Craig Rice I’ve seen pictures on other web sites, some with binder, some without, and some with all different kinds of binder, and the only consistent was hi temp cheese. Some had discoloring right when they cut it, some after a day in refer, that’s the way mine was. Fine the first day, next day gray around cheese. Maybe the way some binders react to cheese? Don’t know, but still pretty sure cheese has something to do with it.
Brats
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
PaPaSmokes Another PaPa, must mean you are going to join team ORANGE.
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
bocephus Nah, PaPaSmokes is a Camo all the way!
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
Denny O ok what am I missing, camo?
Pitmaker Vault, ProSmoker PK100 are my smokers of choice. check out my FB page sometime. @papasmokesBBQ
"from our kitchen to yours, better getcha some!" -
Dave in AZ so you guys are smoking partly then sv the rest? Why not just ramp up and hit the 160° in the smoker before the ice bath? We sous vide a lot here with our other smoked meats both personally and our customers. Is there a health dept reason to do this?
Pitmaker Vault, ProSmoker PK100 are my smokers of choice. check out my FB page sometime. @papasmokesBBQ
"from our kitchen to yours, better getcha some!" -
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by bocephus
PaPaSmokes Team colors, ORANGE, blue and camo. Of course all the intelligent people choose ORANGE. Go to Users drop down, then Groups, then select Team ORANGE and save it.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by
PaPaSmokes said in Brats:
Dave in AZ so you guys are smoking partly then sv the rest? Why not just ramp up and hit the 160° in the smoker before the ice bath? We sous vide a lot here with our other smoked meats both personally and our customers. Is there a health dept reason to do this?
I think part of the reason for finishing in a SV bath is when the smoker has insufficient heating capacity to push the temperatures on up to lethal internal temperatures.
IMO a lot of hobby smoker manufacturers will overstate the capacity of their smokers and when users load them up, they fall short and can’t reach finishing temps.
The other problem is somewhat related inadequate heating capacity and it happens when trying to smoke product to the required finishing temperature when using the smoker outdoors during windy or cold ambient conditions.Paul
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PaPaSmokes sounds like you’re going to have some great products. Looking forward to seeing your progress in this venture
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PaPaSmokes if you search “team” you’ll see some threads about team colors that will clarify this concept for you. I’ve just joined @Team-Camo myself
@deepwoodsbutcher on Instagram
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processhead makes perfect sense. As I have a pk100 and purpose built I should have no issues. Thanks for that insight.
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Deepwoodsbutcher yea I think I’ll read up on them before I just jump in. A friendly online rivalry, I hope to be in a forum where we give and receive insight on smoking. We are all on the same journey just different places in line. I want to impart knowledge on the things I’ve been successful in and glean insight on my lacking areas.
Pitmaker Vault, ProSmoker PK100 are my smokers of choice. check out my FB page sometime. @papasmokesBBQ
"from our kitchen to yours, better getcha some!" -
PaPaSmokes great perspective
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
processhead Yep that was what I was referring to just didn’t have the verbare to express it like you did.
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salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
PaPaSmokes welcome aboard! No matter what team you pick, or even if you don’t pick one, or you pick all of them, it’s a great community to be associated with. Go Camo team
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PaPaSmokes Welcome to the community, great bunch of people, all willing to help.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
PaPaSmokes The team color is all in good fun. But you might get in trouble calling this a forum, we refer to it as a community. That is why forum won’t display. Welcome aboard and don’t be afraid to ask questions or give input, both are appreciated.
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i was getting frustrated with that forum thing, thx for clarifying. i want and need a community
Pitmaker Vault, ProSmoker PK100 are my smokers of choice. check out my FB page sometime. @papasmokesBBQ
"from our kitchen to yours, better getcha some!" -
kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening last edited by
PaPaSmokes welcome to the community. We share a lot of great info plus have some fun as a bonus
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
PaPaSmokes I think you found the right place, this is a great bunch of people who are always ready to help and give advice.
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PaPaSmokes welcome. Lots of help here. Enjoy.
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
PaPaSmokes Arrh!! Welcome aboard ma’te!
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