reinell30 said:Cuervohola said:My Brother uses this Camp Chef... He has had it for at least 3 years, and we have never had a problem... I prefer gas because it's easier to control the temp...
One thing we noticed recently is Salmon took forever, but it was a windy day and we used cedar planks... Both firsts for that smoker, something we won't repeat... I would try the planks again because the Salmon was UNREAL, but it will have to be a completely calm day...
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I agree, gas is easiest to control. My big BBQ is gas. The smoker under it is gas. When the wind blows, (which is all the time in Great falls) I wrap the grill cover around the bottom of the smoker so the wind doesn't effect temp. I use a lot of mesquite and hickory combined. I like Hammers idea with the Dr Pepper, never tried that. I normally soak my ribs in meat tenderizer over night then cover with spices over another night and let sit at room temp for about 24-40 hours to let the spices soak in, Then with them wrapped in tinfoil, throw them on the BBQ for about 2 hours on low, take off the foil and smoke for about an 1 hour.
Mine is a Brinkmann offset smoker. Love it. I use apple wood almost exclusively. My mother in laws yard in Whitehall has several apple trees and there is always a dead branch to whack off. I have used Dr Pepper and Root beer as a brine and couldn't really tell the diff. The sugars in the soda help break down the meat and make it more tender. I think TCC uses root beer.