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Camp Chef Smoke Vault 24
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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?
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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. 😀
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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*
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Club Member
- Dec 2018
- 828
- Northeast Iowa, USA
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Warm Morning G3 propane grill, 1970s vintage, https://pitmaster.amazingribs.com/forum/grills-and-smokers/gas/618448-vintage-warm-morning-broilmaster-grill
Weber Genesis II 330 SE, 3-burner propane grill
Hasty Bake Continental charcoal cooker
Smoke Vault 18, propane cabinet smoker
Amazen pellet smoker, https://www.amazenproducts.com/category_s/12.htm
Thermapen, Chef Alarm, https://www.thermoworks.com/
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.
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Club Member
- Dec 2018
- 828
- Northeast Iowa, USA
-
Warm Morning G3 propane grill, 1970s vintage, https://pitmaster.amazingribs.com/forum/grills-and-smokers/gas/618448-vintage-warm-morning-broilmaster-grill
Weber Genesis II 330 SE, 3-burner propane grill
Hasty Bake Continental charcoal cooker
Smoke Vault 18, propane cabinet smoker
Amazen pellet smoker, https://www.amazenproducts.com/category_s/12.htm
Thermapen, Chef Alarm, https://www.thermoworks.com/
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.
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