Quote:
Originally Posted by Fire Me Boy!
How does the pre-smoke work? Do you get a substantial amount of smoke after the swim?
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It's a nice smoke, nothing like a KC or texas smoke, but the flavor really permeated the food. It's just so easy to do: a few chunks of charcoal and oak wood in a chimney, throw the coals and some fruit wood in smoker, let it come to temp, toss on protein and walk away. Set up Sous Vide( fill it with water and turn it on....) and when fire goes out, bag it while still warm and you off to the races.
What turned me on was guys smoking brisket and butts for 2-3 hours before smoking and searing afterwards. It's good for a smoke ring sometimes too.
I took the Supreme with me on the bus and used it while driving. I was super impressed by it's design fitting into the RV lifestyle. I just put it in the sink to catch any leakage. I will be looking for another method as it was in the way there but inside the oven with overflow pan underneath may be the place.
I am looking at putting one of these on the "hunt list" list. I want to modify it by modifying the grills and reflector, connecting it to a camping propane bottle like you would a weed torch. with 10K BTU's it should make quick work out of a brisket.
but so far this is best but time consuming.
I guess having a searing burner on a gas grill would work but I din't have a gas grill. I think the #2 option deserves some re engineering.
That seems to be my biggest problem with Sous Vide is getting the bagger out, setting it up, putting it way, searing the meat afterwards and having to wash the skillet, stove or pan used in the oven.
I did buy a used vacuum sealer and I'm glad I did.