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Anybody got experience with one of these vacuum marinators? Vacuum + tumbling seems like it could be effective at accelerating the process.

Why not start with BRITU? http://www.virtualweberbullet.com/rib1.html I like to leave salt out of the rub and instead dust the meat with kosher salt, followed by rub. That way you can pile on the rub if you want, without over-salting.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clint: Where are you guys putting the foil pouches? Does it have to be heavy duty foil? Does it disintigrate? I don't even foil my water pan for...

I agree. Seems to me the brine causes more water retention in the skin itself and this in turn prevents optimal drying and crisping of the skin.

Here is some info about the most popular name-brand apple cider vinegar here in the US. http://www.heinzvinegar.com/vinegar-101.aspx I'd think a white wine vinegar would be fine substitute, sounds like apple wine vinegar would be quite expensive. Most important is that it be close to the 5%...

Thanks for the tip Ray. I've been thinking about one of these for a while. Aside from griddle and oil temping, I'll be using it to measure the effect on heat distribution of some modifications to my smokers. Plus maybe some thermal leakage inspection around the house.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike R.: My honest opinion, kindly decline the request. Walleye is definitely not known as a smoking fish, and for your first one, just might not be...

I'd go low temp (225) then light sear at the end in a pan.

No first-hand experience here, but I've read that pre-burning the wood is a preferred method for the offset pits. As in pre-fire the wood in a barrel and shovel only the hot embers into the smoker.

Here is the link http://tvwbb.infopop.cc/eve/fo...050046285#1050046285 Actually by Shawn W.

Does the lack of drip/water pan in a BDS affect the flavor of the food much? With juices dripping on the coals, it should give off some flavors. But when loaded with fatty meat, seems like it could get messy and flare up too with all the grease.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by tmfast: Cold Smoke Generator, Hmm, that opens up a big door (salmon, cheese, ect:". Thank for the link Matt. I try to stay as rustic as I can, but...

I've done a few cryo's of cushion meat and I like it. The meat has less of the loose fatty connective tissue than a pork shoulder. I don't have to trim out any icky parts. However, it is a bit drier it seems, closer to ham. Smaller pieces (I think maybe 4-5 in a 10# pack) means a shorter cook...

You could also use a cold smoke generator. <pre class="ip-ubbcode-code-pre"> http://www.porkypas.com/smokers.htm </pre>

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ken P.: Guru's - I'm sure this has been discussed before but not sure how to effectively query TVWBB site - anyone know of threads where the 'quick sear...

Davo, I can't answer your question fully, but I will say that for the roasting portion of the reverse sear, I'm talking about 250, not 350, and I think this does matter. At 350 it seems to me you're bound to get the doneness gradient (thick perimiter of well-done gray) that the reverse sear is...

Not sure I agree with Jon, and this is probably too late for Roger, but at any rate: With masonry, clay, and etc. it is trapped water in the material expanding into steam that often causes cracking and breakage upon heating. If I had a saucer that I thought might crack on me, I'd heat it...

When I'm flavor-brining or marinating, I'll definitely go with the bagged peeled garlic from the asian market. The stuff tastes as good or better than most whole-bulb garlic I've bought at the supermarket and it's cheaper and way more convenient. Now if I was making a garlic soup, then I'd...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">My preferred way to...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A: 1 gal water brought to a boil, add 3/4 cup kosher salt 2/3 cup sugar and 1 tbs black peppercorns. Then, cut the heat and add a can of...