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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

    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...
  3. 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
  4. 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...
  5. 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
  6. delearyous

    MAK VS WSM

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

    MAK Smoker

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

    Competition question

    How does KCBS sand others feel about grill marks on chicken?
  9. delearyous

    Crutching

    We all know Aaron Franklin wraps his brisket with paper. Has anyone else used that method for ribs or butts?
  10. delearyous

    Weber question

    I have a one touch weber aiming to get a wsm. Question is about water in the smoker. Some say that the meat will get all its smoke in 4hr+/-.Some smoke with water since without. Also there is a theory that the higher humidity or moisture on the meat help smoke adhere to the meat but you don't...
  11. delearyous

    Bine marrow

    Has anyone smoked bone marrow? Is that a thing?
  12. delearyous

    Minion method question

    Silly question..there has been some posts about using either lump our briquetts. Lump is obviously hotter and cleaner where briquetts ashes quickly and sometimes chokes out. Would it be a good idea to light the briquetts and place in the middle of the unlit lump for a cleaner burn..thoughts? Let...
  13. delearyous

    Weber issue?

    I have a Weber kettle 22". Is it normal to see "flakes" underneath the lid? Normal? Cause? Thank you in advance.
  14. delearyous

    weber slow and sear

    Anyone use this? Opinions? Is it worth using on a WSM? Thanks
  15. delearyous

    Silly question

    Would it be helpful to use this on a WSM?
  16. delearyous

    New to the site

    Silly question with some many threads (not a complaint) looking to purchase either a masterbuilt 44" propane or weber 18 or 22 wsm..thoughts. I have a 22 weber one touch. Looking for a change. I am getting older and don't want to tend to a cook in the early mornings. Is the WSM pretty much set...
  17. delearyous

    Hi bbq friends

    Virgin member here. A little about me: Live in Bear, Delaware I cater on the side. Love to grill and smoke but don't do it as often as I want.. Busy life I guess. I have a grill and a 22" Weber one touch. I used to have an offset Brinkman and soon found out that it wasn't for me. Looking...
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