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Holding Cooler with a Sous Vide heater
Greeting all and belated Happy New Year. I have some updated pics for this post. Life and work just got real busy and I have not had time to work on this project, post on the site, or smoke anything. I still have to drill the hole for the sous vide heater and make the tunnel door and lid. My...- KM0AGA
- Post #34
- Forum: Other Builds
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Holding Cooler with a Sous Vide heater
I have a small update on this. It is progressing. Life gets in the way. Work has been busy. I have fitted the inside with the walls. These are from some old left over siding. I have to purchase some spray foam, a gasket for the lid, and a gasket for the sous vide door. I am going to line...- KM0AGA
- Post #31
- Forum: Other Builds
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Pork Belly
I did another pork belly with the chuck roast. This belly was frozen for about a week. It was good but I was having some resistance after reaching 205 degrees. The lower right side was not probing like butter but the rest of the belly was. I did not want to overcook it so I pulled a wrapped... -
Poor Mans Brisket
Here is the reveal. This thing was oozing juice. Awesome smoke flavor. The edges were a little crisp. I reheated using the souse vide at 150 degrees for 1 hour. Parts were a little dry but overall another good cook. I tried to get a picture of the flop but the pieces were breaking apart. -
Poor Mans Brisket
I will be slicing. Easier said than done. This thing looks like the continent of Africa. -
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Poor Mans Brisket
I just finished smoking this chuck roast. I smoked at 250 degrees for 5 hours and 40 minutes with cherry wood (all I had). I rubbed with SPG and pulled at 206 degrees. Probed like butter and was oozing juice. The reveal will be tomorrow. I wrapped in butcher with some tallow, vac sealed... -
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Pork Belly for my John Deere technician
Just finished a belly for my John Deere technician. I bought a new tractor and had to have $5,000.00 dollars worth of warranty work due to a hairline crack. Pics and notes below.- KM0AGA
- Thread
- Replies: 7
- Forum: Electric Smokers
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Holding Cooler with a Sous Vide heater
Yes. The walls and lid will be foamed and I will have a gasket for both lids. I am going to use HVAC tape to line the inside. If all goes according to the plan in my head, it should be air tight.- KM0AGA
- Post #30
- Forum: Other Builds
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Holding Cooler with a Sous Vide heater
That is whole purpose of the design. I will be able to slide a 19" x 11" x 7" plastic sous vide container. The water will be inside. The box will not have any water touching the sides or bottom. The small portion that sticks out will hold the sous vide heater. I will have two lids. One for...- KM0AGA
- Post #28
- Forum: Other Builds
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Holding Cooler with a Sous Vide heater
Nothing new yet. I got tapped for another trip so I was delayed in coming home. Last week my well died and I had to buy a new tractor. I've been a little distracted. I am hoping to work on this project this week and some on the weekend. I have to leave again next week and won't be back...- KM0AGA
- Post #25
- Forum: Other Builds
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Is there a Mayberry anymore?
Monticello. In-between Dubuque and Cedar Rapids.- KM0AGA
- Post #34
- Forum: Blowing Smoke Around the Smoker.
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Is there a Mayberry anymore?
I live about 3.5 hours east of you. I drive through Algona when I have to be in Spencer. I'll take rural Iowa all day. The county I live in has less than 20,000 total population.- KM0AGA
- Post #29
- Forum: Blowing Smoke Around the Smoker.
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Is there a Mayberry anymore?
I moved from San Francisco 20 years ago to a small town of 2000 people in the Midwest. This town is 20-30 minutes from larger cities. It is considered rural. Six years ago I moved out of that town and currently live in the middle of nowhere (10 miles to the closest little town. Those little...- KM0AGA
- Post #24
- Forum: Blowing Smoke Around the Smoker.
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Holding Cooler with a Sous Vide heater
*******UPDATE******** I am abandoning the cooler. I could not get the angle at the right spot without having to marine seal my sous vide heater permanently in place. However, hope is not lost. I am starting to building my own holding chamber that will be able to hold my cooks at 150 degrees...- KM0AGA
- Post #22
- Forum: Other Builds
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Pork Tenderloin
Thanks all for the kind words. I definitely cracked the code on this one. I had range qualification today and brought the leftovers in a zip lock bag. Even cold, it was smokey, juicy, and flat out phenomenal. My coworkers were quite pleased. -
Pork Tenderloin
It was salt, pepper, and garlic. The rub brand name was Kinders. -
Pork Tenderloin
I have never tried injecting before. My wife bought me one last year. I will have to try it some time. -
Pork Tenderloin
I tried out a tenderloin tonight. I brined for 24 hours. Rubbed with SPG. Smoked with applewood at 275 degrees to 142 degrees internal. I did not keep track of the time. It was freaking amazing. I believe my smoker (CookShack SM066) loves 275 degrees.
