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  1. smok

    "Sous Vide" Discussion

    You make a valid point. My abstraction was as a barrier to entering Sous Vide, the primary step.  I built my first unit for 15% of that and while it doesn't chill my wine or chat up my iPhone, the PID does everything I require perfectly. I scored an eBay lab circulator with an insulated...
  2. smok

    "Sous Vide" Discussion

  3. smok

    "Sous Vide" Discussion

    Not commenting on this machine, but in general. Maintenance and cleanup are the keys to a cool machine becoming one you will use. If either of those two are a pain, you will not use the machine. My wife would add "and some place to store it". 
  4. smok

    "Sous Vide" Discussion

    I purchased the highly recommended "Chef's Choice 615" and it has been disappointing. I suspect it would be appropriate for a 1 lbs chunk of bologna but the output from a day of smoking is a chore x 10. 
  5. smok

    "Sous Vide" Discussion

    That slicer is impressive. I dont get that consistent of a cut. Is it commercial? 
  6. smok

    "Sous Vide" Discussion

    I think a side benefit is more surface area to take up the smoke. Once you cut a packer in seal-a-meal size portions there is more brisket that will come in contact with the smoke. 
  7. smok

    "Sous Vide" Discussion

    As a total newbie to sous vide I just ran with the data on this site: http://www.douglasbaldwin.com/sous-vide.html#Poultry_and_Eggs as the breasts were very thick.  I was expecting a trainwreck on the maiden voyage but it turned out well in spite of my lack of sous vide chops. The chicken is...
  8. smok

    "Sous Vide" Discussion

    I finished my Sous Vide franken-heater. Works great.  I tried some chicken breasts, no salt, light salt, squeeze of lemon and heavy pepper. Brine for 60 minutes, pad dry and  1.75 hours @ 140. All turned out very moist, but the pepper was a bit of a disappointment.  The Lemon Chicken was...
  9. smok

    "Sous Vide" Discussion

    I have the Harbor Freight torch, the $17.00 one.  Very nice torch. 
  10. smok

    "Sous Vide" Discussion

    Has anyone done an A vs B test on flame finishing Sous Vide steak with propane vs butane?  I am reading that propane tantes the taste but I use Propane as my main BTU source in the smoker and it tastes perfect after hours of propane generated BTUs. 
  11. smok

    "Sous Vide" Discussion

    I am building one from an old PolyScience unit. They had a fascinating mercury thermostat built in but that is a sidebar discussion.  This is a Fisher but they are identical. Mine is a basket case at the moment.   The impeller motor was burnt out - turns out the impeller had a pseudo bearing...
  12. "Sous Vide" Discussion

    "Sous Vide" Discussion

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    Bar Clamp.png

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  14. Poly2.png

    Poly2.png

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  15. Polyscience.png

    Polyscience.png

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