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[4given]

I am just now getting into sous vide. I know I am a little late to the party.

anyway ...

What do you you guys do to incorperate the use of your pellet grills and  sous vide?

For example: When you  sous vide a steak to that perfect doneness do you throw it on the pellet grill at low temp for some smoke flavor and then sear it? Or smoke it for a little while, then  sous vide and then sear?

Same for a roast?  Brisket? Chicken?  Fish?

Interested to hear what you all do and what your experiances have been.

[Bar-B-Lew]

https://pelletfan.com/index.php?topic=4010.0

[BigDave83]

If I want steaks I will SV and then ice and just grill or pan sear. I don't bother with the smoke.

I will do ribs at 152 for 24 to 28 hours then ice and in the fridge until I want them or ice and then smoke for a few hours just to bring back up to temp.

I have cured butts to make ham, then SV at 135 for 36 to 48 hours then into the smoker for a few hours and maybe finish in a 500° oven.

2 camps, pre and post SV smoke. I am in the post camp, I have done both and prefer it that way. Many like to pre smoke.

[pmillen]

Steak or Tri-Tip:  https://pelletfan.com/index.php?topic=4817.msg56050#msg56050

Roast:  I quit cooking beef roasts SV because of the low serving temperature.  See this thread.

[pmillen]

2 camps, pre and post SV smoke. I am in the post camp, I have done both and prefer it that way. Many like to pre smoke.

+1, although I've never pre-smoked because I suspect that the liquids generated will wash the smoke flavor off because it just sits on the meat's surface.

[Osborn Cox]

If I’m going to smoke, I do it before SV, and have found that I can actually cut back on length of the smoke because I feel it somewhat intensifies during the SV process. I do pork chops and steaks this way.

[pmillen]

If I’m going to smoke, I do it before SV, and have found that I can actually cut back on length of the smoke because I feel it somewhat intensifies during the SV process.

That's interesting.  I've noticed that some spices seem to disappear when SVd and others seem to intensify as you say the smoke does.  This could be a great blind taste test of beef smoked before and after SV.

[Bar-B-Lew]

I do not feel that I lose the smoke taste after sous vide but I do not need a ton of smoke flavor for my taste buds either.

[BigDave83]

If I’m going to smoke, I do it before SV, and have found that I can actually cut back on length of the smoke because I feel it somewhat intensifies during the SV process.

That's interesting.  I've noticed that some spices seem to disappear when SVd and others seem to intensify as you say the smoke does.  This could be a great blind taste test of beef smoked before and after SV.

I think the reasoning is that the only thing that will penetrate the meat structure is salt when it comes to seasoning, smoke particles are small, they will go through the pores in the plastic bags. I have noticed when I smoke first that the water will have an off color and smoke smell to it. As for the seasonings, it seems most of it get washed off in the bag as the meat releases moisture, it makes a nice flavored sauce if you are into sauces.

I believe sugar may penetrate also if mixed in a brine, other seasoning and flavors seem to be only surface treatment and if you are one to wash off the brine you pretty much wash away most of the flavors you put in it from the start.

These are my thoughts, from my experiments, no science was harmed here.

[4given]

Thanks for all the input guys! Another question if you don't mind .....

For those of you that sear with a torch; when searing a lean cut of meat such as round steak, do you coat the meat with oil of some kind before / after you sear?  I bought a harbour frieght torch to try.

[pmillen]

I bought this Searzall torch for searing–


What a joke!  It took forever.  I gave it away.  I think a frying pan is much better.

[4given]

I bought this one at harbor frieght. A lot of folks seem to like it and it is only $20. Thought I would give it a try.

[Osborn Cox]

I also tried a torch once, took forever.    Now I put my “grill greats” upside down in zone one of the PG1000 set the grill at 550 and get those smoking hot, that combined with a quick coat of oil and seasoning after coming out of the SV gives me a great quick sear.

[Osborn Cox]

I bought this one at harbor frieght. A lot of folks seem to like it and it is only $20. Thought I would give it a try.

That is a sear-ious torch, much more than what I have.   Interested to hear your results.

[4given]

I bought this one at harbor frieght. A lot of folks seem to like it and it is only $20. Thought I would give it a try.

That is a sear-ious torch, much more than what I have.   Interested to hear your results.

Sure I'll let you know how it works. There are several youtube videos about this torch. The guy in the picture has tested this torch against 10 or 12 other popular searing methods and devices. He posts on youtube as "sous vide everything. If you Google " sous vive flamethrower"  you will find him easily.  He even had people blind tasting the results. This Harbor Frieght torch came out the winner.