I'm resurrecting this thread as I just purchased my 4 Star and assume I will be doing the majority of my cooking with it. I do, however, have an immersion circulator setup that can do the low and slow thing with tremendous accuracy (I've done 72 hour short ribs that were fantastic). I was wondering if the sous-vide and smoker could be used in a complementary way? Thoughts, BP?
I was a gourmet cook...Pellet Smoking has ruined me!
- Thread starter Big Poppa
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