Just wondering if anyone else has experimented with smoking, and sous vide? I recently picked up one of these http://anovaculinary.com/products/anova and have been cooking some great meat. First up was a tri-tip that was actually frozen when I cold smoked it. I hit it with about 2 hours of oak pellets with my tube smoker in sub-freezing temperatures, brought it in and seasoned it with garlic salt, and some fresh thyme sprigs before vacuum bagging it and returning it to the freezer for a few days. OnceI got it out again I thawed it at 80°F for an hour, then cooked it at 131°F for another 6 hours. After that I let it rest in the bag for another half hour or so and finished it on the grill. This is what it looked like:
Perfect medium rare all the way through, surprisingly with a really nice smoke flavor. The egg on the Caesar salad is a 63°C egg cooked the same way.
I smoked a 2 bone rib steak at the same time, seasoned the same, bagged, and froze it too. The only difference was it wasn't frozen when I smoked it. Cooked it the same only about 7 hours in the sous vide bath. About the only two words I have for it is; Juicy Awesomeness!
I'm leaning toward a couple boneless legs of lamb done the same way for Easter.