CVAP setting

Limp Brisket · May 27, 2016

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.

ShencoSmoke · May 27, 2016

I set mine on 130, +15, that's an actual temp of 145 ish

Reignman · May 28, 2016

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.

Bbq Bubba · May 29, 2016

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.

PaulstheRibList · Jun 16, 2016

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.

JimmyDAL · Jun 17, 2016

Are any of you wrapping them first in plastic wrap before putting them in the CVAP?

Reignman · Jun 19, 2016

JimmyDAL said:
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.

TheSmokedAsian · Mar 22, 2021

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

sudsandswine · Mar 22, 2021

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.

CVAP setting

Limp Brisket

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ShencoSmoke

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Reignman

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Bbq Bubba

somebody shut me the fark up.

PaulstheRibList

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JimmyDAL

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Reignman

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TheSmokedAsian

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sudsandswine

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