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was that pork belly skin on?

Complete garbage product. Do not buy.

Any idea how to manual start descale without the icon?

sorry buddy these have terrible marbling

With that temperature, what were you trying to achieve? Grow microbes?

Smokeded

How long does it take to light up the coals

Sous vide in an oven?

How come no juice cone out afyer torch sear

So better than addding oil to pan and sear?

Vince would you say it’s worth buying this smoker? Why?

Stop squeezing the meat.

Where is the salt?

What’s the song ? Thing looks bitchin !

Just pulled mine off at about 170 in the flat, have it on steam until I reach 195 so the fat inside renders and the going to hold it at 140 until its ready to eat sometime 8 hrs later

Fail

Also is that a serrated blade?

Thank you

How long does it last

I want one

No point in the sous-vide if your internal temperature on the smoker was higher. Smoke shorter (2 - 3 at 225) then sous vide.

That’s not sous vide. That’s air fryer and smoker and the end product looks way too dry.

We obviously differ as to what medium rare is. If I received this in a restaurant, I would send it back.

That's a dry ass rib 🍖🍖 I like how he squeezes and no juice comes out😂😂😂😂🤦🏻‍♂️

looks great , idk older videos teach yall to trm the inner deckle fat out for the most part to avoid that undrendered portion(makes amazing tallow from that section too) but lately ive been seeing restaurants and home cooks keep it in. i think you need to be rendering it down way more to get that to work otherwise just carefully surgically cut that fat out before seasoning

prepare what you are going to say beforehand so that you can speak more clearly and succinctly . kind of painful to listen to

Looks overdone.

Smoked at 275°F for 6hrs, sous vide 10hrs at 170°F

Will you make a full video on this method.

Damn that brisket ain't passing no pull test.. 😬

I really appreciate this video because it gives the BASIC measurements, and finally someone used WHITE onions. IThank you.

Did you brine or cure it first?

Do you throw the veggies out?

Thank you so much!!

Lol almost cut that counter in half !

Too much yellow flame. Adjust for solid blue, otherwise there's sunburned propane..

Why the ice bath? Isn’t the whole point of sous vide cooking is you’ll never overshoot your target temperature?

Thanks buddy!

Chicken frames for stock purposes should not be boiled/simmered more than 20 minutes (say 40 tops) After that, chicken bones calcify and thats what you will eat in any soup, sauce or casserole. Believe what you will, cook for four hours if you must, but try to visualise whats happening to those little chicken bones at extreme temperature. Chicken frames/bones 20 to 40 minutes Fish 20 minutes tops Beef bones 6 up to 8 hours. Someone should tell these youtube hacks to get with the techniques.

Damn that's fancy

Cool video. I love bread out of my Anova as well. Always comes out with a great crust. 👍🏻

Will this still work if I want the onion whole?

34 POUNDS…of extra chicken 😂 gthoh 😂 that’s not even real unless you are one of Logan Roy’s children

I Eat the broth with ginger it's so good when hot

you got some meat on it still

Dripping

👍👍👍

Fire

She’s a beauty. Congratulations.

Please guys don't do that oil and fire are not good friends. You don't want to burn your face forever to have fried chicken.. Even if the result looks yummy 😋