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I have baby back ribs, pulled pork, pork loin, baked ham, and brisket, all in the freezer in vacuum sealed bags. I have a sous vide but normally just put a large pot on the stove and heat it up in the bags like this. Never thought about using my sous vide if I had to be away. Great idea.
 
I have baby back ribs, pulled pork, pork loin, baked ham, and brisket, all in the freezer in vacuum sealed bags. I have a sous vide but normally just put a large pot on the stove and heat it up in the bags like this. Never thought about using my sous vide if I had to be away. Great idea.

I bought the Sous Vide just to reheat left overs and it does an awesome job of that. Some day, I might actually use it in the way it was meant to be. ;)
 
Cold smoking cheese today with new mod. Using apple chips no pellets it seems to be working great so far. Blower helps distribution of smoke on inside.
 

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First time doing a pork butt. I would use a different rub next time, but I’ll do this again. So tender, the instant read thermometer went through like there was nothing there.
 

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Fresh trout tonight. Washed, patted dry, then rubbed inside with EVOO and dusted with Kosmos SPG. Used wooden skewer pieces cut to size to keep the meat open to the smoke. On the Century 22 at smoke for 30 minutes before cranking it up to 375 to finish.

As an added bonus, the fish heads are heading to the garden to be placed under tomato plants.

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Chicken wings. Smoke at 225 (super smoke) for 30 minutes. 45 minutes at 400.

Baking Powder vs cornstarch.

Imo - corn starch was crisper.
 

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Smoking 5lb Chuck Roast on Traeger and 2 large Turkey Breast on Kamado. Using Bear Mountain Hickory on Beef and Apple and Hickory chunks on Turkey. 41 Bucks for a Chuck Roast
 

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