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I have never used the sous vide method of cooking - yet. I understand the process but am wondering about an alternative to a water bath system. I have a Masterbuilt electric smoker with a temperature range of 100F to 275F. So, I can set it to 135F, a typical sous vide temperature. At that temperature, is there any reason I couldn't season some steaks, place them in a ziplock bag wrapped in foil and go for it? Or am I missing something???
Edit: Clarification - no smoke would be used during the s-v process - just low temperature.
Edit: Clarification - no smoke would be used during the s-v process - just low temperature.
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