Tonights dinner

[wanna-be-smoker]

Tonight's steaks seasoned with salt/pepper and in sous vide for 2.5 hours. then They were seasoned with Chupacabara all season. Then it went in the smoker on high smoke (220)for a little while before cranking it up to 500 and putting them over the fire pot. Steaks were a bit over done but still very good

I have a pellet cooker so i took out the drip pan and heat shield and lined the bottom with foil to get a direct flame to finish them up.

 

[trillo15]

Just a question, and it stems from my ignorance on the subject of sous vide. What is the advantage of doing steak that way? I would think that you would grill them.

 

[wanna-be-smoker]

 

[wanna-be-smoker]

Just a question, and it stems from my ignorance on the subject of sous vide. What is the advantage of doing steak that way? I would think that you would grill them.

Sous Vide is a very even cook through out the meat. So the water is heated to the temp you choose and for the length you choose. If you cook sous vide and no other way it is done the same top to bottom side to side with no overcook ( the grey you usually find around the edge. I did that then smoked for some extra flavor then over the flames for quick grill/sear

Just another thing to try out and experiment with

 

[trillo15]

Right on, thanks for the info!

 

[jaxgatorz]

looks awesome !! I would dig right into that !!

 

[SmokinAl]

Looks real good from here, but like you, I like mine a little less done.
Al