Kid i n a candy store

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Meat Mopper
Original poster
Jan 17, 2014
Wisconsin Tundra
Well, it's here!  My Smoke Vault 24 arrived yesterday!  I feel like a kid in a candy shop or maybe Xmas morning since it's all of 13 degrees and snowing out.  But, I couldn't just let it sit there, right?  So, I put it together last night, seasoned it this morning and now it's coming up to heat for a couple fatties, man, I had to try these.  One is swiss, mushrooms and asparagus, the other is feta, black olives, sun dried tomatoes and spinach.  Thanks to all the info here, got a descent weave and some good looking fatties to start, we'll see how they go.  Didn't do pictures yet, too busy figuring all this stuff out and tweaking the temp right now.  Also put together a batch of Dutch's wicked baked beans, they ain't cooked yet, but when I tasted them I realized I could easily eat them just as is, once cooked they have to rock, I'm sure.  Special thanks to the forum and all its members, for giving me a quick start to smoking and helping me avoid many of the pitfalls I would have had to overcome without the information here.  Wow, this is going to be very cool, I am excited, so is the wife as we're drooling over all the food.  Of course, next weekend, RIBS!
Pictures please. I am firing my UDS up here in about a minute. My favorite thing to do on sunday. Happy smokin!  
I can definitely see this as an addiction, not only is it cool to do, there is a food reward!  I'll work on some pics here shortly, my main concentration is keeping the temp right,  I'm learning things real fast, even a light breeze change in this weather drives the temps crazy.  I started with these fatties and figured it better to stay at the low end instead of the high end.  I got stabilized aroung 210 degrees and have been bumping a little at a time, now I'm steady at 230 and the fatties are 135.  Getting close!
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Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   
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