Recent content by Brad Chilton

John , didn't use much charcoal at all , and I just kept closing vents down as needed to hold temp ... It wasn't real warm outside plus I used a full pan of water ...you can always add ice as needed ...this cook I was able to yes red oak for a little stronger smoke than the apple I had used in...

So for super bowl I started a 11lb packer ....added my usual rubs after trimming , vac sealed it and put in the fridge ..thurs morning into the water bath at 135 degrees it went ....I pulled it out this morning and placed it on the smoker for 3 hours at 135 degrees... Super tender and super...

I'm doin a brisket that should be done around 1:30 ... Perfect for game time ... Ive got no skin in the game ... Dislike pats and Hawks ... Just looking for a competitive game!

Looks awesome !!

I have a Sansaire unit that I luv ... Currently have it cooking a brisket for super bowl !! I use my ice chest as a vessel for lager cuts

Glen , it did turn out as good as it looked !! My son put his in a bowl with all ingredients and more gravy for a more traditional looking pot roast .. I kinda like mine deconstructed ... I think you will be happy with the Sansaire ... I've been working my out like crazy ..

I did season before with some Montreal steak seasoning .

picked up a 7 blade chuck roast on sale at Safeway and threw it in the sous vide water bath for 48 hrs at 138 . Was going to throw it on the smoker but ran out if time today ... Torched it and served with a lil gravy made from the juices... It was fork tender and amazing flavor .....New take on...

So I live here in Nor Cal and live in pretty tite knit court .. I do feel a little guilty when I fire up at midnite for an all night smoke ... On the other hand my neighbors have no issue showing up on my patio the next day for a taste either ...the smoke is like a neighbor dog whistle ...

JimK. Do it ! It will take your cooking to another level !!

Luke , you wouldn't believe how tender the meat is ... I'm not saying it's fool proof but it sure feels that way ... By smoking after at least you get that gratification of watching it smoke and then eating .. I could have easily left it on the smoke for another hour....

I want to try it the other way next time to compare .... I've heard the smoke is more prevalent smoking after but I still want to try ...

Perfect holiday post !!

You have to remember it was in the water bath for 72 hours before the smoke!

With a Sainaire's water circulator.. Circulates and kept water at what ever temp you set..