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    Looking to purchase vacuum chamber sealer.

    https://www.smokingmeatforums.com/threads/what-to-look-for-shopping-for-chamber-sealer.333762/
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    What to look for shopping for chamber sealer?

    Brand size oil or oilless quality What would do different if buy again. I see prices from $300 to $3k. Would like to keep price around $800 .
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    27% yield on turkey (I was burned again)

    I had family coming over for thanksgiving. Thought smoke two 11LB birds so have plenty of leftovers. Dad said have more coming than expected but should have plenty. Cleaned first bird with no waste and weighed yield. 2LB white meat and 1 LB dark. WOW we are going to be short. Deboned second...
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    How to cook 1/2" cross cut beef ribs. ( Sam's club)

    Told Dad was in mood for beef ribs. He came home with ribs cut cross ways and have no idea how to cook.
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    Can you really inject more than 10 % into poultry or other whole meat?

    Most my injection recipes call for 10% meat weight. I have never been able to fully inject that much without some seeping back out of meat. Reason I ask is because recipes call for precision weight measurements in grams. I was thinking of converting to measurement's to make in 1 cup recipes and...
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    Need advice how to thicken pit beans.

    Love trying different recipes. Added to much liquid and will be a little to thin when rib will be finished. Can I add some corn starch?
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    Top round venison corned and sous vide cook

    Corned venison using Daveomack injection cure recipe about 3 days. Iv always smoked using pastrami seasoning to internal temp of 135F. Look and taste excellent but need to be shaved thin because old bucks. Decided to try long soak using sous vide to see if could make fork tender. Was planning to...
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    Help with pulled turkey breast recipe.

    I like dark meat but have two butter ball 3lb bondless breast. Was told to make pulled turkey like there favorite BBQ restaurant. This is for fishing trip and will be rewarmed . was planning inject, season, and smoke to about 130F. Put in foil pan with butter and wrap. Pull at 155F and rest...
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    SV deer roast ?

    Thinking of curing a roast out of hind quater . Then SV like I do corned brisket. 180F temp about 10 hours. Would roast get tender with that kind of cook.
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    Corned beef time and temp to control shrink of meat.

    Love corning brisket flats. To cook Iv been adding 2 cups water with pickling spics, seal, then SV. That juice adds so much flavor to vegetable cook after puling out of water bath. Most recipes tell you to cover meat with water then simmer. End up adding to much water covering meat and lose...
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    I need a timeframe for cooking tomahawk ribeye

    Happy fathers day. Cooking a 2.6LB ribeye about 2.5" thick for Dad. Planning on smoke 220F and reverse sear .Will pull out of refrigerator at noon to bring up temp. How long should I plan for the 220 smoke before sear. Thanks
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    What brand pellets are 100% wood listed on bag?

    Been using Lumberjack for years but Rural king does not always offer them anymore and price almost doubled. What other brands use no filler woods and flavor oils?
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    How I stopped evaporation and insulate during SV cook.

    Today is my first long cook using SV. Recipe calls for 180 temp for 10 hours cooking corned beef. Started 5;30 am and was surprised over 1 qt evaporated within a hour. Had some bubble wrap laying around and two layers pretty much stopped all evaporation and really slowed down heat transfer. Iv...
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    Can I cook brisket medium rare?

    Last packer I trimmed out had a part of flat about 1/2" thick. I trimmed off weighing about 14 oz. thinking could cook like flank steak for tacos. Now Im wondering if it would be to tuff even sliced thin. What do you guys suggest.
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    Grillgrates for my Memphis Pro?

    I had a CC sear pit I had mounted to side of my pellet smoker. Refuse to put one more penny into it and started using the sear option on my pellet grill. Goes up to 650 and with fatty meat I can get flame ups to help with a sear. Leaner steak and venison I use melted butter for flame action. The...
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    Brat second try(almost failuer)

    Game plan was to make some brats after finished processing venison. What the heck, grinder is out and dirty. I bought a used #22 Wesson that came with many different tubes for filling but did not verify having correct diameter. I know you pros use a stuffer but I was going to do like how we fill...
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    Glass stove top not good for heat transfer question?

    Have horrible inefficient, uneven heat transfer with glass electric stove. Thought cheap pans that are not flat when hot. Bought All clad d5 pan in stainless and made big difference. Stainless is difficult for me to use with limited use application so purchased All clad HA1 anodized non stick...
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    Question about making brats.

    Years ago tried making some out of venison and 25%pork butt. Not very good and was told because way to lean. This year while grinder is out for venison thinking would try again using 100% pork butt. If I buy those vacuumed sealed ones like at Sams with about 3/8" thick fat cap how do you know...
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    I dropped the ball on the company rib cook.

    Talking to boss on how I do my ribs and he asked if I would do 4 slabs for the shop. Told me to vacuum seal and he would sous vide for serving Wednesday. Over weekend seasoned using different rub on each slab of St Louis cut ribs. Smoked at 220 for 1.5 hours. Instead of wrapping in foil because...
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    Need help making fattie with bacon weave

    First time for fattie and search did not show how to do the bacon weave. Is there a post im overlooking or should I try utube.
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