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  1. U

    Smoke Vault's temperature gauge very foggy

    The temp gauge for the Vault is very foggy and it's hard to read the temp well. Any idea if it's possible to take the thing apart to wipe it down?
  2. U

    Looking to smoke chicken wings for the first time

    So.... I smoked the wings at 220F for 30 mins then put them in the oven at 450F for 20 mins. Wings came out awesome!!! The meat was so tender and juicy that I couldn't really taste the texture of the meat at all... it was like butter. I used mesquite wood.
  3. U

    Looking to smoke chicken wings for the first time

    Any suggestions? I will be smoking them wither 3-2-1 ribs. I want to smoke them at the same time to save time. So the smoker will be running at 225F... how long should the wings smoke for at that temp? Should they ever be wrapped? When to sauce?
  4. U

    Boiling point of apple juice is 320F

    Thanks for all that great info!
  5. U

    Boiling point of apple juice is 320F

    Broscience :emoji_joy:
  6. U

    Boiling point of apple juice is 320F

    Just curious, what difference does it make? Does it cook better bone side down outside of the wrap? Prevents it from drying?
  7. U

    Boiling point of apple juice is 320F

    I am new to this and I just realized that I smoked the ribs bone side up during the 3 and 1 hour periods. I am going to smoke again in a couple of days and put the ribs in the smoker in the correct orientation.
  8. U

    Boiling point of apple juice is 320F

    Not all liquids boil at 212F. The boiling point depends on the specific gravity/density of the liquid. Since apple juice is loaded with sugar, its boiling point is higher. With that said, do you keep the juice mixture after you take it out of the foil to pour it over the meat during the final...
  9. U

    Boiling point of apple juice is 320F

    I smoked ribs last week using the 3-2-1 method. During the two hours, I used apple juice with the tightly foiled ribs. When I removed the foil, I noticed that the apple juice was still there and didn't steam into the rib meat. I just realized that apple juice's boiling point is 320F. If the...
  10. U

    New to smoking, got a Smoke Vault 18

    Ok so I finally smoked the ribs today and they came out really good! They weren't falling off the bone and they came out slightly on the dry side but still tasted really good. How does one make the ribs moister? I tried to target 225F but sometimes it seemed like it was hard to dial it in...
  11. U

    New to smoking, got a Smoke Vault 18

    Thanks again! I got some pecan and hickory wood. From what I read, the pecan might be a little light for the ribs but good for the chicken. Maybe what I'll do is do the first two hours with the hickory, no wood during the 1 hour foil wrap, then throw in the pecan and the chicken breast for...
  12. U

    New to smoking, got a Smoke Vault 18

    I'll look into this as I become better in the hobby!
  13. U

    New to smoking, got a Smoke Vault 18

    Thanks for that suggestion!
  14. U

    New to smoking, got a Smoke Vault 18

    Thank you for your detailed reply! I do have BB Ribs so I will use the 2-2-1 method and I am going to use boneless chicken breasts. I have a stupid follow up question: Since I am using wood chunks, when during the 2-2-1 method should the wood be smoking? During the first 2 hours and the last...
  15. U

    New to smoking, got a Smoke Vault 18

    Thanks everyone! I am currently seasoning the smoker with a chunk of pecan wood and it smells so amazing! :D Can't wait to cook some good food!
  16. U

    New to smoking, got a Smoke Vault 18

    I am eager to try my hand at smoking meat for the first time. I bought the Vault 18, bought hickory and pecan chunks, and a rack of ribs and chicken. What is the best method to cook the meat for a newbie? I read about the 3-2-1 method for the ribs. Is there an easy way to cook chicken...
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