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rawce last won the day on February 7

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  1. Good point, probably a safer bet!
  2. I recently ordered play sand for the next cook and it’s sat in the shed probably going damp, so thanks for the heads up. I might chuck it in the oven a day before I plan on using it then.
  3. rawce

    I did it

    Yeah, 3-2-1 is just a guide, there’s too many variables unless you can fix your temp exactly. You have to go by look. I’ve had ribs where I’ve foiled too early and they’ve gone too mushy for them to properly caramelise for the final hour and other attempts where 3 hours is too much and the bark is already over where I’d want it to be. It’s trial and error before you understand your equipment and preferences, much like my Uni days.
  4. Maybe take some tin snips to 3 of the vents to make 3 larger triangular ones on both the inner and outer? Then you’d have close to bullet/Weber controllability?
  5. Based on what Wade has said on various bullet smoker threads, those vents look a little small to me. However, bullets tend to be higher than wider so the draw might be different than on a short/wide kettle.
  6. Yes, I think when I looked into it before, another place had said use the sous vide, then cool, then reheat/smoke like this one, so that must be the correct approach. I wonder if that’s for texture or food safety? My thought was get the internal up to temp and finish the outer in the smoker for the ring/bark, though there’s a risk of taking the temperature too high. I guess the above way means that the sous vide gives you the ideal texture and then the smoker gives you the finish, and even though 3 hours on what looks like a hotter cook will not hit the magic internal temp for the perfect text
  7. Yep, just need to decide what to make now! If it means I can sous vide overnight and then only have to focus on the smoker for a few hours of finishing, it’ll be ideal (I don’t have a smart fire or anything on the ProQ) and hopefully best of both worlds. The only thing I need to give some thought to is to what temperature to set the sous vide to. I see 2 options using a pork shoulder example. Bang on 93 in the sous vide then risk the smoker taking it over for the barking or aim for safe temperature for pork of 63 then let the smoker barking to take it higher and hopefully hit the 93. I mi
  8. Fair point, I can worry about a longer term solution further down the line!
  9. Pretty sure they are two high, just the photo doesn’t show it clearly. I have done one shorter ribs cook with a double high inner and single high outer ring which seemed to last fine for the 6 hours of a 3-2-1.
  10. Hi Wade, I use the ProQ coco squares which seem to last well now I’ve used the minion stack approach and start from the centre. See the other posts I note you’ve just commented on. I’ve had sand sat in my Amazon basket for a while now, though I was half thinking to get hold of 3/4 heat bricks and wrap them in foil to make it easier to clean up. I was also thinking of getting the smaller ProQ water pan so it acts as less of a heat deflector, but it wouldn’t be able to sit it on the brackets in the Frontier and I don’t want to start welding. I guess the benefit of sand is I can adjust the therma
  11. Ah thanks for the info Wade. So if I used the smoker post-sous vide the reaction will still take place and the cooking of the meat in the sous vide doesn’t prevent that? There will still be the NO from the combustion so shouldn’t need to buff up the nitrate content. Plus the smoker will still give me the bark as the outside of the joint dries.
  12. Thanks for the photo. Very useful I think I’ll give this a crack as mine tends to settle at 90 - 95degC, so hopefully the extra sealing will push it up over 100degC. I might also go down the sand route for better temperature control, but use a foil tray of water to keep some moisture in there.
  13. I would recommend the ProQ coco briquettes they do. They can stack neatly so you can Minion it. As they take ages to kick off, I use blue bag charcoal in the chimney starter to get the cubes going. Last cook of 2020 and I did a double ring, 2 high stack lit in the centre and didn’t need to top up in a 6 hour cook, plus there was enough left for a couple of hours of fire pit to social distancely invite the neighbours round in the garden.
  14. Tasted great too. A little bit of tweaking and I’ll have it nailed. Then we’ll move on to the next obsession! I’ve read up on sous vide then smoke, but I’m not sure if it’ll work? Would I be able to sustain the internal temperature of a huge lump of beef in the sous vide and then smoke it for 3 hours for a bark? Maybe bark it at a higher temp for a shorter period to prevent overcooking the already at temp inside? Would the sous vide prevent a smoke ring getting in? Lots of questions, but it’d make it easier than constantly trying to maintain the ideal temperature for a 16 hour brisket coo
  15. Having had the sous vide boxed away for over a year since we moved, I was keen to find which box it had been stored in, dust it off and give it a go. We’ve been craving Chinese a lot recently and for gluten reasons we’ve been opting to do a fair bit of fakeaway to replicate as best we can. Having seen a char siu experiment on Sous Vide Everything on YouTube, we decided to give it a go. For gluten reasons, we didn’t use fermented bean curd (that and colouring gives it the luminous red look) and had to stick with tamari instead of light and regular soy sauce, but the flavour was pretty good, may
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