Sous Vide With A Guru Or Other Pit Controller?
Ok here's what I am wondering.
Suppose you had a pot of liquid on the grate of a Kamado style cooker with the pit temp probe suspended in the liquid. How successfully could said controller regulate the temperature of the liquid?
I know that you can accomplish this easier with a crock pot and an electronic controller, but I have my reasons for wanting to do this on the pit.
Thanks for any help.