Smokin-It User Forum!
Alternative Cooking Methods to Go With the Smokin-It Smoker => Sous Vide! => Topic started by: prudentsmoker on June 29, 2016, 07:19:15 PM
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After buying the Anova, container, lid, Searzall, and chuck roast (approx. $300), I put it in the SV at 131 (thanks Tony) for three days. It was as good as prime rib and you could cut it with a fork! Can't wait to try the Searzall on a whole chicken tomorrow night in the #3.
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Welcome to the club, Brian! SV definitely has its place, in my arsenal! That Searzall is one bad beast, huh? :o
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whole smoked chicken and searzall is frikkin awesome, but i don't use mine per the manual... i like it hot!
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I do too, Bob! Triple-H mode: High, Hot, and a Helluva Lot! ;D ;D
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whole smoked chicken and searzall is frikkin awesome, but i don't use mine per the manual... i like it hot!
I don't "get" this: "but i don't use mine per the manual... i like it hot!"
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i use mapp for fuel... (the yellow tank) This is strictly against manufacturer recommendation. I don't encourage anyone to do this ( Am I safe now!)
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Can you give any indication as to how long or how many uses for mapp? I used it for sweating copper before and really appreciated it.
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i use mapp for fuel... (the yellow tank) This is strictly against manufacturer recommendation. I don't encourage anyone to do this ( Am I safe now!)
The only thing this will do is burn out the screen faster. Also, I think the main reason they say not to use it is safety, as it's hard to find Mapp in the bigger camp tanks. They're afraid the narrow tank will fall over and burn someone's house down.
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Thanks much.