

Sound enough like a personal add? :) My name is Jeff and i am coming to you live from the Eastern Panhandle of West Virginia. My previous experience with smoked meat is eating a lot of it....and then thinking how nice it would be to make my own...I currently do not have a smoker as i am torn...