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  1. cmcolvin

    I know the concept but know nothing about SV

    I pretty much follow the same technique every time. I always try to get a decent grade of Angus meat. I use Himalayan salt and fresh ground pepper on each side, then I top it off with Webers gourmet burger seasoning and a couple of spoons of Knobs Creek 100 proof bourbon before using a ziplock...
  2. cmcolvin

    I know the concept but know nothing about SV

    New member here, I found this forum while researching the idea of purchasing a smoker for my apartment balcony, ultimately deciding again the idea due to the strick codes where I reside. I'm still considering a Presto indoor smoker but they are sold out. In the meantime I have been teaching...
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