irhutch
MemberGot rid of the matchlight.
Smoking a brisket this weekend and want to do a long hold in my Anova Precision Oven. Would like to hear from anyone who had done this or use any other combi oven for a long hold. Looking for sous vide on or off, temperature, and steam setting if any. If you have done this with an Anova Precision Oven how did it work out? For those who don't know the Anova Precision Oven uses wet bulb temperature, regular oven uses dry bulb temperature. They are not the same except under 100% humidity. I am thinking maybe 150 no steam.