- Jan 9, 2020
- 4
- 2
Hello everyone. Saying hello to everyone. Been an amateur smoker for a few years now with a pit barrel cooker and just recently purchased a camp chef smoke vault 24. Seasoned it a few days ago and this morning I fired it up at 6am and loaded it with 25lbs of venison trail bologna that I ground and stuffed yesterday. I almost went electric for the low temp ability but I don’t have much faith in the longevity of the electronics so decided to go gas. Smoke vault is holding at 200* and smoking strong but it’s 20* outside and a little breezy. I started them in the oven at 150 to dry out the casings. I’ll post after pics too