valve90210

Just saw this article about a new bit of kit, an indoor Smoker... https://gizmodo.com/ge-smart-indoor-smoker-bbq-999-1851134026 Super pricey but intriguing.

Having just dug my sous vide wand out of the cupboard to cook a nice big lump of brisket, I was wondering about reusable bags for the sous vide as I'd like to be able to move away from the single use vacuum bags I currently use - partially for being more ecologically minded but mainly as it I think it would encourage me to use the sous vide more often. I've done a bit of reading up seen a few options but wondered if anyone has any experience or recommendations of any reusable bags?

Wow, what a project and what an amazing table, it really is epic!!

I shall check out the table post!!

That looks fab! I've certainly had my fair share of bbqs that have ended with rain but not really done many when it's actually been raining. I'm loving the bbq/stainless table combo, that's epic!!

I'd be well up for a smoking weekend, they were one of the highlights of my year! This looks like a great venue and sounds like the owners would be very supportive.

I might have to get myself a disc, it sounds like a great idea.

I've not looked closely enough to notice this but Id' be interested in people's thoughts too. Like yourself I tend to go for decent size and price, aside from some supermarket stuff I needed at the last minute, I tend to use the restaurant grade stuff from Bookers.

I've some how missed this post, I'm liking the sound of the steel disc, I've been using sand (clean dried play pit sand) in the pan for a while and it works well but I have had a couple of issues with the sand picking up moisture leaving it smelling bad once it's gotten hot, which has tainted the meat. A disc sounds like a great idea, much easier to keep cleaned and if it has the same effect as the sand that would be great. Has anyone else used this method?

As promised, here are the photos. Getting some nice smoke - about a hour into the cook. Once the pork and ribs were done, I also cooked a spatchcock chicken. The ribs turned out nicely. Nice smoke ring and lovely and tender. Forgot the photo pre-pull but the pork turned out nice. Decided to finish the chicken under the grill to crisp the skin up a bit but got distracted and it caught a little which was disappointing but the meat was delicious.

To be fair I also have some bells and whistles such as a Smartfire...which I run on a rusty old gen 1 Callow!! 🤣

True that, still got my bargain kettle and it's still going strong! the ash catcher is rusted away but I'm going to make a blanking plate for it and she'll be fine again! lol. I hope there will be a national smoking weekend again, was always a highlight of my year!!

Hi all, It's been a while since I was around here much, life has been rather busy for the last 4 years as I've been combining co-parenting, working full-time and studying hard. With my studies pretty much having finished now, I should have a little more spare time and I'm planning on using some of it for the wonderful art of smoking meat!! Having only done a few cook over the last couple of years of so, this morning I decided to fire up my Davy Crockett and I've currently got some beef short ribs and a pork shoulder on the go. This evening I will also be roasting a chicken in the DC so a good hickory smelling day here today. I'll try to remember to take some photos and get them up here.

Multiple starter chimney owner here! That's how I do it, it's the simplest way. I think a fair few of up here probably own a handful of chimneys.