Recent content by ohiobenz

The Smokai pump was adjustable but inadequate in volume especially for cold smoking.

I could never get enough smoke out of my Smokai. Finally bought a Whisper 100 aquarium pump and boy does it work!

It's been a while since my last boneless leg of lamb. Since then I've done lots of brisket which I sous vide 1st, then smoke. Google AI recommends smoke before sous vide for the lamb. I have a Masterbuilt gas with an add on Smokai. Attached is the AI recommendation. Any suggestions??

Unfortunately my Anova SV doesn't keep a history of projects like my Fireboard does of smoking - so going by memory I'm thinking 130-135 for 24hrs. Chill, then smoke till 140 IT, follow with a quick sear in a hot pan with some tallow for flavor, rest and serve. Seasoning of the raw meat prior to...

After sous vide I always allow the meat to cool in the refrigerator before smoking. The Pastrami I make is extremely tender this way as has been Chuck roast or any other meats I've done. To me there's no comparison of freshly smoked vs smoked and the sous vide.

Ok. Problem solved. The Smokai requires removal of both the diffuser tube and the venturi tube before the hopper can be twisted off the base in order to clean it. With the diffuser protruding into the smoke box meant you had to reach in there and twist it loose, fighting the accumulated...

I bought the large Smokai for my propane Masterbuilt smoker. It works great except it requires almost complete removal from the box in order to clean it due to the design of the smoke tube going into the box. You have to remove both tubes in order to twist the hopper. I just upgraded to a new...

Finished leg of lamb

Any meat will take a smoke up to 160F IT. My best brisket is SV at 130F, cooled to room temp, coated with Pastrami rub then low & slow smoked to 205F. It has a nice smoke ring when done. I'm SV the lamb at 130F for 8hrs, then cool tomorrow before smoking. The SV just makes for an evenly cooked...

I've done brisket and steaks where I sous vide, cool then smoke and love the results. I have a couple bone-in leg of lamb/mutton that I plan to inject with rosemary/garlic infused tallow prior to sous vide, then smoke in my MF with Smokai smoke generator. If anyone has done this or similar I...

I've done both a beef tallow rub with seasoning herbs and a light coat of Jimmy Johns BBQ sauce. I think a salty crisp skin is always good 👍.

Let us know... I'm using the Smokai attached for the first time hot smoking, that's enough experimentation lol.

The brining is usually under refrigeration. I would venture to say a hot brine for 12hrs would make for a very salty bird....

Going to do this again this year! 2 breasts and a small bird.