Food Smokers and Smoking Tips/Tricks/Techniques

Every single time I do Boston Butts. It's just me and the Mrs. and after a few days of having it I kinda get tired of it. So I vacuum seal meal sized portions and freeze. Drop those into a pot of warm water, not boiling. It's 95% as good as straight after the few hour rest.

 

Do y'all go straight from freezer to water (either sous vide or boil @Kilo Charlie)?

 

I second the Anova, I have 2 of them and no issues.

 

Ya I'm looking at them right now. The cheap part of my is stopping me right this second lol

 

I do it often. Just two of us here so whenever I do a pork butt I have lots of leftovers I break out into portions and vacuum seal them. Depending on what I’m “making” with it I’ll generally sous vide to reheat, sometimes then throw it in a pan to get some crust (like for nachos). It’s a fun tool to keep on hand, and unlike most kitchen gadgets it doesn’t take up much room…unless you go full potato with all the tubs and accessories lol

Edit to add…tastes just as good reheated, stays smoky & moist

 

I take whatever right out of the freezer, fill the pot with cold water and bring it up to a boil with the package in it. Once it hits boiling I may go 2 or 3 minutes longer depending on what it is. Obviously thicker packaged things will take longer so I try to pack my things flat before freezing.. stores better that way in the freezer too.

 

It's only money... you'll make more!

 

Very nice, I have an Anova one sitting in my Amazon cart right now. Trying to convince myself to pull the trigger lol. If I would use it all the time no biggie but $200 for something I'm not sure how often I will use it is a little harder to swallow

 

Ya I keep telling myself that.

 

What is the general consensus on water pans in offset smokers?

My electric one came with one that I would use, and it had a specific spot to put it- just above the heating element/fire box.

Doing some brief research on offsets in general and Pitts and Spitts smokers- I have seen some use a foil pan, putting it on the grill grate next to the firebox. I have also seen some people say they put water right in the bottom of the smoking chamber itself. Theres a big ball valve for emptying everything afterwards.

 

I got this one through a program at work. It's worked well enough for me.

$99 Yedi Infinity Sous Vide Cooker, Powered by Octcision Technology, Deluxe Accessory Kit, Recipes, 1000 Watts

https://www.amazon.com/Infinity-Powered-Octcision-Technology-Accessory/dp/B08FBMKWSP

 

Not bad, I was also looking at the Inkbird one. I have one of their 4 probe wifi thermometers that I've been happy with. Might give it a shot, with their coupon right now it's like $80. If it's garbage I could always return and get the Anova.

 

If it’s the 1100W Precision Cooker, you’ll love it

I cook all kinds of stuff with it.

 

I do, from freezer to cold water, then pan on the stove on medium. I try and pull right before the water starts to boil. As mentioned above, I too package fairly thin, so the product has thawed well before the boiling point. I might add, I always put a couple of squirts of finishing sauce in the bags before freezing.

 

I was going to do Anova but kept dragging my feet. Ended up spending about $50 on one a buddy of mine sent me when it was a deal, no idea the brand lol

 

Cool - thank you! I've got a vac bag of pork shoulder I can try this on next week

Also thanks because there's a 99% chance I would have dropped it in boiling water.

 

It is the 1100W Precision. It's still sitting there. I may snag it this weekend or so lol.

 

….but don’t you want it delivered by this weekend??

 

Too windy here this weekend, so I postponed my smoke til yesterday.
6.5 lb butt and a 3.25 chuck roast.


This was my first cool weather smoke on a Workhorse pit that arrived in June, after a nine month wait
Much easier to keep the pit humming at 225 when it's not 90F ambient..
I braise my chuck roasts to finish them off.
The butt got a foil boat for the last couple hours.
Used mostly hickory with a bit of red oak and cherry.