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  1. delearyous

    Propane snoker question

    I have a 24" camp chef vault. I have used it several times now. It works pretty good. It's really my first smoker. I haven't read every thread on here. My question is this, is it silly or common practice to use my propane to start charcoal and wood chunks then shut the propane off and let the...
  2. delearyous

    Chicken Wing Smoking question

    Add a little corn starch to your rub..It will help crisp it up
  3. delearyous

    Propane regulators/needle valve

    Thank you Dave
  4. delearyous

    Thermometers

    So I seasoned my camp chef 24"vault tonight and checked thermometer vs my maverick probe. And wouldn't you know that the vault therm ran just over 60 deg hotter..wtf. Went to calibrate it and it can't be done with this one. So do I just ignore it and use only my maverick? I guess I have no...
  5. delearyous

    Propane regulators/needle valve

    Does anyone know if I went to a needle valve kit, if it is high pressure or low pressure and at what psi should the kit be? 10psi, 20psi? There are many brands including Bayou classic. Thinking about using it on my 24" vault smoker. Any info would be helpful. thanks, Delearyous
  6. delearyous

    SV 24" mod help please!

  7. delearyous

    SV 24" mod help please!

    Just checking on responses
  8. delearyous

    SV 24" mod help please!

    Hi all, I just received my 24" vault. and I have read so much on so many different propane smokers I decided to get this one and put it together last night.  I have not seasoned it yet.. I have 2 questions: 1. I am going to place the gasket around the door. seems like the "trendy" thing to...
  9. delearyous

    Smokevault vs Smoke Hollow

  10. delearyous

    Basic Brisket Smoke

    I just did a brisket myself on a 22" weber kettle. Came out moist and good. Used hickory chunk. Crutched at 170, pulled it at 203, wrapped it put in a cooler. No smoke ring. I know it is just for looks.. Any reason why? Did have a water pan. Cooked at 230
  11. delearyous

    Brisket question

    Thank you..Merry Christmas
  12. delearyous

    Brisket question

    Ty..just didn't know if I needed to smoke it differently with it being so small
  13. delearyous

    Basic Brisket Smoke

    Anyone think Worcester sauce to harsh for brisket injection? Or cut it with beef broth/stock?
  14. delearyous

    Brisket question

    The day after Christmas going to try a brisket. It is small. 3lb flat. I will be using my 22" weber kettle. Do I still use the 1.5 hrs per lb? Use same temp as a whole one or should I choke it back a little? Should I still smoke for 4 hrs? Thanks and Merry Christmas
  15. delearyous

    Competition question

    Yes
  16. delearyous

    MAK VS WSM

    I know it may be apples vs oranges. Which do you all prefer?
  17. delearyous

    MAK Smoker

    I hope so..thank u again Al.
  18. delearyous

    MAK Smoker

    Hard about this for the first time through twitter.. Anyone know much about it our have one?
  19. delearyous

    Competition question

    Congrats on the call..I agree on the low and slow and all the normal proper prep for chicken as usual. I was thinking exactly the same avenue. I think a quick sear and then sauce won't harm the "bite" of the chicken.
  20. delearyous

    Competition question

    Ty
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