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  1. aucivil

    Butterball Turkey Breast - 18%

    I ended up with two frozen BB bone-in Turkey breast. Noticed that the label says they have been enhanced up to 18% with a salt/water/flavor solution. With the breast already pumped up 18%, don't see the need to brine. Never dealt with anything this enhanced, am I messing up by just using a...
  2. aucivil

    Fireboard w/Fan control - first impressions

    Already had the Smoke w/ Gateway but wanted a fan so I got a Fireboard with fan control cable and fan. Controlling the temp via app with the combined graphs adds a lot of fun to the cook process. Once I got some stuff figured out - the temps held very steady. Little trouble at the end with my...
  3. aucivil

    Pork Tenderloin - How does this sound?

    Usually make Redneck69's Sweet Spiral Ham for Easter.  Got about 12 people coming over and was thinking about mixing it up this year by switching out the ham for 6 pork tenderloins (PTL). Same basic ingredients as Redneck69 Sauce stick and a half of butter 1 cup dark brown sugar 1/2 cup...
  4. aucivil

    Need HELP extending a Butt cook.

    8# Butts are at 150 and it's now 19 hours until the meal.  My cook was already way ahead of schedule but pushing the meal backl 4 hours is going to hard to deal with.  What would be the best course of action: 1) Buy more butts and start over ($35 wasted dollars and push time) 2) Drop smoker...
  5. aucivil

    Pork Loin Question - Chef JimmyJ's Brine and topper

    Doing my first pork loin on the smoker.  Have it swimming in Chef JimmyJ Pork brine.  Plan to let it swim for 36 hours (his instructions said 24-48). I have two questions: 1) Finish with Dutch's Mahogany Sauce or Chef JimmyJ's Apple Pork Topper 2) If I brine and have a finish/serving sauce, do...
  6. aucivil

    Big Butt Question

    I've smoked large butts that took 15 plus hours.  Didn't check the temp at 4 hours.  If you have a large piece of meat, say 10-15 lb, will it make it out of the 40-140 in 4 hour danger zone if you are smoking at 225?  How would you deal with a whole hog and the 4 hour rule?
  7. aucivil

    I'm confused - smoking an 18 pounder

    I understand the danger zone concept and the 12# bird recommendation for regular smoke temps.  Also see where the rec. time for an 18 # bird in the oven is 4 hours @ 350.  So why not just run the smoker temp up to 325-350 range and give it a go.  Will it dry the bird out too much? I have an 18#...
  8. aucivil

    Foil Butt = Greasy Meat?

    I have not been foiling my butts (have foiled my chucks). Foiled a butt this weekend at ~170 and carried it up to ~200. The meat seemed greasy. Is this a function of the foil retaining more fat or just a bad cut of meat?
  9. aucivil

    Jeff's Naked Rib Rub w/Chicken Breast

    WOW!!!! Worth every cent. Just smoked some chicken breast on my SMV-24 Brine 2 quarts water 1 cup Dark Brown Sugar 1 Cup Kosher Salt 1/4 cup Apple Cider Squirt Lemon juice Brined 2 hours rinsed and patted dry then rubbed with EVOO and coated with Jeff's Rub. Let sit 1 hour then smoked...
  10. aucivil

    Too Much Smoke in the Vault!

    When I'm using my hickory chunks in the SMV I get a lot of billowing white smoke. When I use the mesquite I get the controlled TBS. Even though I think I'm one of the weird one's that like creosote, I want to control the hickory. Any Ideas? How much difference do the vent settings make on a...
  11. aucivil

    First Chuckies

    Found some manager specials at Kroger so I thought would try some Chuck Roast. Quick marinade in Moore's with Butt Rub and Tony's and on to the smoker. Also giving me a chance to try out my Maverick ET-73. Very nice so far except for the length of the probe wires. Can't get the unit very...
  12. aucivil

    First vault smoke

    Chickens in weber roasters with apple juice cooked at 350 Degrees for around 2.5 hours
  13. aucivil

    Rate this Burner Flame

    Is this the expected flame? Too much yellow?
  14. aucivil

    Nothing to see here

    NOTHING NOTHING NOTHING NOTHING
  15. aucivil

    SMV24 Help needed

    I'm unboxing my Browning Smoke Vault 24 smoker when I notice that there appears to be an excessive gap around the door. I know when the smoker box is flexed the gap changes on the top and bottom and may adjust out during assembly. My main concern is the side gap. Anyone else have this issue...
  16. aucivil

    Rare Smoker - Looking to Change

    My name is Greg and I live in a small town in North Alabama. Have smoked a few things in the past (turkey, ham, butt) on an ECB charcoal and then an electric version of the same. Just purchased the 24" Smoke Vault (Browning) a few hours ago. Planning to step up my game with the help of this...
  17. aucivil

    Justification help needed for SV24

    I've been looking to move from and elec Brinkman to a propane smoker. I've seen the GOSM "Big Block" set-up at Bass Pro ($199) and was leaning toward this unit. Then started reading about the Browning (Camp Chef) Smoke Vault 24. Went to Gander Mtn. and they had the unit ($399) in the box but...
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