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  1. bobkomar

    Beef rib roast cooking time?

    I'm going to do my first beef rib roast tomorrow and I need to know a approximate cooking time. I plan to pull it about 130-135 for a med rare to med done. The roast is 10 1/4 pounds. I will be smoking in my Camp Chef 24 using Todd's wonder tube, out side temps will be in the mid 30's, but I...
  2. bobkomar

    Just bought a new motorcycle!

    I ride a 05 Vegas 8 Ball, you have to change to pipes to let the sound out, just like a HD. My bike is a peace disturbing machine to be sure, so chose your new pipes to your taste. The bike I'm lusting after now is a Cross Roads.  
  3. bobkomar

    What wood for what cheese?

    I have a smoke vault using AMNST that I plan on trying to cold smoke with. I'm hoping to shorten my learning curve a bit by getting a idea what cheese goes best with the pellets being used.
  4. bobkomar

    Help me out with my rib fail

    I was thinking the sauce dissolved the salt in the rub as it braised in the foil, there for coming out of the foil loaded with about as much salt as it could hold in suspension. I tasted the sauce before I foiled and it was very much to my liking.
  5. bobkomar

    Help me out with my rib fail

    I smoked 3 racks of ribs today, and while the meat portion turned out great, the Plow boys Yard Bird rub I put on them made the bark taste like eating a salt lick! The ribs used were Saint Louis style, that were vacuum packed and frozen. At about 9 PM last night, I pulled the silver skin...
  6. bobkomar

    Call Lanyard

    All it needs now is calls and a bunch of bands from successful hunts!
  7. bobkomar

    Drying Pellets in a Microwave

    I have found that I need a decent draft to keep my tube going in my Smoke Vault 24. I put mine on the lowest rack, just above the water pan, with water in it. I open the dampener on that side of the smoker to full open, and then choke it down slowly till I get the thin blue smoke. I plan on...
  8. bobkomar

    Cast Iron vs. Mild steel for a griddle... Opinions please

    Mild steel can work, but it's harder to season. I recommend that you double the thickness of a couple of thin sheets, plug welding from the bottom. Then blast it to remove all mill scale. If you can get it blasted with steel shot, it will pock mark the steel and it will hold oil better, and be...
  9. bobkomar

    My first brisket smoke questions!

    I plan on going for my first brisket next Saturday, and have a few questions. First, I'm using a smoke vault 24, from the size of the briskets I have seen at my local Sam's, I'm going to have to take some off the length to get it in the smoker. If I understand what I have been reading, I want...
  10. bobkomar

    Running two Maverick 732's at the same time?

    Can you run two Maverick 732's at the same time? Has anyone tried putting a meat probe in the smoker temp jack?
  11. bobkomar

    Windbreak ideas for Smoke Vault 24

    I have flattened the tab on the two side dampeners so they close all the way. The top one is still stock and I run it wide open during the summer in at home. I happen to bring mine to Phoenix with me to my Dads house, we smoked two Boston butts this weekend. I had a very hard time keeping the...
  12. bobkomar

    Cooking/chef advice needed

    I'm going to attempt spaghetti sauce from scratch, but the recipe calls for dried sage leaves, as in whole. I don't have any, and the stores I went to did not have them either, but I can find ground sage. Is there a conversion for dried sage leaves to ground sage leaves, and will the end result...
  13. bobkomar

    Windbreak ideas for Smoke Vault 24

    I'm thinking of adding sheet aluminum to the sides of the legs of my Smoke Vault 24 to act as a windbreak for the burner. The sheets would extend down the legs to a few inches from the bottom of the legs. I was also thinking of adding a horizontal piece a few inches under the burner to further...
  14. bobkomar

    seasoned my new smoke vault24 today with pics.

    I have the same smoker, you should be pleased! I just received my AMNPS to get around having to tend chips or chunks all the time. Mine will hold a nice even temp all day long once set up, but it seams that I was all ways having to fiddle with the chip pan and adjusting the gas knob to keep the...
  15. bobkomar

    Help wih finding cherry drink.

    Check to see if you can get cherry Midnight Moon in your neck of the woods, it's some darn fine drinking! http://www.juniorsmidnightmoon.com/
  16. bobkomar

    What to do with the chip pan when going to a A-MAZE-N tube?

    I'm thinking that I want to go to the tube from A-MAZE-N, but what does a fellow do with the chip pan when you just put the tube in the bottom? Does it need to be there to help defuse heat? I have the Camp Chef Smoke Vault 24 if it matters. The way I run it now, I smoke with both bottom...
  17. bobkomar

    Having Gastric Bypass and worried I won't smoke like I used to

    It sounds medically speaking you need to lose the weight. I'm not big into the know on what you can and can't eat after, but I do know that you can't eat near as much, and if you force your self, the stomach will stretch and it will all be for nothing. I smoke for other people to enjoy, as in I...
  18. bobkomar

    Rib eye with Q view!

    Did some rib eyes tonight, I think the grill is gonna get rusty, smoked is where it's at!
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    ribeyeplate.jpg

    • bobkomar
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  20. ribeyesmoker.jpg

    ribeyesmoker.jpg

    • bobkomar
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