The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-24-2013, 05:51 PM   #16
woodpelletsmoker
is One Chatty Farker

 
Join Date: 03-29-11
Location: Beijing,China
Downloads: 0
Uploads: 0
Default

I am a manufacturer of controllers for smoker and sous vide.
There are several plans for you. But I can not discuss more commercial here, or the webmaster will chase me out.
But I have great curiocity, can you explain why you do sous vide this way than crock pot.
woodpelletsmoker is online now   Reply With Quote


Unread 02-24-2013, 05:55 PM   #17
woodpelletsmoker
is One Chatty Farker

 
Join Date: 03-29-11
Location: Beijing,China
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Hawg Father of Seoul View Post
Thermodynamics of air and liquids are different. If he is trying to do this on an egg... the egg will be 700 degrees before the water hits 150 and try taking an egg from 700 to below 150 (to drop the temperature when it sails past 150) by controlling draft.

Q-Dat, I am not an egg head. Done it on a drum, small diameter, tall fire basket. Diffuser plate would be an asset.
a smarter controller can simply avoid what you said
woodpelletsmoker is online now   Reply With Quote


Unread 02-24-2013, 07:31 PM   #18
Q-Dat
Babbling Farker

 
Q-Dat's Avatar
 
Join Date: 12-03-08
Location: Pearl River LA
Downloads: 0
Uploads: 0
Default Re: Sous Vide With A Guru Or Other Pit Controller?

Quote:
Originally Posted by woodpelletsmoker View Post
But I have great curiocity, can you explain why you do sous vide this way than crock pot.

Basically I am not actually going to attempt a true Sous Vide. I want to control the temperature of the butter bath that we use for chicken in competitions. Only the use of wood or charcoal is allowed as a heat source.
Q-Dat is offline   Reply With Quote


Unread 02-25-2013, 08:21 PM   #19
Q-Dat
Babbling Farker

 
Q-Dat's Avatar
 
Join Date: 12-03-08
Location: Pearl River LA
Downloads: 0
Uploads: 0
Default Re: Sous Vide With A Guru Or Other Pit Controller?

Bump for the monday evening crowd's perspective.
Q-Dat is offline   Reply With Quote


Unread 02-28-2013, 04:49 PM   #20
Hawg Father of Seoul
is One Chatty Farker
 
Join Date: 09-14-10
Location: Rogers, AR
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Q-Dat View Post
Basically I am not actually going to attempt a true Sous Vide. I want to control the temperature of the butter bath that we use for chicken in competitions. Only the use of wood or charcoal is allowed as a heat source.
And I thought you were planning on a confit coppa to turn in at comps.
Hawg Father of Seoul is offline   Reply With Quote


Unread 03-01-2013, 07:19 AM   #21
Q-Dat
Babbling Farker

 
Q-Dat's Avatar
 
Join Date: 12-03-08
Location: Pearl River LA
Downloads: 0
Uploads: 0
Default Re: Sous Vide With A Guru Or Other Pit Controller?

Quote:
Originally Posted by Hawg Father of Seoul View Post
And I thought you were planning on a confit coppa to turn in at comps.
What? That wouldn't be considered traditional BBQ? :D
Q-Dat is offline   Reply With Quote


Unread 03-01-2013, 08:04 AM   #22
shirknwrk
Take a breath!
 
Join Date: 03-05-10
Location: Kansas City, MO
Downloads: 0
Uploads: 0
Default

Easiest way: Get a good, big cooler; fill with hot tap water (mine is 130°); add hot water from kettle to bring up to desired temp. (Use a Thermapen); drop in vac-sealed packs of food to be cooked; after 30 min., add more water from kettle to bring temp. back to target temp. as cold food will have cooled the water a few degrees; check after one hour and add as necessary. After the first 90 min. the water temp. will drop very little if the cooler is a good one. I have gone overnight with as little as 6° drop in temp. I cooked 120 golf ball sized meatballs in one 38 qt. cooler using this method. Froze them in the same vac-packs and smoked them "raised direct" (after wrapping in bacon) for MOINKs at the Ozark Mountain Eggfest last year.

I have a Sous Vide Supreme but it would hold only 1/4 this amount.
shirknwrk is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:34 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts