Prime Rib in Camp Chef 24" Vault

[NeilMow]

Merry Christmas everyone!

I'm doing a Prime Rib in a Camp Chef 24" vault. This will be my first one in a gas smoker - in the previous years I did it on a WSM and it always turned out great. My concern is the wood and smoke. I don't want to oversmoke it but I still would like a hint of smoke in it. The recipe for the Prime Rib calls for 2-4 ounces of wood max. Does that include gas smokers? Without charcoal, should we use a little more wood?

Thanks!

Neil M.

[Jerod Broussard]

I'd probably be satisfied just simply putting some briquettes on top of the fire.

[NeilMow]

And not use any wood? Would you put them in the wood pan or directly on the burner?

[Jerod Broussard]

NeilMow. None myself. When I do indirect it is charcoal only for beef rib roasts or steaks in general.

[NeilMow]

I'll give it a go! I'll let you know how it turns out. Thank you.

EDIT: I was thinking about it. Rather than putting them directly on the fire, which there isn't exactly an easy way of doing it (unless I'm missing something), I'm going to light several of the briquettes in my chimney and pour them into the wood pan that is provided with the smoker. Should have the same effect.

[Max Good]

I like using wood chunks in the Smoke Vault wood tray. If you want mild smoke, just let the wood burn for about a half hour and definitely don't use that nasty old mesquite.