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Question; Why wrap in plastic wrap and leave in the fridge for a couple hours or overnight? (I saw you mentioned you stopped doing it over night)
Great tutorial and amazing looking ribs too btw
Hi! I've been lurking around the forums, absorbing the information and figured I would register. Kzoo/Portage area here. I've had my smoke vault 18 for 2.5 years.
I've had the 18inch for 2 years now and have made some incredible BBQ with it. Getting super low temps for cheese or proper jerky is a tuffy though. It struggles to stay around 80-100. Other than the low temps, I have been super impressed with the smoker. Uses very little propane and really gets...