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  1. fester

    TURKEY IN THE KAMADO

    I have had a 22lb turkey in my freezer since Thanksgiving given to my daughter by her work. I brined the turkey for 10hrs using Slaughterhouse Poultry Brine. I mixed a rub in butter and put under the skin and smeared all over the bird. I used lump charcoal and added hickory and cherry wood chips...
  2. fester

    KAMADO PORK

    I have had my Vision Kamado for about a year now and love it. A few weeks ago for my birthday the family bought me a temperature controller for it the Pitmaster IQ. So yesterday we had plans to go to a beer festival and would be gone for 5hrs. this would be a great way to test it out. I decided...
  3. fester

    PULLED PORK AND CHICKEN

    I haven't posted any of my smokes lately so here is this past weekend's. I hosted a graduation party for a niece with about 50 guest. So I decided to serve pulled pork (27lbs) and chicken quarters (30 pieces). I rubbed the pork with my standard pork rub I use and refrigerated for a day.Then in...
  4. fester

    Labor Day Tri Tip

    The family took our annual trip to Mission Bay in San Diego for Labor day weekend. So at my wife's request I took the MES to smoke some tri tip's. First I slathered them up with my garlic EVOO marinade in the morning. Because I usually buy untrimmed tips I always first sear the fat side first...
  5. fester

    Hatch Chili Meatloaf

    Saturday I got my annual supply of Hatch Green chili. 60 lbs roasted and vacuum packed in the freezer. At the family's request I made meatloaf with the chili. I used Lipton's onion mix recipe in 5lbs of 80/20 ground beef.After seeding and chopping the chilies I added them to the mix. Then...
  6. fester

    Eight Racks

    Last weekend I put my new rib rack to good use and loaded it with eight racks of pork ribs. I St. Louis cut the ribs and and rubbed the night before. Then loaded the ribs and the trimmings in my Smoke Vault at 225 and hickory chunks with apple juice in the pan. A few hours later to spray with...
  7. fester

    Easter Brisket and Ribs

    I decided to make a brisket and ribs for Easter this year. I have smoked a few briskets before but this is the first one in a pan. First I trimmed and put on mustard and rub. Then wrapped and let it sit in the fridge overnight. Here are the 3 racks I St. Louis cut and and also into the...
  8. fester

    Rib Eye Roast

    I haven't posted any of my smokes in a while. But I did take a couple of pix of my first Rib eye roast. I made two, one was 8# and the other 4#. I used Bearcarver recipe for prime rib on the roast and let sit over night Then in the Smoke Vault at 240. I pulled the 8# roast at 135 and the...
  9. fester

    First Chuck Roast

    I finally got around to smoking chuck roast Sunday. I put two 2.5 pounders in the MES seasoned with EVOO and Montreal steak seasoning that had set in the fridge since the night before. The smoker was set at 225 and the AMNS was loaded with hickory. Oh yea this my first time using the AMNS and it...
  10. fester

    Pismo Beach Tri-Tip

    We took our annual trip to Pismo and like every year Friday is wine tasting during the day and tri-tip for dinner. As always I use central coast Red Oak only. These are the tips after searing the fat caps and turning. And some shrimp kabobs go on while the tips rest. I pulled most at...
  11. fester

    Red Rib's

    Ever since I made Char Siu with a pork loin I wanted to try the marinade on spare ribs. So Super Bowl seemed like a good time for a try. I marinated ribs overnight. Then into the Smoke Vault at 220° using cherry and maple wood for 4hrs then put on a honey glaze that is equal parts marinade and...
  12. fester

    Tri Tip

    I have probably made a couple hundred tri tips in my time on the BBQ or over a campfire pit using only red oak chunks for fuel. So I decided I would try it out in my Smoke vault. First I trimmed the tips removing a little more of the fat cap than I normally do. Next I marinated for 8hrs by...
  13. fester

    Char Siu

    I decided to try something different to finally break in my 30" MES i got for Christmas. I bought a 8lb pork loin and cut into 4 pieces and marinated for 8 hrs (I was going to marinate overnight but got in too late and in no condition to handle food). After marinating I smoked for 1...
  14. fester

    Whole Chicken Questions

    I plan on smoking 2 whole 5# chickens in my Smoke Vault this week. I figued I would brine them using the Slaughterhouse brine since I have never brined before. I was thinking of smoking at 300-350 to 165 at breast. But was unsure if I should leave them whole or open them up from the back and lay...
  15. fester

    Thanksgiving Whole Ham

    I smoked my first whole cooked ham in my Smoke Vault. I was very pleased with the results as well as the family. The only problems I encountered was time. It took a little longer than I anticipated. I first put on some pork rub and pineapple slices and put in pre heated smoker at 300. I used...
  16. fester

    Newbie with a 24" Smoke Vault

    I got my Smoke Vault a couple of months ago and wanted to share what I've been able to do because of these forums. First is the pulled pork i did yesterday using Meowey's thread and SoFlaQuer's finishing sauce. Thank you the family loved it. This was my Meat loaf with roasted Hatch green...
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