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  1. boxerglocker

    First smoke ever tomorrow, pork loin roast

    Thanks Jimmy, I thought about that and decided not to use the cider just water. I want to experiment with the wood and smoke intensity anyways. I'd rather gradually add external flavors as I progress experience wise.
  2. boxerglocker

    First smoke ever tomorrow, pork loin roast

    I got my camp chef smoke vault assembled and cleaned up ready to do my first smoke. I bought a wireless Maverick ET733 thermometer to monitor the meat. I've got a 4.9# bone in pork loin roast in the fridge dry rubbed that will sit overnight. The plan is to smoke it at 220* degrees with cherry...
  3. boxerglocker

    New here and to smoking from the Pacific North West (WET)

    Hi All, Checking in from Lynnwood Washington. I’ve been an avid cook and griller all my life but new to smoking and been hovering around the SMF site for a month or so. Finally decided on purchasing a Camp Chef 18 inch smoker vault. It seems a great starter setup to learn on and portable enough...
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