Hello everyone!
My name is Brian, I live in Salt Lake City, Utah. I have always had a love for good barbecue so I made the jump into doing it myself. After a long while of deliberation I went with the Camp Chef 24" smoke vault. I know its not the traditional way of smoking since its gas fired but I like that it has the power and ability to bake and cook at higher temps (not just a marketing gimmick either, I tried it out the first weekend I got it) as well as easy low temp control for smoking. Plus the thing rocks even in the winter here. I am still learning some basics of it all but I have been very successful with the few things I have tried so far. Hope to hear and share some great ideas and recipes on here!
My name is Brian, I live in Salt Lake City, Utah. I have always had a love for good barbecue so I made the jump into doing it myself. After a long while of deliberation I went with the Camp Chef 24" smoke vault. I know its not the traditional way of smoking since its gas fired but I like that it has the power and ability to bake and cook at higher temps (not just a marketing gimmick either, I tried it out the first weekend I got it) as well as easy low temp control for smoking. Plus the thing rocks even in the winter here. I am still learning some basics of it all but I have been very successful with the few things I have tried so far. Hope to hear and share some great ideas and recipes on here!
