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Meat-Up in Memphis

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads or paid placements. These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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Camp Chef Smoke Vault 24

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  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9451
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    Top | #1

    Camp Chef Smoke Vault 24

    Great sausage smoker. Rock solid temps. I'm not sure if extra vents up top would alleviate the higher temps to any significant degree. Plus, if I hang brisket points using PBC hooks, the higher temps up top wouldn't be that bad. They'd be cooking the thicker part.

    Click image for larger version  Name:	IMG_20190413_141307.jpg Views:	1 Size:	131.2 KB ID:	663907Click image for larger version  Name:	IMG_20190413_141716.jpg Views:	1 Size:	120.8 KB ID:	663908
  • theroc
    Founding Member
    • Jul 2014
    • 477
    • Altadena, CA
      • Camp Chef 24" Smoke Vault
      • Buckaroo Chunk Wood Grill
      • Weber Summit Gold D Gas Grill
      • Fireboard
      • Thermapen MkIV

    Top | #2
    Fantastic. Love sausage cooked in our Smoke Vault.

    Comment

    • ssandy_561
      Charter Member
      • Apr 2015
      • 946
      • Central OHIO

      Top | #3
      I haven’t “dangled” anything in my Smoke Vault yet. Now I’m thinking I gotta smoke me some sausage also.

      Nice call Jerod.

      Comment

      • holehogg
        Club Member
        • Nov 2017
        • 1474
        • Port Elizabeth, South Africa

        Top | #4
        Now that looks like something I'd eat all day.
        What sausage is it?

        Comment


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          Pork. We both went deerless so no venison to mix in. Pork is all good all day anyways. Salt, Prague #1 and Red Pepper.
      • wssrstrm
        Club Member
        • Apr 2018
        • 21
        • Philadelphia, PA
        • --
          22" Weber Performer charcoal grill
          Slow N Sear Plus
          ThermaWorks Smoke

        Top | #5
        I haven't used my Smoke Vault since last summer, as I was having a hell of a time keeping the chips lit and producing smoke when the temperature was under 300. Anyone have any advice or thoughts?

        Comment


        • wssrstrm
          wssrstrm commented
          Editing a comment
          I didn't try chunks as per the instructions that came with the unit, but I'll give that a shot this weekend.

        • snowswamp
          snowswamp commented
          Editing a comment
          In my SV24 I use a few chunks for long smoke and a handful of chips for quick start smoke. I bent the metal tabs on the bottom vents so I can close them fully if I want and leave the top full open. I also put heat lava tape on the door to help seal it. It’s worked well for me but don’t go bending things unless you’re absolutely sure. 😀

        • wssrstrm
          wssrstrm commented
          Editing a comment
          Tried wood chunks last night and it worked no problem! Thanks for the tip. I burned them on high with the door open until they were good and lit, then closed the door and turned it down to MED, and they kept smoking for two hours without any issue. They also burned down to nice embers that would def light any new chunks thrown in. So I'm pretty stoked about it. This weekend I'm going to do a brisket and a lamb leg *at the same time*
      • Backroadmeats
        Club Member
        • Dec 2018
        • 359
        • Central mn

        Top | #6
        Nice color on those sausages .. making me hungry

        Comment

        • IowaGirl
          Club Member
          • Dec 2018
          • 361
          • Northeast Iowa, USA

          Top | #7
          I have had the same problem with my 18" Smoke Vault. Chips and/or chunks do not smoke well when the temps were under that 300 F mark, give or take. It has been real annoying.

          Up to this last cook on Saturday, I had been using the water pan for every cook. This pan is located right above the chip tray. In the 18" Vault, the water tray is close enough that a large-ish chunk of wood (maybe 3" tall) doesn't fit on the chip tray. (I'm not sure if the configuration in the 24" Vault is the same.)

          I now wonder if the cooling from the water pan has been the problem. I'm not entirely sure this is true, so I'm not trying to say I know this to be a sure thing -- just musing.

          This past Saturday, I didn't use the water pan at all. I let the meat drippings fall directly on the chip tray for the first few hours to give a thin trace of smoke and it was clear the tray was hot enough to carbonize all the drippings. I also laid a few sticks of applewood on the tray, and they eventually smoldered nicely as well. I was smoking ribs at about 275 F.

          Comment

          • Backroadmeats
            Club Member
            • Dec 2018
            • 359
            • Central mn

            Top | #8
            Sometimes there is a vent on the bottom of the burner on the propane line going into the the burner that allows more air/ higher flame.. check and make sure that is wide open!!

            Comment

            • theroc
              Founding Member
              • Jul 2014
              • 477
              • Altadena, CA
                • Camp Chef 24" Smoke Vault
                • Buckaroo Chunk Wood Grill
                • Weber Summit Gold D Gas Grill
                • Fireboard
                • Thermapen MkIV

              Top | #9
              My SV24 produces hearty smoke with chunks down to about 225 F. Below that, it gets a little iffy.

              Comment

              • IowaGirl
                Club Member
                • Dec 2018
                • 361
                • Northeast Iowa, USA

                Top | #10
                That's another thing that's important, now that you folks are mentioning it -- preheating the Vault at a high enough temp to get the wood burning first and only then reducing the temp to the desired cook temp.

                I think I've been too hasty to set the temp at 225 F or whatever temp I'm wanting to cook at and not making enough effort to get the wood burning properly.

                Comment

                Announcement

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                Meat-Up in Memphis 2020

                Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
                See more
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                About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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