MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


Reply
 
Thread Tools
Old 05-27-2016, 07:39 PM   #1
Limp Brisket
Full Fledged Farker
 
Join Date: 07-20-09
Location: Native Texan
Default CVAP setting

I've got a full size CVAP in my garage that was recently acquired, my question is what settings do those of you that have one prefer? I've seen 165 +10 for Que but is that what you like? I don't want mushy bark due to the steam/humidity. I'd be holding racks of beef short ribs for 4-5 hours.

Thanks.
__________________
Custom Pig Rotisserie, KCBS CBJ, Ace Of Spades BBQ Team

Last edited by Limp Brisket; 05-27-2016 at 08:49 PM..
Limp Brisket is offline   Reply With Quote


Old 05-27-2016, 09:14 PM   #2
ShencoSmoke
is One Chatty Farker
 
Join Date: 07-02-13
Location: The Shenandoah Valley
Default

I set mine on 130, +15, that's an actual temp of 145 ish
ShencoSmoke is offline   Reply With Quote
Old 05-28-2016, 09:33 PM   #3
Reignman
On the road to being a farker
 
Join Date: 04-30-14
Location: Ontario, Canada
Default

I do 160 +8 for butts & brisket and 156 +12 for back ribs & chicken. Seems to do pretty good and I haven't fooled around with it too much.
__________________
Stumps Monster, Stumps Baby 2012, Maverick ET-733, Blog:earthmeatandfire.wordpress.com
Reignman is offline   Reply With Quote
Old 05-29-2016, 09:47 AM   #4
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

Interesting.

I run 140 +30.

I hold brisket, butts, ribs, sausage and my buns in the same unit. Its just too much moisture for chicken.
__________________
Owner of Bubba's BBQ & Catering L.L.C.
Beer Snob
I cook the #bestbrisketnorthoftexas. Get over it.
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote
Old 06-15-2016, 11:48 PM   #5
PaulstheRibList
Full Fledged Farker
 
Join Date: 02-17-15
Location: SW Louisiana
Name/Nickname : BishopofBBQ
Default

The CVAP I bought is used, and I wonder how calibrated the controls are on a 10 year old unit?

I put a Maverick probe in it and the Maverick read about 15 degrees higher than the dial on the front. Turned up to full throttle, it got to nearly 210 on the Maverick.
__________________
Cooking meat with fire from wood...what could be better!
> Started with 22.5 WSM, then a 2nd one...then, a 22" Offset Stickburner
> Commercial Dryer converted to Smoker
> Huge Insulated Cabinet #WhoDat1
> Pitmaker.com Grillmeister, 24"x48" Charcoal Grill
> Jambo Backyard Stickburner
> Pitmaker.com Vault Insulated Vertical Reverse Flow Smoker
@BishopofBBQ
PaulstheRibList is offline   Reply With Quote
Old 06-17-2016, 06:50 AM   #6
JimmyDAL
is one Smokin' Farker
 
Join Date: 05-30-11
Location: New England
Default

Are any of you wrapping them first in plastic wrap before putting them in the CVAP?
JimmyDAL is offline   Reply With Quote
Old 06-19-2016, 08:09 PM   #7
Reignman
On the road to being a farker
 
Join Date: 04-30-14
Location: Ontario, Canada
Default

Quote:
Originally Posted by JimmyDAL View Post
Are any of you wrapping them first in plastic wrap before putting them in the CVAP?
No, the moisture in the cvap is what helps maintain the product quality so just keep the food naked. :)
__________________
Stumps Monster, Stumps Baby 2012, Maverick ET-733, Blog:earthmeatandfire.wordpress.com
Reignman is offline   Reply With Quote
Old 03-22-2021, 07:25 PM   #8
TheSmokedAsian
Got rid of the matchlight.
 
Join Date: 04-09-20
Location: Poulsbo, WA
Name/Nickname : MikeW
Default

How long is everyone resting their wrapped briskets before putting them into the CVAP. And how long is everyone holding them in the CVAP before moisture loss starts to happen
TheSmokedAsian is offline   Reply With Quote
Old 03-22-2021, 10:43 PM   #9
sudsandswine
Quintessential Chatty Farker

 
sudsandswine's Avatar
 
Join Date: 06-23-12
Location: Kansas City
Default

Curious what the set temp + number is on CVAPs. I have a small Alto Shaam I have been playing around with and mine is more like set temp +/-6-8* sine wave.
__________________
Mak 2 Star | Primo XL kamado | Red Weber Limited Edition kettle | Weber Ranch kettle | Clonesaker PDS
sudsandswine is online now   Reply With Quote
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 09:43 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2021, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts