This is the one I have; similar to yours, just instead of compressed wood pucks, it uses small wood chips, but everything else is pretty comparable.
I just watched that a couple of hours ago after you linked to a video of his. Great video, lots of technical reasons behind the cooking method he used.
Yeah, I saw this particular video when it first came out a few months back. Don't get me wrong, the science and methodology behind it is really cool, and I have no problem with people taking new approaches to "established" practices; however, other than just rapidly speeding up how long it takes to actually cook the brisket, it really seems like more work than a traditional way with the constant monitoring of water levels in the steaming process and adding mini wood splits in the smoking process. Especially compared to how I do it on my Yoder. At the end of the day, I ain't mad at it. But I'm also not gonna try it.Regardless, I still enjoy all of his stuff from a science perspective. We've really had a lack of people like him and Alton Brown (who is now back to doing weekly Good Eats style videos again) or JKLA that actually explain the science of cooking instead of just giving you a recipe and telling you to blindly follow it.
Totally agree. Not going to change how I smoke stuff, but it is interesting to see how you could potentially speed up a cook if you really needed to.
It strikes me as a not quite, but close to a pressure cook to get the meat up to finished temp while keeping it structurally intact, then just smoking it afterwards.
I enjoy your food porn, but I gotta ask, do you have 3 or 4 teenagers that you've never told us about? You're always cooking up some tasty looking grub, but what you post in a week, my wife and I couldn't eat in a month lol
lol Initially the meat was bought for a large xmas get-together at my sister's (swedish meatballs) but she bitched that I was bringing too much for appies, so I repurposed it for tonight's dinner with me and my Mom. As a result, one of them is going to a friend of mine (Jamaican guy who smokes/jerks the best fish/meat and shares with me), the other is going to my sister. But no Swedish meatballs for Boxing Day.
The best part though is the education I gave my mom tonight. Her usual meatloaf is fucking terrible. Just throw a ton of ground beef in a bread loaf pan and bake it. Then serve it with a bunch of chili sauce. It's fucking bad. Just shitty beef and oil/grease. I showed her tonight what good meatloaf could taste like, and she loved it. Went back for thirds, and big portions at that. "Wow! This has a ton of flavour!" Yep, no shit... food should have flavour. I was glad she liked it, and I just hope she'll stop making her version of meat loaf moving forward.
Also, a vacuum sealer and a freezer do wonders for when you DON'T feel like making anything and you remember that you have a fully cooked meal that just needs to be warmed up.
Yep. If only I had the freezer space. Literally don't have the room for one of those meat loafs until I do up a few racks of ribs, etc.
You mean not everybody else has 2 full sized fridges, AND a full sized standing freezer in their house like me?? Pfft... amateurs.
I have 2 full sized fridges, a chest freezer, and a standalone deep freeze. They're ALL FULL. Rookie.
Well, yeah, but I don't live in Canadia, so I don't have to have room to hold many mooses throughout the long dark winter.