My second wacky idea since getting this thing.
I have a 5lb rib roast that I was planning to smoke tomorrow. Unfortunately, the timing doesn't really work out for me between work and errands. It is still vacuum sealed from the store, awesome since I don't have any large bags.
I can't think of any reasons why this wouldn't work. I'll sit it on the false bottom, set it to 110F using the 500w element, and use the recirculating arm to move the water. I figure 5-6 hours, then pop it in the oven on broil for 10 minutes or so.
It's really just a giant sous vide, no?
Let's hear it!
I have a 5lb rib roast that I was planning to smoke tomorrow. Unfortunately, the timing doesn't really work out for me between work and errands. It is still vacuum sealed from the store, awesome since I don't have any large bags.
I can't think of any reasons why this wouldn't work. I'll sit it on the false bottom, set it to 110F using the 500w element, and use the recirculating arm to move the water. I figure 5-6 hours, then pop it in the oven on broil for 10 minutes or so.
It's really just a giant sous vide, no?
Let's hear it!