Score

[ssandy_561]

Just got home from work. Now I just need to figure out where to put it out back.

[RonB]

Congrats.

[Jerod Broussard]

Sweeeeet!!!

[Nate]

Congrats

[Frozen Smoke]

Just something about large boxes on your door step with cool stuff inside when you get home from work. Brightens your day right up!

[texastweeter]

about to order me one, the 24 inch!

[HawkerXP]

How sweet is that! Better get it out of sight before your neighbor comes home. He will be really pissed off at the UPS guy for delivering it to the wrong house!

[ssandy_561]

Told Erin the plan is to have enough cookers to cook a half a cow all at once.
She Hmmphed at that statement.
The arsenal now consists of the following:
22" Weber Kettle with a SnS
PBC
28" Blackstone Griddle
24" Smoke Vault
I think it would be close.

[Jerod Broussard]

Great plan. I think I could pull off 11 briskets in the 15 pound range.

[ssandy_561]

And that's all in your PBC right?

😂

[grantgallagher]

I just got the 24" vault recently. Really, really happy with it. One thing i have noticed though which is interesting, is that i get consistently much better/visible smoke rings when low and slowing on my weber kettle. Not sure if this is just something about vertical smokers...

Either way, im super happy with the 24" vault and i would guess you'll love it.

[N227GB]

Over in the PBC subforum someone mentioned they put their meat in the freezer for a little while before starting a cook, since the ring forms early when the meat temp is lower. Lately I've been kickstarting baby backs by doing this for 30 minutes.