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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. |
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05-27-2016, 07:39 PM | #1 |
Full Fledged Farker
Join Date: 07-20-09
Location: Native Texan
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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.
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Custom Pig Rotisserie, KCBS CBJ, Ace Of Spades BBQ Team Last edited by Limp Brisket; 05-27-2016 at 08:49 PM.. |
05-27-2016, 09:14 PM | #2 |
is One Chatty Farker
Join Date: 07-02-13
Location: The Shenandoah Valley
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I set mine on 130, +15, that's an actual temp of 145 ish
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05-28-2016, 09:33 PM | #3 |
On the road to being a farker
Join Date: 04-30-14
Location: Ontario, Canada
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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.
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Stumps Monster, Stumps Baby 2012, Maverick ET-733, Blog:earthmeatandfire.wordpress.com |
05-29-2016, 09:47 AM | #4 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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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.
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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 |
06-15-2016, 11:48 PM | #5 |
Full Fledged Farker
Join Date: 02-17-15
Location: SW Louisiana
Name/Nickname : BishopofBBQ
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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.
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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 |
06-17-2016, 06:50 AM | #6 |
is one Smokin' Farker
Join Date: 05-30-11
Location: New England
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Are any of you wrapping them first in plastic wrap before putting them in the CVAP?
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06-19-2016, 08:09 PM | #7 |
On the road to being a farker
Join Date: 04-30-14
Location: Ontario, Canada
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No, the moisture in the cvap is what helps maintain the product quality so just keep the food naked. :)
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Stumps Monster, Stumps Baby 2012, Maverick ET-733, Blog:earthmeatandfire.wordpress.com |
03-22-2021, 07:25 PM | #8 |
Got rid of the matchlight.
Join Date: 04-09-20
Location: Poulsbo, WA
Name/Nickname : MikeW
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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
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03-22-2021, 10:43 PM | #9 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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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.
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Shirley Fab 250g trailer | Primo XL kamado | [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
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