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Tom Guycot posted:So what is the big problem with the Nano out of curiosity? Just lower power, or something more? drat I am on my phone and I read your post and thought this was the vim thread and was like 
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Jun 14, 2019 00:53
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Hasselblad posted:Crossover from the smoke thread. Nicely done--are there any issues (or tips for) moving a big piece of meat that's been smoked into the vacuum sealer?
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Jul 1, 2019 03:40
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For weight I use a few feet of chain I got at the hardware store and put it in an X pattern over my bags. I can also separate bags by weaving it in between to keep the water in between. Has worked for me for years.
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Feb 4, 2020 20:33
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My temp probe is going out on my sous vide. Does anyone know what the probe on the right is called? It's a Pt100 but all the links on Amazon (including the one in my order history) are obviously a different one that isn't designed to be submerged. I made the 1/8" tip-ring-sleeve end, I'm just looking for an industrial probe I can cut down. The one on the left is also "waterproof" and is rusting after a few uses... I would really like to know the magic words to put in for the probe coated in plastic like the right that I can modify for my cooker so it can last another decade! 
Hed fucked around with this message at 20:15 on Sep 5, 2020 |
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Sep 5, 2020 19:59
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I have some nice beef short ribs that I’d like to smoke. I was planning to puddle for 24 hours at 135 and then take them out, rub them and smoke for 2 hours at 250. How does that plan sound? I like puddling for 48-72 in the bag. These are the actual short ribs not the “Chuck” short ribs or whatever I’ve seen at Costco.
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May 21, 2022 04:33
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