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Old 04-06-2011, 10:07 AM   #5
early mornin' smokin'
is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny

just so that we're all on the same page, i have a couple questions. Now by sous-vide I can assume you're going to shoot for a 160 degree bath of water, in a 225 degree+ smoker. So you'll be vacuum sealing your thighs, breast, legs, whatever cut you're trying to cook, than place in a bath of water. How do you plan on regulating the temps of the water, and keeping it consistent, ice?
L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel
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