Thermal Processing/Smoking Question

[Dr_Pain]

I’ve heard Jonathon and Austin speak on the subject and benefits of thermal processing but I don’t have a dedicated smoker that can go low enough. My question is: could you technically start the processing in the oven (proofing), baking and process from there to the pellet grill for the addition of smoke?. Part Deux of this question is: when would you transfer to the grill since the lowest my grill goes is 180 F

[HerbcoFood]

Once meat reaches a certain temp it will no longer accept smoke, so there is also something to consider in your process.

[Bob Stehlik]

Dr_Pain You can lower the temp in your pellet grill by cracking the door and/or putting a pan of ice in for the first hour or two.

[Dr_Pain]

What would you guys think of cold smoking for a bit (with a tube) to get the flavor in the meat, and then sous-vide thermal cycling (to lets say 150F range) and then finishing it on the smoker again?

[Dr_Pain]

Bob Stehlik I do like that idea but in the South (+ the 180F of the grill), well lets say that the ice pan would be gone in 30 minutes LOL!

[Dr_Pain]

HerbcoFood From what I understand the temperature limit for smoke absorption was debunked and now the general thought is that the smoke ring stops growing in the 170F range.

[Bob Stehlik]

Dr_Pain I have a Traeger with a cold smoker and I can get it down to 100* in the summer @90*+. I used an E-Z up or a patio umbrella to shade it. I can get the regular smoker side down to about 160*, on the smoke setting, with the door cracked with a piece of 1x2" and shading it.

[HerbcoFood]

Dr_Pain Ive smoked meat before and a smoke ring didn’t form, but the meat had smoke flavor.

[mdseaside]

Dr_Pain That will work. When I do smack sticks I cold smoke for about 3 to 4 hours then vacuum seal in bags and sous vide at 155 degrees for 2 1/2 hours. Then cool in an ice bath and unbag and let dry. Works great.