Recent content by fMD87

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    SV Chucky 50 hours. (More Tender than Prime Rib!)

    I did not. Will do that next time!
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    SV Chucky 50 hours. (More Tender than Prime Rib!)

    Went to about 42 hours before taking the roast out (needed dinner). The texture was great! The flavor was lacking however even with chimichuri sauce. Is there any way to add some on the smoker?
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    SV Chucky 50 hours. (More Tender than Prime Rib!)

    I used a zip lock and got the air out by submerging in water. I used Montreal steak seasoning -- probably the wrong choice but things have been crazy busy and I just wanted to get things started.
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    SV Chucky 50 hours. (More Tender than Prime Rib!)

    Thank you! It's a small roast, maybe 2lb. Should I do it for less time?
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    SV Chucky 50 hours. (More Tender than Prime Rib!)

    You've inspired me! I borrowed a Suise Vide and stuck a small Chucky in it. Plan is to let it go for 40+ hours (wanted dinner Wednesday night). This is my first time doing Suise Vide!
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    Smoked Pulled Beef Chucky (Step by Step)

    Great post and thread! I recently cooked a few chucks and they were amazing. I have a few questions if you could help... I pulled one at 195 and left the other to go to 205. The one at 195 was more tender. Is there a point when we can overcook it and make it rubbery or will it just start...
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    GMG attachment: top not cooking quickly

    Not following how you'd work the foil. I don't know. An Ooni isn't much more expensive and they cook the top of your pizza. I don't think it's unreasonable to have an attachment that cooked the top too.
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    GMG attachment: top not cooking quickly

    Hi everyone, I have the GMG pizza attachment on my Camp Chef 24 dlx. Overall it works well and didn't require any mods. However, I've found that the bottom of the pizza cooked way before the top with stone temps from 400 to 800F. Has anyone encountered this and anyone have a good fix? I've...
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