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1st Smoke For New Years
You're telling me, it's so much tinkering just to get temperatures right that all you want to do is open it up!. I checked it at 160 and I'm going to throw a raw polish sausage on, and I was think that would take about 4 hours. Thoughts? I'm definitely glad I did the mustard, I've been... -
1st Smoke For New Years
Wow, ok! I'll bump it up now, I got scared when I saw how fast it was climbing. Now I'm at an IT of 132 so should I foil the meat at 150 or 160? I see a lot of conflicting info about when to do the crutch. -
1st Smoke For New Years
Good morning everyone! So I've had the brisket on the smoke for about 2 hours now, and I was hoping you guys could give me some feedback / peace of mind. I had the meat out to warm up to room temp, preheated the smoker to 225, and got the brisket on the smoke. Within an hour, the internal temp... -
1st Smoke For New Years
Thanks a bunch Richard, crazy that I actually came back so quick to post a follow up on whether I should smoke fat cap down or up! I think that since it is an upright cabinet style smoker with the propane heat source/chip tray/water pan directly below the meat that fat down might be the best to... -
1st Smoke For New Years
Hey there everyone! Sorry in advance for the wall of text, but please hear me out lol... I've been scouring this forum ever since I got my brand new SmokeVault 24" for Christmas from my wife and it has been wonderfully informative, but I will say that I feel like I've gotten past my information...
