Recent content by craigkl

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  1. craigkl

    I will do science to it! Smoke + Sous Vide

    On the Ziploc bag + Crock Pot front, we're mostly in agreement.  You have to be able to trust your equipment if you're going to walk away for any length of time.  I trust that people can make a great sous-vide setup with a Crock Pot and a PID controller, but I'd be watching it like a hawk for...
  2. craigkl

    I will do science to it! Smoke + Sous Vide

    I think we are converging on agreement here.  As a point of reference, let me quote Baldwin directly from http://www.douglasbaldwin.com/sous-vide.html: While there are many ways to kill food pathogens, cooking is the easiest. Every food pathogen has a temperature that it can’t grow above and a...
  3. craigkl

    I will do science to it! Smoke + Sous Vide

    Dave and JJ, I appreciate the input, but I question it.  My understanding, based on the exhaustive discussion to be found in   http://www.douglasbaldwin.com/sous-vide.html  (see Part I, section 1 for the non-technical summary, the appendix if you want the math) is that the widely-cited 140...
  4. craigkl

    I will do science to it! Smoke + Sous Vide

    Hi Zackly, This is a method I plan to experiment further with, however my one project so far was mostly successful.  Smoked a tri-tip for appx about 2 hours, until the internal temperature was 131, the temperature I am used to using for sous-viding rare roast beef.  Then, I sealed it in a...
  5. craigkl

    I will do science to it! Smoke + Sous Vide

    Oillogger, You are correct.  You don't even need variable temperature, you just need a PID controller which will shut the hot plate on and off to maintain the desired temperature.  I use a large heavy-duty pot with a $20 Rival hotplate and have had excellent results.  The temperature will...
  6. craigkl

    I will do science to it! Smoke + Sous Vide

    I have been doing sous vide for about a year, occasional smoking with an ECB for the last 20, but I just got a Weber Smokey Mountain for Christmas and have been developing a big to-do list.  I had the same idea, googled "Sous Vide Smoking Meat", and here I am.   I have never smoked a brisket so...
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