Sous Vide With A Guru Or Other Pit Controller?

[woodpelletsmoker]

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]

Originally Posted by Hawg Father of Seoul

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

[Q-Dat]

Originally Posted by woodpelletsmoker

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]

Bump for the monday evening crowd's perspective.

[Hawg Father of Seoul]

Originally Posted by Q-Dat

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.

[Q-Dat]

Originally Posted by Hawg Father of Seoul

And I thought you were planning on a confit coppa to turn in at comps.

What? That wouldn't be considered traditional BBQ? :D

[shirknwrk]

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.