Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[imahawki]

I'm curious how frequently, if ever, you finish off the smoker (e.g. in a slower cooker, oven, sous vide, etc.)  I'm particularly interested if anyone routinely finishes off the smoker because they like the results better.

[dk117]

for me reverse sear is a pretty common application.  Smoke to 110 IT, then sear on the gasser 2 feet away to 135.

I have not taken up slow cooker, oven application for saving pellets.  No interest in sous vide. 

DK

[imahawki]

Reverse sear is my go to with steaks regardless whether I start on the smoker or just do the entire thing on my gas grill. Its really the most reliable way I've found of achieving the desired internal temps on especially thicker steaks.

I would never worry about saving pellets personally, for me, changing methods after the meat is no longer absorbing smoke would be about convenience, control, or some other objective. 

I know people have smoked brisket for 3 hours and finish sous vide and then sear it to ensure super tender and moist.  Why no interest in sous vide?  Legitimately curious as its a great cooking technique with legitimate culinary bona fides. 

[dk117]

Why no interest in sous vide?  Legitimately curious as its a great cooking technique with legitimate culinary bona fides.

I suppose I owe you all an explanation on this one as I've made this comment several times.    It's not sexy, there's no artistry to sous vide, no experience.  I cannot smell the smoke, I cannot hear the fire.    I see insta pot too, but don't have one.   My tool of choice is the pellet cooker and it's amusing that among a group of pellet enthusiasts I'm a rarity with 70% of my cooks being pellet only.    My opinion only, no harm no foul.

DK

[imahawki]

Eh, no problem.  I was just curious. I try really hard not to judge or tier methods of cooking.  I have a coworker who openly derides gas grills and calls my pellet smoker an "easy bake oven".  He uses a charcoal grill and a stick burner to smoke naturally.  He's an xxx about it (not saying you are, I'm just explaining my reticence to judge a method as being unartful).  Many fine restaurants cook sous vide.  Its not viewed as a cheap trick or unartful in the culinary world.

It can definitely be comforting if you ever want to do something like Wagyu.  I can't imagine throwing a $100 steak on my grill and hoping I don't over cook it.

[Trooper]

Very often, writers on these forums discuss other methods of cooking.
But no one ever mentions the "Trooper Machine" -

    the famous pressure cooker!!

[BigDave83]

Very often, writers on these forums discuss other methods of cooking.
But no one ever mentions the "Trooper Machine" -

    the famous pressure cooker!!

I have a couple of stove top units that were my Mothers, and I have 2 electric ones. I will put a piece of meat in one of the electrics before I would the slow cooker.

I can remember when I was younger hearing that pressure cooker just make all kinds of noise all day long when she was caning stuff, as she got older I would have to move it around some for her. The 2 things I remember her making in it the most is ham and then ham pot pie, and I would get her beef shanks when I saw them because she liked them made in it.

 I don't try any of the fancy stuff in my electric ones, stew, or maybe load it up with a bunch of country stye ribs with sauce and take it to work, take the skin off chicken legs and throw them in with a couple bottles of hot sauce.

 As for the OP question, I have finished in an oven because I needed the cooker for something else, and I have incorporated sous vide in many cooks, but I am usually a SV first guy then smoke.

[pmillen]

I have–
     â€¢  more than one kind of smoker
     â€¢  more than one kind of grill
     â€¢  more than one way of searing on a griddle
     â€¢  more than one sous vide bath

I often change the sequence around but there's one constant—I finish on the pellet pit in the summer if the cook calls for an oven.  My PG-500 is my summer kitchen oven.  Bake some ziti or meatloaf in your pit and add some smoke flavor.  It'll become your year around preference.

[Bentley]

What do you cook in it?

But no one ever mentions the "Trooper Machine" - the famous pressure cooker!!

[Ralphie]

Since getting the pellet smoker this spring I've cooked everything on it from start to finish with the exception of a tri tip that I reversed seared in a cast iron pan.
When I used my old stick burner, I primarily cooked ribs, brisket, pulled pork and pastrami.  After smoking it long enough, I would routinely wrap them in foil and transfer to my oven at 225 to finish it.  I did this so I could save my wood supply and, frankly, just make it easier on myself to finish the last several hours of cooking without fuss.  This probably explains my appeal to pellet cookers.

[jdmessner]

Very often, writers on these forums discuss other methods of cooking.
But no one ever mentions the "Trooper Machine" -

    the famous pressure cooker!!

When I was a kid my brother, sister and I knew when my mom got the pressure cooker out, it was time to play outside or in the basement. Couldn't be in the kitchen "just in case." We figured it was just a matter of time before somethething happened. Never trusted my self around one since!

[reubenray]

Very often, writers on these forums discuss other methods of cooking.
But no one ever mentions the "Trooper Machine" -

    the famous pressure cooker!!

My wife cannot do without her electric pressure cooker.  She gave away her stove top models.  Our Yorkie would always run to the bedroom when she used one of them. 

When I was a kid my Mother was using one when it blew it's top and splattered peas all over the kitchen including the ceiling.

[imahawki]

Since getting the pellet smoker this spring I've cooked everything on it from start to finish with the exception of a tri tip that I reversed seared in a cast iron pan.
When I used my old stick burner, I primarily cooked ribs, brisket, pulled pork and pastrami.  After smoking it long enough, I would routinely wrap them in foil and transfer to my oven at 225 to finish it.  I did this so I could save my wood supply and, frankly, just make it easier on myself to finish the last several hours of cooking without fuss.  This probably explains my appeal to pellet cookers.

I can see that moving from a pit where you have to actively manage a fire to a pellet smoker makes it easier to just leave it on the smoker.

[BigDave83]

I did ribs 2 BB and 1 St Louis cut on saturday. The BB turned out well but the other one I made for myself needed more time, so I sealed it up this morning and dropped it in the SV Supreme at 157 for about 4.5 hours until I was ready to eat. It made a big difference in texture and doneness. I was surprised. I put a large beef shank in to take it's place for about 54 hours.