Recent content by Adam Po

Smoke then sous vide is a great technique, especially to get it done in advance and not worry about timing. I did a whole brisket last summer - smoked for a few hours, bagged and put in sous vide cooker for about 36 hours at 155F. Refrigerated it until the day of. Reheated on the grill, slice...

That’s a good table. Thanks.

I needed the 26. I’ve smoked a whole turkey, a few rack of ribs, whole brisket, etc. Once I get the higher heat stuff figured out, I’ll be all set. My old Genesis is now used for storage only. Haven’t lit it in more than 2 years! I’ve seen the Ranch in action. For a family of 5 and an...

I do have a Weber chimney. I hadn’t used the baskets. Those would result in a higher overall temperature by concentrating the coals. Makes sense.

Good advice. Thanks. I’ll try using unlit under the lit coals and leaving the vents open more. I didn’t see how that amount of fuel could keep the temp high for very long so I was going for a balance of time/temp.

I used a full (not overflowing) chimney of Kingsford for some bbq chicken this weekend. After it had mostly ashed over I dumped it on one side, put on the cover with the top and bottom vents open. The grill temp (probe, not dome) made it up to around 375-400 and I closed the vents about half...