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    Normal for a Blackstone?

    I was having issues with my ignitor, so I decided to take the top off to see what the issue was. I have had the griddle for about 2.5 years now and the bottom of the griddle definitely is rusted. I would expect that, since it's just carbon steel. The powder coated portions of the frame are a...
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    Sous vide in cryopac

    I apologize if this has been posted elsewhere, but is there any harm in giving a bath in the original Cryovac packaging? I scored several Smithfield preseason pork tenderloins and was wondering if they can just go directly in. Seems a waste to take them out and put into another bag. Any...
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    Rigatoni? On a pellet grill? Say it ain't so.

    Say it ain't so? Oh, it's so... Love pasta on the smoker. Italian,Tex-Mex or Mexican, they're all good on the smoker. You betcha
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    SV Machine

    Have had my Inkbird for almost a year now and it works great. Didn't break the bank on it either.
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    Looking for some advice on wings with using vortex on Weber Summit

    I don't have a vortex, but on either my Napoleon or pellet I go around 350-375. I seem to recall 45 minutes or so, but I always take the dark meat to past the 180-185 mark. I think the meat isn't as rubbery then and falls off better at that temp. Dry brining over night, on a wire rack is...
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    Chuck roast grilled over open fire - camp fire cooking

    Yep, also do the same. I will place a cup of water in it and turn on for 90 seconds to get some residual heat going. Then place my wrapped meat in a towel or two and let it rest in there. For small to medium sized cuts, it works great.
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    Let's Talk Healthy BBQ

    I grew up eating fresh and healthy and that's always been my diet since then. I used to hate all the canning and freezing we did growing up, but sure appreciate that now. I try to grill and or griddle veggies all of the time. I love meat and try to stick with the leaner cuts, for the most...
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    Sunday Night Salmon

    Hey @DougE I have some on sale Salmon going on the smoker tonight, as well. Also have asparagus and never would have thought to SV them, I definitely will now. Thanks for the idea!
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    SV requesting intro tips

    I have had my Inkbird for about 7-8 months now and it works without issue. I probed the water a few times after I got it to verify the temp and it was spot on all of the time.
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    Hello from SE Tennessee

    Welcome aboard, from Knoxville.
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    Chicken on top or bottom?

    Yep, last year on business travel I got Salmonella. It was so bad I had to go to the doctors to get treated for it and they reported to the TN health department. Turns out I was one of about a dozen cases nationwide from one particular restaurant. Most of the doomed guests like me got it from...
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    Jerky--Smoker or Dehydrator? Which is better?

    I have yet to smoke then put in the dehydrator. Definitely on my list to do the next batch of so. My only problem is between my son and I, it goes too fast....
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    1/2 size smoke tube

    I hacked one of mine in half a while back. Works great for short cooks. I cut mine just so it was easier to ignite and it takes up less space. I like the U bolt clamp idea. Will have to give it a try.
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    Chuck Roast as hard as a rock......................

    I've been going 250 for chucks for a while now and won't go back to 225. Gone 275 at times for the thicker ones too. If I want more smokiness, I'll fire up the smoke tube. Definitely no spritzing either,too much heat loss in the pit.
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    Rec Teq or Camp Chef

    I was in the same boat as you before I got my RT about 2.5 years ago. At the time, in my price range, the RT was the only one with Wi-Fi and had just as good of reviews or better then and CC and GMG. Call me lazy, but for me the Wi-Fi was a matter of convenience and I really like it. I will say...
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    Another “Old Guy” from Tennessee

    Welcome aboard from Knoxville.
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    Canned corned beef hash

    Aw, for crying out loud, I just bought a can. @Sowsage , thanks.......
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    Pizza Help

    Instead of preheating the pan, I will press out the dough in the pan, let it rise then place on the burner on high for about 3 min then toss into the oven. Works all of the time.
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    Tri Tip SVQ

    I can never seem to get Tri tip that's not preseasoned/premarinated in my area. I was up in my hometown in Northwest PA over the Holidays and my sister in law gave me two Tri Tips from the Walnut Hill farm. Having had their beef before, I knew it was going to be good. It was just under 2lbs...
    • Bytor
    • Thread
    • Replies: 3
    • Forum: Beef
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    Pre Season for SV Later

    Yep, been doing it both ways with great results. Either season, bag, seal and freeze, or unwrap if frozen, season, bag and seal it then in the bath. Tossing into the water while frozen and seasoned is so convenient.
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