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[urnmor]

just wondering if you use your sous vide machine in conjunction with your pellet grill and if so in what fashion.
Thanks

[Lothar1974]

The only way I'll do pork chops is SV. Tender and juicy.
I also make a lot of venison summer sausage. Doing it the traditional way in the smoker can take 10+ hrs. Some batches have taken 18 hrs.  Now I smoke to 135* then SV for a hr or so to bring the SS to 155*. I can do a batch in 5-6 hrs.

This exactly, just did 50 pounds of summer sausage cut my time down by many hours.

[Maineac]

just wondering if you use your sous vide machine in conjunction with your pellet grill and if so in what fashion.
Thanks

Not pellet grill but my electric smoker.  I struggle to get my smoked salmon of different thicknesses to all finish at the same temperature.  Now when they get into the 130's I vac-seal them and into the pool they go for an hour to reach that final temp.