Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. ohiobenz

    Sous vide and smoked bone in leg of lamb?

    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...
  2. ohiobenz

    Sous vide and smoked bone in leg of lamb?

    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.
  3. ohiobenz

    Alternate Smokai location?

    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...
  4. ohiobenz

    Alternate Smokai location?

  5. ohiobenz

    Alternate Smokai location?

    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...
  6. ohiobenz

    Sous vide and smoked bone in leg of lamb?

    Finished leg of lamb
  7. ohiobenz

    Sous vide and smoked bone in 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...
  8. ohiobenz

    Sous vide and smoked bone in leg of lamb?

    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...
  9. ohiobenz

    Brined, Sous Vide then smoked whole turkey?

    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 👍.
  10. ohiobenz

    Brined, Sous Vide then smoked whole turkey?

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

    Brined, Sous Vide then smoked whole turkey?

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

    Brined, Sous Vide then smoked whole turkey?

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

    Grinding Wood Chips for better burn

    I avoid the pellets....
  14. ohiobenz

    Smoke flavor issue

    I just ordered a Smokai Magnum. How well is yours burning the standard chips and chunks?
  15. ohiobenz

    Grinding Wood Chips for better burn

    I've never been able to keep the chunks smoldering.
  16. ohiobenz

    Grinding Wood Chips for better burn

    Not empty, but currently there's very little ash, mostly charcoal chips.
  17. ohiobenz

    Grinding Wood Chips for better burn

    I've used the small woodchips in my gas Master Forge smoker for years. There's always charcoal left over when done. Research for solutions I found people suggesting to grind the chips in a food processor. Not sure my other half would approve of that.... but if it works I'll buy a dedicated...
  18. ohiobenz

    Brined, Sous Vide then smoked whole turkey?

    So this turned out well IMO. 24 hr brine 24 hr dry 12 hr rub and sous vide Smoke till 145F in breast I loved the aroma of the turkey after the brine Used this recipe...
  19. ohiobenz

    Sous-vide holding a brisket? Does Anyone do it, thoughts?

    I sous vide my brisket prior to smoking and try to finish around 210F in order to caramelize the fats. If you vacuum sealed after smoking it would probably keep in sous vide, but standard procedure for Pastrami is to slice and steam heat before serving....
  20. ohiobenz

    Brined, Sous Vide then smoked whole turkey?

    Yeah. 16bs estimated... Probably a 24hr brine.
Top Bottom
Back
Clicky