Hello From Central Alabama

[AlabamaSmoke]

I have recently joined this forum, I'm a member of several other BBQ related sites. This site appears to be a friendly group of people.
In the past I have owned several Big Green Eggs, they were all Large size, I eventualy moved on to other cookers. Currently for smoking, I use a Cookshack FEC 120 pellet smoker. i have owned it for 3 years or so. It is a very capable smoker, that some would argue is overkill for home use, but I really enjoy using it. It's nice to be able to throw on 15 pork butts on and hit the start button. They always come out the same every time, with very littlle tending of the smoker.
I also have a Portable Kitchen PK Original charcoal grill, it's a love-hate relationship, that can go either way at any moment.

I have an interest in Tamales, I have a Be&sco model 40 manual tamale machine, I break it out ocassionally to brush up on my tamale making skills.

I also have a Sous Vide setup that sees infrequent use. I use it primarily to reheat pulled pork. I have found it hard to replicate a baptismal in smoke and fire with a water bath. Sous Vide produces technically perfectly cooked meat in the same way a photo copier can reproduce the Mona Lisa. It's a perfect copy, but it lacks the depth and complexity of the original.

But I digress, allow me to get back to saying that I'm looking forward to being on the forum, I have a lot to learn about smoking meat.

[SMOKE FREAK]

I also have a Sous Vide setup that sees infrequent use. I use it primarily to reheat pulled pork. I have found it hard to replicate a baptismal in smoke and fire with a water bath. Sous Vide produces technically perfectly cooked meat in the same way a photo copier can reproduce the Mona Lisa. It's a perfect copy, but it lacks the depth and complexity of the original.

From Kansas

While I think you'll catch some guff over this statement there are several here that agree with you completely.

Cant wait to see some pics of your BBQ

[Cajunsmoke13]

Welcome, enjoy the forum.

[AlabamaSmoke]

From Kansas

While I think you'll catch some guff over this statement there are several here that agree with you completely.

Cant wait to see some pics of your BBQ

Sous Vide certainly has it's place. I like to use it when I'm have a large group of relatives over for steaks. The majority of the people will eat medium filets, however there are a few outliers on the rare and well done range. It's great to be able to Sous Vide all the 2.5 inch thick filets the day before to the various required cook temps and refigerate and simply sear off prior to serving. This makes for everyone having a perfectly cooked steak to their liking. In this case, Sous Vide can make me appear to be a chef.

[AlabamaSmoke]

Welcome, enjoy the forum.

Thank You, I've heard a lot of good things about the Yoder 640. A stick burner like you have, is something I highly respect, and hope to own one day.

[jwbtulsa]

Hi and welcome. I recently started my own tamales. I have a recent post with some pics. I also have a couple of links I saved that are youtube so you can watch a couple of video's that were helpful.

[AlabamaSmoke]

Hi and welcome. I recently started my own tamales. I have a recent post with some pics. I also have a couple of links I saved that are youtube so you can watch a couple of video's that were helpful.

Tamales are a passion for me. The ones I make are the Mississippi delta type. They are 95% meat with a thin layer of corn meal, rather than masa. They are simmered in a sauce, rather than steamed.

The tamale machine I have is designed for Mexican style tamales- sadly It doesn't work well for the type I do.

I will lookup your tamale post. I'm always looking to learn a new way of doing things.

[Richtee]

Welcome to Smoked-Meat. Interesting your varied tools and experiences.

I am a sous vide fan- that said for certain things. As a cured/smoked sausage devotee nothing is more exact and simple as temping my links to EXACTLY 152° with no fat meltout, underdone spots/concerns or anything.

[Texas-Hunter]

From Tejas, Welcome to Smoked-Meat. If you are talking Tamales you are talking my language... Hard to pass on some fresh made ones...

[AlabamaSmoke]

Welcome to Smoked-Meat. Interesting your varied tools and experiences.

I am a sous vide fan- that said for certain things. As a cured/smoked sausage devotee nothing is more exact and simple as temping my links to EXACTLY 152° with no fat meltout, underdone spots/concerns or anything.

Thank you. The idea for cooking sausage is an excellent use for Sous Vide. i plan to try it soon.

[barkonbutts]

Welcome from Dayton!! Now go smoke some meat!!

[AlabamaSmoke]

Welcome from Dayton!! Now go smoke some meat!!

Thank you, I plan to round up something today. Not sure what, or how much.

[Richtee]

Thank you. The idea for cooking sausage is an excellent use for Sous Vide. i plan to try it soon.

Let me caution..I am not TRUELY cooking it... It is cured and smoked. A fresh sausage must be COOKED to 165. Cured sausages are safe at the 152-3 range. Think Summer type sausages, or snack stix.

[Mark R]

Welcome from Florida!

[Doug S.]

from Utah