darita
is Blowin Smoke!
- Joined
- Aug 1, 2010
- Location
- Roseville, CA
Just got my Inkbird Sous Vide and haven't tried it yet. For some reason, I just can't get my head around integrating Sous Vide and smoking. For instance, what' the procedure for a good, smoked/Sous Vide chuck steak? How about pork steaks? I'll bet you can't improve on a rotisserie chicken with Sous Vide, right?