Pretty simple, I just clean and fill the cooler with hot water from the tap. That gets me to about 120 degrees. I let that sit in the cooler and stabilize for 5-10 minutes while I bring a kettle of water on to boil. Then it's just a matter of adding some boiling water, stirring, waiting a minute, checking the temp, and repeat till I get it where I want it.
Originally Posted by Rob Keeble
As opposed to boiling, the meat will never go grey. It will get done to a perfect medium rare and stay there. You could leave it in there 8 hours and all that would happen is that the meat would get more and more tender. It's not going dry out, because you don't bring the meat to the temp where that happens.
The cooler does a great job of maintaining the temp without having to add any heat over an hour or 2. They have fancy machines that use a PID to control the temp that will maintain the temp very accurately. I was actually going to build my own, when I swiped my pid to use on the smoker.
Good luck on your smoker exploit!
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