Seasoning my smoke vault

[redrocker65200]

Planning on doing it today weather permitting. Going to run it at 250 for about anhour or so. Quick question is chunks or chips in the wood bin. I want to see how much gets burned up in an hour.

Thanks for all the replies.

D aka redrocker.

 

[SmokinAl]

I use chunks in my Smoke Vault. They burn just fine & last longer than chips. We have a lot of oak down here & it's very cheap to get oak splits. I have a 12" Dewalt miter saw so I just take them & cut my own chunks about 1" thick with the saw. If you want to get the smoke rolling right away use a combo of chips & chunks. Then just chunks.

 

[redrocker65200]

Great. Thanks for the info.

 

[redrocker65200]

Ok. Here is what i bought. Did i get the right stuff?

IMG_20160111_120022.jpg

• redrocker65200
• Jan 11, 2016

 

[redrocker65200]

And i have a thermo. Can i staple it to a small piece of 2x4 to monitor the inside temp?

 

[SmokinAl]

Yes you got the right stuff. Instead of stapling the probe to a block of wood. Drill a hole thru the wood & put the probe thru the hole so a couple of inches of the end are sticking out the other side. Good luck!

 

[redrocker65200]

Fantastic. Weather permitting i am going to give it a try later today. Thanks for all your help.

 

[tropics]

D I have used a wine bottle cork for the probe You can just push it thru.a Potato also works

Richie

 

[redrocker65200]

Ok. Here we go. 5 chunks in the tray. Water in the pan. Put the thermo on the middle rack. I am going to start on low and see how it goes. I will update as i go.

Been on about 10 mins and thermo seemed to stop at 144. Kicked it up to medium to see where that gets me. When should smoke begin to comeout the top?

 

[redrocker65200]

About 20 mins in it jumped to 230. Lots of smoke now. Dialed down a bit. Now at about 210. I can see what you guys were saying about the touchy dial. I have a bit of a draft but i am in between 215 and 230 so far. 27 minutes into it.

 

[redrocker65200]

30 minutes in, still trying to stabalize the temp.  jumping between 210 and 230, but I am getting it.  LOL. smoke is a bluish white in color, that's what i want, right?  thanks guys, nervous newbie.  LOL.

 

[tropics]

Okay I'll be nosy Whats cooken 

Richie

 

[redrocker65200]

 
Okay I'll be nosy Whats cooken 

Richie

Nothing yet, first try and seasoning it.  If all goes well, chicken will be the first attempt.  At least if a screw that up, we won't be out too much cash.   LOL.  Hey, thanks for the PM.  I really appreciate it.  This is my first rodeo so I am a bit nervous.

 

[redrocker65200]

Seems to be that medium is where it is at least close to 225 or so.  So far, so good.  Hickory sure puts out a very strong odor though.   LOL.  Not bad, but just strong.  My wife might want something a bit more mellow.  But maybe the rub will take care of that.

 

[tropics]

 
Nothing yet, first try and seasoning it.  If all goes well, chicken will be the first attempt.  At least if a screw that up, we won't be out too much cash.   LOL.  Hey, thanks for the PM.  I really appreciate it.  This is my first rodeo so I am a bit nervous.

Well remember when you put that bird in, if your looken your not cooken Giood Luck with it.

Richie

 

[redrocker65200]

 
Well remember when you put that bird in, if your looken your not cooken Giood Luck with it.

Richie

Right on, I got ya.  I figure a cold beer will keep me from opening the darn door.  LOL.  Oh, and noticed your sig line.  Thanks for your service, I appreciate what you sacraficed so that I am able to do what I do.  God bless.

 

[food junkie]

Try pecan or fruit wood for your bird. Much milder.

 

[redrocker65200]

OK, I am about an hour and 15 mins of seasoning and the book says to only go an hour.  Think I will shut it off, let it cool down and clean it out.  Couple of things I learned on my maiden voyage:

1.  The temp dial is really touchy.  Just a slight move and you could be up 20 to 30 degrees, so to start out, I am going to have to keep an eye on it.

2.  The temp guage on the door is pretty useless..  Seems it is off by about 30 to 40 degrees, so I am going to have to get a good thermo for the meat and one for the box temp.

3.  Hickory is one damn strong smelling wood, and the chunk wood was in for the whole time and you could not even tell it burned.  So, I am not goig to have to do much with replacing alot of wood.

4.  I filled the water tray and in the hour I had it going it was darn near dry. so if I use it, I will have to keep an eye on it to make sure it has some in it.

5.  And speaking of the water tray, I took it out to dump the little water that was left in it, and there was a gooey substance on the bottom of it.  Not sure if it was the paint, or residue from the wood.  So I tried to wash it off.  Bad decision, ruined a perfectly good sponge. LOL.

6.  This forum rocks..

Might try and do some chicken breasts first so that I am not out too much cash if I sccrew them up, but I can see this is going to be alot of fun.  Set it, grab a beer and hang out.  LOL

 

[redrocker65200]

 
Try pecan or fruit wood for your bird. Much milder.

Thanks..  Yea,was going to grab some Pecan and give it a whirl.

 

[tropics]

 
OK, I am about an hour and 15 mins of seasoning and the book says to only go an hour.  Think I will shut it off, let it cool down and clean it out.  Couple of things I learned on my maiden voyage:

1.  The temp dial is really touchy.  Just a slight move and you could be up 20 to 30 degrees, so to start out, I am going to have to keep an eye on it.

2.  The temp guage on the door is pretty useless..  Seems it is off by about 30 to 40 degrees, so I am going to have to get a good thermo for the meat and one for the box temp.

3.  Hickory is one damn strong smelling wood, and the chunk wood was in for the whole time and you could not even tell it burned.  So, I am not goig to have to do much with replacing alot of wood.

4.  I filled the water tray and in the hour I had it going it was darn near dry. so if I use it, I will have to keep an eye on it to make sure it has some in it.

5.  This forum rocks..

Might try and do some chicken breasts first so that I am not out too much cash if I sccrew them up, but I can see this is going to be alot of fun.  Set it, grab a beer and hang out.  LOL

Leg Quarters are even cheaper and more forgiving,try brining over night.

Richie