SMOKE GUN vs SMOKER! What's best for SOUS VIDE Cooking?
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- Опубликовано: 2 сен 2018
- Today I am putting the Smoke Gun vs the Smoker and the goal is to find out which one is best for sous vide. I love them both but I am not sure which on is best for sous vide cooking. Nothing better than smoked meat and today we will determine a winner for pork tenderloin.
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HOW TO COOK SMOKED PORK TENDERLOIN SOUS VIDE
I cooked it for 2hrs @ (137°F / 58°C)
* Pork Loin provided by Grand Western Steaks
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F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
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Great experiment. I use my smoking gun all the time, but felt I might have been missing out by not having a big smoker. Now I'm feeling better about only having the smoking gun. Thanks.
yeap, that little thing works great.
Guga had to do a pork video because angel ate the WAGYU PICANHA.
sammygg21 lol
i've got to tell you: i keep stumbling upon your videos because you investigate and answer just the questions i have. thank you for what you're doing! and always: bon appetit!
If I had to guess I'd say that since the true smoker exposes the meat to more heat, the smoke is a lot hotter than the smoke gun which infuses smoke flavor at a lot lower temperature. It could be that hickory smoke, when permitted to cool to room temperature - has a natural citric flavor which isn't apparent when the smoke is hot. Most woods are at least mildly acidic, so it could be that using the smoke gun, which pools smoke at very very low temperatures is simply allowing for flavor which isn't available from traditional smokers due to the far hotter environment that the food is placed in when exposed to the smoke.
Since hickory smoke, at low temperatures apparently allows for an infusion of a citric flavor - it could be an interesting experiment to smoke fish or other foods which are commonly flavored with lemon or lime, using the smoke gun and hickory wood.
I did ribs today. Tomorrow... Pecan Smoked Rainbow Trout! I'm addicted.
@@barbara75214 can I do salmon as well?
Thank you. I got a smoke gun a month ago and you have shown me how best to use it. Now I am going to do a pork loin and some EVERYTHING.
I'm getting some 420 vibes from Ninja every time he says "Smoke it bro"
When smoking with the "gun" you should use some sort of rack to get the meat off the board and to allow the smoke to surround it. As you are doing it, a big part of the meat is shielded from the smoke. Also, the smoke rises in the warm air so the majority of the smoke is at the top of the dome while your meat is at the bottom.
Good thinking
yeap, I agree.
Yeah, my smoking setup (with the same smoke gun) is a styrofoam cooler with two small holes in it, and stackable cooling racks on the inside so that I can get to all the sides of quite a bit of product. Last week we did 6 pieces of quartered eggplant (two pieces got diced for other projects) and we were able to smoke it all in one go. Of the two holes is at the top and one at the bottom, with the smoke going in the top hole. I haven't confirmed that it works better that way, but I'm thinking the warm air will keep the smoke at the top while it forces the cooler, non-smokey air out the lower hole.
Oh, and the cooler is upside down, so that if I lift the "bottom" off, all the racks are accessible.
You guys are awesome, super informative and entertaining. 👌 Keep killing it
Finally I requested this a lot😂
Thank you
7:51 "Smoke it Bro"
YEAH!
Do a wood experiment to see which wood makes the best smoke flavor. Hickory vs Maple vs Cherry vs Pecan
Don't forget about Apple wood
Beech tree the best.
thats already been done and is kinda pointless since it will vary between people
I’d load it up with some skunk weed.
Guga, this was a great video. Thank you so much. This is just what I needed.
Sous Vide Everything When using the smoke gun why not put the pork on a rank so it smokes the whole pork loin , by putting it on a cutting board the bottom of it does not get anything .
Totally agree
Agreed
*rack
I think that's why he smoked it twice, he turned it around. But you are right, a rank would help.
Great point. Did not even think about that!
from Hong Kong here, just want to say I love all your videos. Subscribed from the very beginning of the channel. Really wish I could join you guys to cook and eat.
Lol you guys made me buy an Anova and now I’m on my way to buy the smoke gun! AMAZING!!!!
As always, a deeelicious experiment. I will be trying this soon.
Guga , ninja and mamao. Your videos are so relaxing man. Looking at meat getting cooked makes me drool and happy. I wish I could eat on the same table as you guys.
Love your videos, you inspire me to try new things and do the experimenting for me, Thanks
I was just wondering about this comparison this weekend, Thanks! But you should've included the DIY aluminum foil smoker you made way back when
Guga love your Chanel
You and the guys are awesome. Have tried quite a few of your recipes always came out DELICIOUS.
was going to ask time wise with smoking gun but at the end of the Vide you said 5 minutes.
Great work guys. I’m still pretty new (about 60 SV cooks) but many brand new SV’ists I refer to your Chanel
To break the ice and reduce SV anxiety..Thanks
Love this episode. I dont have the space, or the outdoor enviroment to buy a regular smoker, so I bought the smoker gun, and I just wanted to ask how much should I use the smoker gun to reach the most similar smokeness, but you answered it before I had the chance to ask. :)
6:23 "This one is the smokier between all of them, and this is has both of best worlds" 😂
I have that exact smoke gun at home and I find that using a normal plastic bag instead of the glass dome is a lot more efficient. Simply but the meat in a plastic bag hand secure the opening by pinching it around the nozzle. Then use a clamp to lock the smoke inside. let it rest. Less wood i required and not near as much smoke escapes.
How long do you let it smoke?
@@alireid5874 depends I suggest google it for more accuracy.
Love this video. Buying one
This is a great video that I was going to suggest as a interesting topic, but here is it. Maybe a good moment to revisit/record again some old videos!
I have a theory. What if you smoke BEFORE you season them? Maybe, since you added salt at the same time and bagged the control first, you lost more juices from the ones that were smoked. If you smoke first, and then add salt before putting them in the bags, you might have better preservation of the tenderloin's moisture. Also, because of your latest video, try it one or two days after you smoke and cooked them. I had a tremendous surprise when I smoked some pork chops with a smoke gun, cooked them and froze them. Then, I seared them a few days later (even after freezing them), and the flavour was more intense, including the smokiness. Guys, I love your channel, keep up the hard work!.
Ayyyyy caramba Guga ur KILLING ME with all these foods 😍😍😍
I'm 100% agree. After grilled chicken breast fillet in a grill pan inside home, and smoked with a gun, familly love it. Super jucy, super tender, and super fast. And super versatile, because I have different kind of woods (Apple, Hickory, Maple, Cherry, Oak) Oh my God! and save tons of money. Love it the smoke gun!
This is my favorite RUclips channel I love what you are doing here and Your second channel goyga foods it just helps me relax
Thanks I appreciate that very much.
I have a suggestion for a video:
Vac sealed bag vs open bag
The vac part of my vac sealer broke. So I've been using my vac seal bags without vacuuming them. Leaving the bag long, putting a metal spoon at the bottom, and allowing it to cook with the top of the bag out of the water (one side clipped to the container). It seems like I'm getting more flavor. My theory is that (especially at higher temps like chicken) the open bag allows the water vapor to escape, leaving a saltier more intense flavor in the bag around the meat and that brines the meat while it cooks.
The experiment I was looking for.
Guga, may I suggest an experiment: Salt Before vs Salt After cooking. The basis for this is that I always heard (and it was confirmed by my trusty butcher) that salt draws juices from the meat and therefore it should be added after cooking for best tenderness/juicyness, if this is true for traditional cooking which is fast (in Italy a t-bone steak is usually prepared rare and cooked only a few minutes per side and some additional standing on the bone) it should be more even so if applied to the longer cooking times of sous-vide. An additional claimed benefit (which I do agree on) is that, by using coarse salt, the crunch given by the cristals and the sudden saltyness when one is bitten is enjoyable.
Bests,
Great video again! As someone who lives in a small London flat, it's great to see more with the small gadgets instead of the big BBQs and smokers!
I have my sous vide and smoke gun, and 4 pork tenderloins in the fridge ready ;)
yeah, its perfect for that.
Always a good video. For a future video that I am interested in Is what type of equipment is better from the ones that you already have in your home Guga. I’d think that make a good video.
Sounds good, I will make that happen.
Somehow I saw this notification on my phone feed and then it disappeared. I was worried it got removed but luckily it's here
Seems to me that constantly circulating smoke and having an open grate to all sides of the loin is what makes the big difference here. There anyway you could hook up the smoke gun to blow smoke into a dome with a sealed entry hole and an exit hole in order to properly circulate? Might be a good way to get the most out of the smoke gun.
I think the smoker is better for flavor, smoke gun for everyday use. Have you ever tried Canadian beef? People say it tastes a bit different than American .You should do Canada Prime vs USDA Prime
Good point.
Do both together
Superr! Also, wrapping the pork tenderloin in smoked bacon creates the best result!
I cold smoked some mash potatoes with one of those guns and it was awesome definitely worth a try. I want to smoke some butter to use for meat searing and flavoring could be used for the mashers as well.
Nice video keep up the good work
Thanks.
I did buy the smoke gun because of this. Thanks!
when using the smoke gun you should also use a cooling rack so the smoke can in
circle the meat.
I just purchased that smoke gun so this video answered a few of my questions. Thanks! What about using the smoke gun inside? Our smoke detectors can be set off by smoke from searing in a cast iron pan, even with the hood fan on. Breville specifically warns users against igniting the wood with a gas match due to high heat concerns but I think you showed the right and the most convenient thing. My Butane torch has a ceramic insulator inside the head and the outside metal ring stays cool to the touch for the short time it takes to ignite the recommended wood chips. Watch the video all the way through: Guga concludes that using the smoke gun at the end provides the right flavor along with the desirable juiciness. 135 F for 2 hours is the way I am doing my next piece of pork. I am with the people who recommend putting the meat on a rack for smoking. Breville also recommends some air flow around the meat during smoking.
I just use a BBQ lighter. The flame is weak enough not to risk damaging the gun. I certainly wouldn't use a blowtorch, catering one or otherwise. The smoke gun is fun to use, but it get's tar deposits built up pretty quickly, so after about every 3 use, I wash it. I also cannot work out how to use dried herbs or tea to smoke anything. I get that you have to mix it with the wood chips, but I just find it produces an unpleasant acrid smoke devoid of flavour.
Love your channel Guga.
Thanks!
Love the experiment as I've played around with the same thing since you lit charcoal under the dome. Great advice as always 👍
Nice, thanks for the support.
Watching this while eating some picanha perfect lol. I seen a lot of your videos I haven’t seen much about sausages maybe I missed them . But if u haven’t maybe that could be a video as well. I’m eating Brazilian sausage right now figured how would this taste sous vide.
I would be interested in a true cold smoke, the 150 is enough to cook the pork. Something like an a-maze-n pellet tube in a cold grill. I bet you would get the flavor of the last but keep the juiciness of the others.
Finally another SVE video 😍😍🥩🥩
Yeah!!!!!
I got different ideas for that smoke gun
Do an experiment on smoking before or after cooking/searing it
Guga! I'm from Miami too! I use smoked salt to season and finish my steaks. I use San Fransisco smoked salt (Apple or hickory) you should do a taste test between the salt, the smoker, and the actual smoker! and a taste test w/ all the different woods (apple hickory etc)
🤔why do I hit the thumbs up button before I even watch the video? Anyways your vids are awesome!
hey guys - great videos! Can you please test on steak (picanha) the amount of time used for salting the steak - 1 hour, 3 hours, 1 day, etc.
Great video guys. One question, though. Does the aroma from the Smoking Gun linger in your office/kitchen for long afterwards? Will my kitchen smell like applewood or hickory smokehouse later? I really appreciate all the time and effort you put into these videos.
Michael Taylor - I always do it under the kitchen fan (same as roasting coffee). Pretty much the same as with anything that you cook under the kitchen fan that doesn't setoff the fire alarm. Odor will dissipate within hours, just like when you sear a steak.
Now I feel like I need to buy one of these, to see when the best point in the cook would be to add smoke.
Pre cook, pre sear, or post sear.
Nice video guga. Would you try this " Steak cook in a log of butter:
*.I recommend you try the charcoal and put a piece of fat instead of olive oil will be amazing.*
I cook my cuts to 20 below done temp in the sous vide, then smoke them in a smoker on low for a few hours. It allows you to put a nice bark on them.
love the vid guys. that meat looks good.
Thanks. I appreciate that.
Could you use the pellets in the smoke gun? I'm wondering if the lemon flavor is coming from the different wood chips.
Interesting. I also have a smoke gun, but haven't really found much use for it. I tend to find the results underwhelming and I say that as someone who is not a great fan of heavily smoked food.
Sous Vide Everything, I would love to see a video for chicken breasts comparing the thickness of them and the cook times. I have tried to sous vide a chicken breast...one time it came out perfectly, and the other was inedible. The texture was so off. I think that would be a great experiment for you guys to do. :)
Tried a smoke gun on steak once, didn't really notice a difference. Will bring it out of the closet and try it on meat that's been sliced, makes sense since it gives more surface area. Best things I've done so far is pork (with a coffee rub) and sweet potato.
Point the smoker gun inside the grill when it's grilling and shur it. Do it a few times to add more while it's grilling.
Yes my requested video!
See if you can put it onto a rack when smoking it with the smoke gun! :D
I made my first bacon this week just cut into it today OMG should have made a video of it!
Can you try a video with smoked salt and smoked garlic for some comparisons please? On steak and just see how much there flavour penetrates the meat. Thanks
Kapone Kapone I think he did a salt test on his earlier videos and one of the salts was smoked.
Did that already, check out black garlic.
Black Garlic isn't really smokey though is it? The flavour is more like the deep rich notes of balsamic vinegar than smoke. At any rate, my personal experience of using smoked garlic bulbs is that the smoke rarely seems to penetrate beyond the skin of the cloves, at least not in a way that transfers much flavour to the dish, whether you purée it or not. Prepared granules or powders seem to have more flavour, but I don't know what exactly they do to create those (dehydrate and grind the whole thing perhaps?).
Maravilha das maravilhas, sucesso sempre, Deus Abençoe seu canal e toda sua família. Gratidão.
try this method Guga, this is my own experiment. try to smoke the corn/vegetable/olive oil or any type of cooking oil then drizzle it on cooked steak. the taste was amazing
"Hammonish colour" LOL
Bro! Try making Roe deer, Elk, or something Swedish! Red wine vs no red wine (people in Sweden likes to marinate the elk/roedeer in wine). Greeting from a Swedish viewer. Love your videos!
Thanks! I had to look this up, because the smoke gun seems like it would only smoke the outer layer and not penetrate the flavor all the way through.
It all depends how long you let the smoke and food sit inside the bag, the longer the food sits inside the bag, the smokier it will get. Traditonal smokers are good but not everyone can afford one, or they may not have room for a full size smoker + there are a lot of people who live in apartments that may not have access to a balcony, or their building management may not allow smokers to be used.
I see a new shirt coming from this video. Smoke it Bro!! Ninja 2018. LOL
Briing will take care of that white gel issue. Try out the SmokeDaddy smoke generator, you can cold smoke to keep the juiciness.
Hi there, saw almost all your videos, but was wondering , was do you do with all the liquid that comes out after you sous vide ??
Guga/Ninja/MauMau Do I remember correctly that you said you can use pellet type wool for the smoke gun or is it just the chip type they include with. I don't have a real smoker at home, but I just picked up a smoke box to try and use with my regular propane grill (I know I should just man up and get the real thing, but we plan on moving out west sooner than later). I was trying to get one type of wood for both applications. Is that possible?
I'd like to see this same video with both chicken and steak! To see if the same results happen.
use the smoke gun test with a before and after smoking, one with a before smoking, and the last being after cooking.
A smoke gun is for smoking something a medium sized product as fast as possible or as long as you want. It's a convenience thing.
An actual smoker is for something you're planning to feed the whole family like a big ass brisket.
It's the simple 🤷
7:51 When a friend passes a blunt
I made a smoke gun very cheap and I did not use any pump. Now
I can cold smoke.
Hi! So you think the smoke gun is good enough to smoke a ham hock that will go in beans? Like for french cassoulet or new Orleans red beans and rice ? The smokiness of the meat is critical to make those plates. I do have a smokers but it's huge and it's so much work to use it.
The smoke gun *supposed* to produce little to know heat. The one that went into the smoker cooked a little and drew up because of moisture loss. That's why they looked so different :D
You should try experimenting between Marco Pierre's seasoning of Knor Beef paste vs good old salt and pepper. I really want to know which is best!!
Try using a combination of ALL of the smoke alternatives on the same steak (smoked salt, liquid smoke, smoke gun, etc) and compare it against traditional smoking
BBQ thoughts on pellet smoker vs stick vs lump+wood vs cookshack electric ?
Wow crazy ending! I totally thought the smoker would win hands down but what a surprise!
Me too.
Guga, if you use the smoke gun on salmon would you smoke before vacuuming and cooking or after? I am buying larger pieces of salmon and freezing after sealing so it might be in the bag frozen for as long as two weeks.
You already know I'm here
How long did you leave the smoke gun smoke at room temp before sous vide? Might have grew up some lactic acid bacteria won’t kill you but would be sour for sure? Anyways love the videos keep it coming they are “amazing bro!”
First!!! Love all that you guys do!!!
Nice, thanks for the support.
2:20 do you make a sauce out of the liquid left from the meat?
I don't think cold smoking pork would effect the "juiciness". It's more likely that the juiciest piece was also the fattest piece, the smoked pieces are a little overcooked.
It has more to do with adding the salt before (vs after) the cooking process, since adding salt before the cooking process tends to draw out too much of the juice from the meat.
Take it out of the bag, pat dry, throw on the smoker, give it 10, and hit with the torch... It's worked for me! A little finishing smoke goes a long way
Guga, how about a test to see if there is any difference between using the smoking gun before and after the SV cook? Regards from Spain!
I’m sure it’s posted somewhere on here, but how long do you recommend letting your meat smoke with the smoke gun? Just got one for Christmas and I’m about to try it on babyback ribs.
It seems to me that you made a fundamental mistake in smoking, which changed everything. In the smokehouse, you used hot smoke, while under the cloche, you used cold smoke. This completely changed the taste of the pork tenderloins. Moreover, in the smokehouse, you had a higher temperature, so the tenderloins dried out more quickly, allowing the smoke to penetrate deeply into the meat. Under the cloche, the meat remained moist, so the smoke did not penetrate the meat at all, remaining only on the surface to a minimal extent, but enough to give a smoked flavor. It seems to me that the best option would be to smoke the meat briefly just before serving.
I've experienced pork that tastes lemony after Sous Vide.. only salt, pepper and garlic... So.. maybe it's the meat..?
I really love this and I have a vacuum machine and a sous vide cooker, but meat in germany is sooo expensive, one of those porkloins would run for about 20 - 25€ if you get it from the butcher.
Thanks!
Im gonna try smoke gun and put the smoke in the glass air fryer I have and then slow cook some meat in it. it will become an indoor easy to use hot meat smoker.