Recent content by Ian Burnt Ends

I Sous Vide my chicken breasts for 3 hrs at 145f. Then let them cool down to 45f before putting them in my cold smoker for 3 hrs at about 75f. Just delicious. Do the same with pork loin except 4 hrs at 135f then chill to 45f. Slice into 1/2" pieces and hang them in my cold smoker for 3 hrs at...

Sous Vide and smoking share many basic principles concerning temperature and time.

Since starting this thread I have now smoked ribs, spatchcocked chicken, homemade sausages, chicken legs, brisket, pork butts and salmon. Modifying this machine was well worth the effort. It is totally air tight except for the air inlet and exhaust outlet. Temp control and longevity of fire is...

Pics posted...

Here are some pictures of the modified bullet, enjoy...

Ah wonderful, I feel vindicated...great examples...thank you.

Good morning from snowy Michigan. As a newcomer to this forum I have been spending a lot of time reading posts and, boy oh boy, are there some intelligent folks out there. Firstly, please be patient with me. Most of my posts here will be looooooong!!! I became particularly fascinated on posts...

Looking forward to learning lots from you guys....

Once I get a new hobby...stand back...:-)

G'day, I have been taking stage pictures on my phone but having trouble sorting it out. Going to be pretty busy over the next three or four days so I promise I will get back with plenty pictures by mid next week...

Thank you for the welcome Warren, I feel that I will learn a lot and have some fun here...

Hello everybody, new to this forum and I guess an intermediate level smoker. I started with a bullet years ago then went to a smoke generator and a cold house. Moved to an offset smoker then gas then electric. But guess what???? I have reverted back to a Bullet because I just feel so much more...