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  1. ohiobenz

    Brined, Sous Vide then smoked whole turkey?

    I've done brined and smoked, sous vide and smoked but not all 3 together... 12 hrs sous vide @ 139F Smoke until 145F internal temp What would an overnight brine do??
  2. ohiobenz

    Brine, SV, Smoked boneless LoL

    I've had great success with doing my beef brisket in the 3 step process and am currently trying a boneless leg of lamb. This is my 1st try so we'll see how it goes. Any advice appreciated. Here is the plan: 6.25 lb LoL Brine 4-5 hrs SV 130F 24hrs (Anova) Chill Rub/prep Smoke 225F till 140F...
  3. ohiobenz

    Ohio Newbie

    Hi all, Smoking has been something ive wanted to do for years... Last summer I picked up a like new Master Forge vertical gasser. After a little research, some of it probably here, I decided the first need was an accurate thermometer. Last week I picked up an iGrill-2 with an additional ambient...
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