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  1. M

    Smoke Vault vs Pellet Smoker

    Typically smoke between 250-275. Usually don't inject, and when I do, it's typically chicken. Pork butts, brisket, etc I never inject. I ditched the water pan for sand and clay pot in my water pan. I sometimes put just a little water bowl in there, but it's rare. The last pork butt that took...
  2. M

    Smoke Vault vs Pellet Smoker

    Hi! I don't use the factory installed thermometer. I have a thermopro digital thermometer to measure both ambient and meat temps. I also put a standard oven thermometer inside, which matches what I see on the thermopro.
  3. M

    Smoke Vault vs Pellet Smoker

    I can maintain temp fine. But cook times are always extremely long.
  4. M

    Smoke Vault vs Pellet Smoker

    Thanks everyone, appreciate the input. It's a hard decision, and kinda want to convince the wife to let me have both! :-)
  5. M

    Smoke Vault vs Pellet Smoker

    Hey guys, I've been running the Smoke Vault for a couple years, and while I have had some good success with it, it always seems like everything takes much longer than it should. For instance, 4 pound pork shoulder taking 14 hours. I do have a separate digital thermometer that I use for the...
  6. M

    2.3 Pound Pork Butt Taking Too Long?

    Yeah, it's probably a part of one, or a half. We grabbed it at Aldi to make some Cuban Sandwiches, and at the last minute decided to smoke it instead.
  7. M

    2.3 Pound Pork Butt Taking Too Long?

    I was thinking about that, but i have an analog oven thermometer inside, the built in smoke vault on the door, and my thermpro. they all average out to around the temp i'm aiming for. I did test the thermpro in the oven and with the ice water test, and all seems to be good.
  8. M

    2.3 Pound Pork Butt Taking Too Long?

    Could it be that the Smoke Vault is leaking more than other smokers? Prolonging time? I know Smoke vault's are fairly well regarded for an amateur smoker, but just not understanding why a 2 pound pork butt is now going on 10 hours. (I'm at 164 now! :-) )
  9. M

    2.3 Pound Pork Butt Taking Too Long?

    So I have a Smoke Vault 24" propane smoker, and one thing I've noticed is that whenever I smoke meat, it always take way longer than what I see online. For instance, started smoking a 2.3 pound pork butt this morning at around 10AM. It is now almost 5PM and i'm still sitting around 160. I...
  10. M

    Help! Effects of No Salt in Brisket Rub

    Just in case everyone is waiting anxiously for an update.... here it is. This was my first full brisket, so definitely a learning experience. Overall, the brisket came out pretty good, nice bark, but believe the flat was just a tad bit underdone. Definitely edible and not very tough, but could...
  11. M

    Thoughts on Oklahoma Joe Highland Smoker

    Thank you so much, everyone for your feedback and information. Still mulling over what to do, and then need to convince the wife! :-)
  12. M

    Help! Effects of No Salt in Brisket Rub

    So got up at 5AM this morning to throw my first full brisket on the smoker. After it was on the smoker for a few hours, I realized I had grabbed only the coarse pepper shaker rather than my 50/50 SP rub. (Hey, it was 5AM!) I have a great bark forming, and threw a little salt on the bark a few...
  13. M

    Feedback Wanted: First Time Trimming/Smoking Packer Brisket

    Quick update... having started this at 5:00 AM this morning, I just realized I grabbed the wrong spice container and only added pepper as the rub, instead of the 50/50 SP mix I had made. Oops.... I threw a little extra salt on the bark that was forming, but no going back now. Any major issues...
  14. M

    Feedback Wanted: First Time Trimming/Smoking Packer Brisket

    Yeah, I might try leaving a little more fat on next time to see the difference. That's where all the flavor is anyways! :-)
  15. M

    Feedback Wanted: First Time Trimming/Smoking Packer Brisket

    I'm using a Camp Chef Smoke Vault 24 - vertical propane smoker. I'm about 2.5 hours in right now, running between 265 and 275. Brisket is at 141F.
  16. M

    Feedback Wanted: First Time Trimming/Smoking Packer Brisket

    Yeah, I realized I should have gotten a pic of the other side before throwing it back in the fridge. Any suggestions? Been wondering if I should take a little more off the flat (front of the pic).
  17. M

    Feedback Wanted: First Time Trimming/Smoking Packer Brisket

    Hey everyone - Fairly new to the forum, and decided to attempt my first full packer brisket smoke. Hoping to get a little feedback on my trim job as it was my first time. Watched a ton of videos online and everyone does it different! Two questions: 1. Any feedback on how I trimmed this brisket...
  18. M

    Chips VS Chunks

    Not sure what you have in your smoker for a chip tray, but I do not put a cover on my tray. Should be no reason you couldn't use your original chip tray, just make sure it's deep enough and you have enough clearance to use chunks.
  19. M

    Thoughts on Oklahoma Joe Highland Smoker

    Thanks for the feedback. I have some experience with charcoal grills, but I'm sure there's a learning curve to the smoker stuff. How often were you messing with your offset during a cook?
  20. M

    Thoughts on Oklahoma Joe Highland Smoker

    If you're doing a longer cook, say 8-10 hours, how often do you have to tend to the fire?
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