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  1. soslow

    need idea and help

    I live in a small town in Ca. ya I know 30k is not small to some of you. I have been invited to compete in a Chile cook off for a charity event for a good cause ! They said you smoke maybe smoked Chile?? I kind of blew it off but, that competitiveness is getting me. any Ideas ? I did burnt...
  2. soslow

    all nite brisket smoke

    Tryed my 2ND brisket with burnt ends , on a all niter 8.75 lb.  Fat cap down. Hickory Cherry. On at 9:30pm Sat. and finished at about 10 am Sun. SV did  great!  dialed in at 226 at about 11 pm last niter Had a few Bushmill's on the rockes and keep a eye on things til l12:30am Got some shut eye...
    • soslow
    • Thread
    • Replies: 7
    • Forum: Beef
  3. soslow

    spare ribs for sunday brunch

    Rubbed some ribs last nite with Jeff's rub. throw them on the smoke vault this morning second rack down. all the trimmings on lower rack, used the 3-2-1- method and final hr. put on the grill with sauce. ran them at about 234 degree's family loved them.
    • soslow
    • Thread
    • Replies: 12
    • Forum: Pork
  4. soslow

    Your thoughts

    After smoking a butt last weekend, No peek n and I got in a discussion on what rack to use on my smoke vault. I used my middle rack and he said move it up to around 2/3rds of the way for more even heat . Any ideas from you all? John
    • soslow
    • Thread
    • Replies: 10
    • Forum: Pork
  5. soslow

    pork butt all nite

    Put a butt on at 8:30pm tonite first all niter for Sunday brunch, used Jeffs Rub! . I am trying something a little differant with a roster pan with water, hoply to catch all th drippings for later sauce. 6.5 lb boston ! a few q-veiw and more to come . I locked the Smoke Vault in at 235...
  6. soslow

    First try at a Duck

    I wanted easy  today, so I just stuffed with apples, oranges and tied legs shut. Made up a mop sauce of apple juice, orange juice, honey, salt, pepper, with some cajun spice. set smoke vault at 135 and put apple wood on. Mopped about every hr. or so. 6 hrs later pulled at 165 ,let rest about...
  7. soslow

    Knife for cutting brisket??

    A little off topic for  beef, This past weekend I smoked a brisket and used a Forshner fillet knife  to cut. It worked good but wonder what any one uses. John 
    • soslow
    • Thread
    • Replies: 6
    • Forum: Beef
  8. soslow

    took a big bite

    This Sun. my family is having a get-together, i said i would bring pulled pork ????  about 40 people ( 8 kids with family) were having fun now. I plan on smoking sat and keeping any Ideas how ?? need to reheat sun. ?? please help qview to come. John
  9. soslow

    Beef Ribs Suck

    OK guysand gals I have to confess my self . This week end per my wife beef ribs were it, 1.99 lbs OK were doing good ! mustard and basic Montreal rub , smoked at 230 for 6 hrs . At 8:00pm  at nite I pulled them and they sucked from rub to tough as hell. very dry and not done. some time we...
    • soslow
    • Thread
    • Replies: 19
    • Forum: Beef
  10. soslow

    First fatty

    First fatty, 1.5 lbs of Jimmy dean sage. 6 slices of cobyjack , red x green bell peppers, onions , asparrigus, bacon rap and smoked at 228% for 3 hr. came out great. how long before you can post qveiw! i am being bloked ? John
  11. soslow

    smoke vault 24

    Ok I just ordered the smoke vault 24! Now just waiting on the shipper. That guy better hurry. John
  12. soslow

    very new

    Hello, from Ramona Ca. ( so cal )   got the bugg form some guy on the fourm  here that likes to peek... haha. I use a char broil grill at the moment, before you throw me under the bus I am thinking about the smoke vault 18 or 24. I just haven't decided yet seems to me your control over threms...
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