Second try with the Anova / SousVide. This time it is a 3 pound chuck roast. 3 hours in the smoker and 24 hours at 155 in the pot. The results were pretty darn good. I pulled/chopped the beef and made some killer Philly Cheesesteak sandwiches.
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So you smoked it and then put it in the sous? What is the purpose of that vs just smoking it?
Either way it looks and sounds great!
So you smoked it and then put it in the sous? What is the purpose of that vs just smoking it?
Either way it looks and sounds great!
Yeah, I am having a hard time wrapping my head around this craze or why it is so good. Perhaps its because I don’t plan ahead long enough to be able to have the time it takes to cook in one of these things. When I want a steak, I want it now, not in hours.
It certainly does look good, but that roast at 24 hours? Wow, that’s a lot of patience. 
I made one in the pressure cooker in like 2 hours and it was amazingly tender and juicy.
I guess you could think of it as pressure cooker / crock pot but with absolute precision temperature control. I would never have bought one but using it has provided great results so far. Lots more things to try in it which is half the fun.
Looks good Dave. Instead of the towel to help with evaporation loss, buy a couple dozen ping pong balls and throw them in while cooking – most of the water will condense and cool on the balls and go back into pot instead of losing it into the air.
I custom made a lid for the pot and just use the towel for added insulation.
You get hooked on this method pretty quick. Beef brisket that never fails or taking the cheap cuts and turning them in to items people mistake for fillet. Pretty soon you’ll have a modified cooler, an Anova and a Jule and be doing 72 hour cooks with variations of smoke before or after (after gives classic bark )
Dangit, you guys are making me hungry.
I haven’t even worked myself up to getting a smoker yet and now you drop this contraption on me?! Cruel!
Dangit, you guys are making me hungry.
I haven’t even worked myself up to getting a smoker yet….
I’m currently helping a friend that wants to try an entry level smoker. Even as a seasoned long time smoker, I like the looks of the Pit Boss 3.5 vertical pellet smoker.
Thanks for the cool gadget info!
I’m currently helping a friend that wants to try an entry level smoker. Even as a seasoned long time smoker, I like the looks of the Pit Boss 3.5 vertical pellet smoker.
I know very little about smoking and I have a smoker on my short list of items I think I ‘need”. It might be a dumb question but can you smoke in the winter or is it best to do it when it’s warmer?
It might be a dumb question but can you smoke in the winter or is it best to do it when it’s warmer?
Depends on weather and your gear. The key is holding a temp. Some gear doesn’t like true up north cold and wind for that and other gear doesn’t care. I started smoking on a weber kettle that didn’t like January. Now I have a Kamado Joe(think green egg) and it couldn’t care less.
Got a neighbor doing the sous vide / smoking combination. Not sure I want it but dang he’s putting out some tasty food.
With smokers going high tech these days, a lot of them are now digitally controlled. Set a temp and it will usually keep it but you just burn more fuel. I smoke all year long and love this time of year for doing my cheese since it is easier to keep the box temp down.
It might be a dumb question but can you smoke in the winter or is it best to do it when it’s warmer?
You can smoke in any weather but you will use a lot more fuel when it’s cold and the two main issues are heat retention and consistency. Here’s a link with lots of pictures for ideas on how to help in cold weather. My buddy uses his Traeger all year long and drapes a welding blanket over it, which helps him a lot, $23 bucks at Harbor Freight.
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