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Eh maybe I'm crazy. I leave my sous vide container on the counter with the machine plugged in. I use it at least twice a week, usually more. But yeah sous vide pulled pork reheat is solid. Haven't found a meat i made on the smoker that doesn't reheat perfectly sous vide.

I will add I see used WSMs on OfferUp and Facebook Marketplace regularly for like $100

can't take the money with you! Better spend it, on smokers. What's the point of you don't have 1 of each style/type.

$1000 can get you a lot of pellet grill. I personally have a no name one from the restaurant store but it does have the drop down pellet auger which I'm a fan of. If you do Sam's club, the members mark smoker is either manufactured or licensed by camp chef, and uses an additional smoke box...

Haha. I liked that this became the infocomm theme park thread. Infocomm was kinda meh this year. No good swag :( Just LED walls and interactive whiteboards.

Yeah leg is kinda lamby. There's also a gland in there that needs to be removed or it gets even lambier

Honestly I have oral allergy syndrome so I keep most of my seasonings pretty simple because some things give me an itchy throat (grew up thinking apples and bananas were spicy lmao) For the lamb I did pepper, salt, lawrys, and some rosemary and thyme. Smoked it on my pellet grill with a tube...

Figured I'd throw some images in since I have a few days off work and im too lazy to start a new thread. lol Made a smoked rack of lamb this evening for dinner with some green beans and gratin potato thingies (they're from wild fork lol) And did some smoked beef ribs the other day.

Smoked whole chicken is great and requires basically no work. I'll throw 1 or 2 chickens on, real low for like an hour then crank it up so skin gets nice. I'll break down the chicken and then use the carcass for chicken soup. Works out pretty well.

Which ninja do you have? And yeah flavor on my kettle is better but when I get home from work and need dinner it's hard to argue with *turn knob*

I think you'd best be served by a wifi connected pellet grill and then buying a 2-300$ gas grill.

Before I had my smoker I would do baby backs sous vide. I would cut the rack in half to fit my container, vac seal each half and do 12 hours at 165. Then I would pull em out, dry em off, and put on some sauce and throw em in the oven for a bit to set the sauce and get rid of the wetness. Could...

I have an acquaintance that used to be one of our vendors who ended up moving to ETC in orlando who I know worked on epic universe. Excited to chat em up about it at infocomm. Also, unrelated, put the deposit in on my shirley. Excited but wowza smokers are expensive now. I wish I got into this...

Haha. Getting out is on my list of things to do. I want to live in winterland instead of a swamp. I see all these people doing cook videos complaining it's too cold outside or that it's snowing. I'll take too cold over sweating from stepping outside for 30 seconds to light my gas grill while...

It can eject smoked sausages from there

I mean, if the smoke doesn't come out of the nostrils then it may as well be thrown away

Yeah flanken cut short ribs. Hot and fast. They're delicious!

I'm doing the opposite here. I'm going from pellet grill to offset because I think it'll be more fun to be more involved. No good excuse to sit there and drink a beer if I don't have to be outside since it's so hot (Florida), so right now I sit inside and stare out the window at my pellet grill...

Damn is everyone that does bbq in the industry? Haha. I'll have to wear an infocomm lanyard and a smf lanyard.

Thanks for the recommendation! I don't usually go out that way by the CC since we were always disney APs but I let it lapse this year because I don't even like the parks. I go up to drink at disney springs and see some friends we made who work at restaurants and bars on property, so a...