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Masterbuilt just announced their new 40 inch Digital Charcoal Smoker...vertical cabinet with 1320 sq ft cooking space .....looks like WSM set up but with fan to control temps...price is $349 https://www.masterbuilt.com/products/40-inch-digital-charcoal-smoker Intrigued by concept, wonder how...

Pics attached...forgot to take pics before I vacuum sealed them can you tell from pics if silver skin has been removed already?

I am perplexed because I have always needed to peel the silver skin myself. I have never got them without skin skin from Costco before. Maybe I should play the Powerball lottery tonight!

I am embarrassed to ask this question. I have done ribs in the past where I just pull the silver skin off the back with the butter knife and napkin (easy trick I learned from Chris' video). Today, my wife picked up some baby back ribs from Costco - pack of 3 (main place we get our ribs in the...

I have an 18 inch grill....do you still recommend the 10 inch CI for that? Is that big enough to sear 2 steaks or 2 smash burgers at the same time?

Nice cook! How big is the cast iron in pic? Im looking to get one...deciding between 8 inch vs 12 inch...planning to use it for searing to finish off steaks and occassional smash burgers...any recommendations?

looks mighty tasty...what temp were you targeting for smoker?

Hi Michael, I also love to fire up charcoals and smell the wood chunk smoke. I can still do that with sous vide when I sear meats on the grill to finish off. It's the best of both worlds for perfect meats every time!

Thanks, Kevin....it was my first big success with chops after many failures. I will only cook them sous vide from now on. My family raved about them so it's a keeper.

haha....my 3 y.o toddler likes the Christmas plate...he devoured the chops!

Thanks, Rich. I have struggled in the past with chops....either they were too dry or undercooked....that window of juiciness is very small...even when using my instant thermometer and constant monitoring....esp. when tending to multiple cuts of diff sizes at the same time on the grill. I used...

Started to mix my own rub at home. Trying out a few versions on pork chops to see which one I like. Very flavorful and juicy....family loved it. Steak was a NY strip that I rewarded myself with...cooked it to medium....salt...pepper...garlic powder and rosemary

Do you know if chuck roast is 20%?

I have been using frozen patties from Costco......it has been very convenient but nothing special to rave about I am looking to improve the burger taste/juiciness by grounding my own meat

I want to try to ground my own burger meat from beef chuck slab. I read that you can incorporate fat trimmings into your ground beef for more flavor and juiciness. I usually toss out the fat trimming when I prepare my pork ribs, beef ribs or fatty steak cut. I will start saving these...

Thanks, Jim. Sounds like you have been through this kids stage and survived! When my kids came along, I tossed out any hobbies and activities that took up a lot of time.....I used to play golf that took up half the day on the course then linger around the clubhouse to drink beers with my...

Did it taste different with SV than a normal cook? Less smoke flavors? More tender? Reading your approach gave got me thinking maybe just smoking for a few hours to get the smoke flavors and just finishing in the oven for the rest of the cook. Oven is also set and forget.

Good points, Chris. I am not looking to hit a HR with the brisket. Just want to enjoy BBQ meats as often as I can without a large time commitment away from kids. Otherwise, my wife will give me a stinkeye. The freeze and reheat strategy sounds viable. Can do one large batch and save it...

Goal: To enjoy tender and smokey BBQ meats that are cooked perfectly with minimum complications and costs involved. Problem: I have a busy job and a young family (3 y.o. and baby) at home. Needless to say, I don't often get a big chunk of free time between chasing an active toddler around...

It's about an 2 inch at the thickest section in the center and gets thinner towards the edge so it's not evenly thick thru out.....I am not sure if that's enough to slice in half and get multiple usage I am intrigue by the idea...I never had a chuck steak before....I usually do NY Strip or...