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just remember that all the juices from the meat will drop to the pan, burning hot and making really bad smell. I have 2 SV 24" and never used empty, also it will help a lot to keep your temp at the same range. Enjoy your amazing smoker, i love mine. Some people dont like using water pans, at...
hi there guys, well im trying to make a quote to one of my friends. He wants me to cook briskets and ribs for 65-70 people. Normally the briskets that we get here are about 9lb and the ribs are St. Louis without too much meat. I was thinking taht maybe 4 briskets and 20 ribs. Of course i will...
yes, dont worry about the time, just apply de rub, put on the Fg all night, get your smoker ready and leave it there..... wait until it reach 195-205 and its done. I did a 20LB brisket a few weeks ago and took about 16 hours at 250F.
just a question....why not smoke it and get it out the smoker almost before you drive the 300 miles. You can wrapped in foil, put in the cooler, drive, arrive and serve!!!. Remember you can have the brisket almost 4-5 hours there and it will be hot!.
Joben i have the same Smoker Vault 24 an i love it. I have almost 4 months with this camp chef smoker and at this point i made around 40 briskets so here is my process.
I start the smoker with water pan 1/2-3/4 full, set up to 240-250F which is almost the "letter" E on MED dial knob. When i...
thanks guys, well turned really good and juicy, i found the point for the 225F all the time on the smoker at this point. This is my brisket # 17. Still learning, the great new is i will meet Harry Soo in march on his class at Diamond Bar, CA, cant wait!!.