T Yelta

The cooler of water will work and it will take some time as well. You will have to swap out the water from time to time because it will get cold from the meat.. If you always add 35-40 degree water and watch the temperature of the bath so it doesn't get above 40 you will be just fine. Even a bit above 40 will not be a problem as long as it is not for too long. Best of luck.

I was asking because you can set some sous vide machines to low temperatures like 39 degrees and it will thaw food quickly without risking temperatures above the lower limit of the danger zone (40 degrees).

Any chance you have a sous-vide circulator?

You know how it is, some of us can't leave well enough alone

Thanks for the updates everyone. I am not as concerned about the warranty as some might be because this is a new type of grill / smoker as far as I can tell in terms of how it works and the high heat range and no one really knows how it will stand up over time. If the electronics went bad on this then I would re-wire it and use a Heatermeter to control it. I am more concerned about how the metal will hold up over time and again, no one really knows at this point. I'm most interested in the smoke profile and as someone said want to know how that is for people here on the Guru who I can be sure have used charcoal rather than people on FB who may or may not be new to charcoal. I don't know if I really want cast iron grates as a full time cooking surface as I prefer stainless steel just because it's easier to care for. I feel like this will be a "mod" friendly grill with a large user base and I like that about it as well. I have yet to see one in a local store so maybe they have been just that popular selling out quickly. I'll naturally be looking forward to John's thoughts and videos. Happy cooking Gurus

They are great units. I think you will enjoy it after you get the bugs straightened out. Mine is rock solid but I must admit that I don't use wifi with it, just Bluetooth. I guess I just got used to using it that way. Are you cooking in a pot or a cooler? I use mini ping pong balls to keep the steam from getting into the electronics as much as possible. Happy cooking

Some questions I have: Can someone see how low it will cruise without the fire going out? If it is set to a low temperature does that change the smoke profile? I see lots of smoke coming out of these in most of the videos I have seen. I wonder if it will produce light blue smoke and what it takes for that to happen. Does the app give the grill the ability to hold the food at a low temperature after the food reaches the done temperature and can that be set to happen automatically? Does the app show temperature graphs and are the temps fairly consistent or does it drift over a certain range and if so, how big is that range? Does this unit need to be connected to the internet in any way to work? For anyone with a pellet grill this size is that enough room for you or do you find yourself wishing for more room from time to time?

Thanks for the link. Has anyone found the temperature range or manual? I'd like to know specifically how low a temperature it will hold. They are at my local Wal-Mart now. I'll probably take a look at them.

I'm getting that familiar itch... and I can't deny it...

Congrats to both of you for pulling off great cooks and showing that there are definitely more than a few right ways to enjoy our hobby of cooking.

Nice looking cook. I'm going to try this recipe. Thanks.

That's exciting. Did you fabricate the smoker yourself or in part by yourself? How hot can you run the smoker and how hot does the part you mentioned get when the smoker is at it's highest temperature? Not to hijack the thread... much...

There have been many good replies here. I would also recommend the Akorn as the best budget option. I was very happy with mine and purchased the Big Joe as a personal reward but I was very happy with the Akorn. My thing living in a humid and sometimes rainy area was that I used to obsess over rain and I don't have to do that with a ceramic. The best thing is that it is just a grill that we are talking about so find out what you think will make you happy and go with that. Happy cooking

For the OP: It's a great grill but it might take some cooks for you to get used to it. By "hardwood" do you mean chunks and do you mix that with charcoal or are you burning straight wood? Do you know the care to be taken when opening a hot kamado style grill?

If you are cooking something as large as a turkey, it is important to get it through the "danger zone" on time. Cooking via sous-vide is different from cooking in a grill or oven because of the precise temperature control and also very importantly, the heat transfer rate from a liquid is higher than from air of the same temperature. Because of faster heat transfer, sous-vide cooking can get meat through the danger zone at a lower temperature faster than air of the same temperature. Experiment: fill a bowl with water and let it sit outside in the cold for an hour or so. Measure the temperature of the water in the bowl. When the water is the about the same as the outside temperature, put one hand in a plastic bag and dip that hand in the bowl of water (replicating a sous-vide bath). Leave the other hand in the open air (no wind, replicating an oven or grill) and see which hand gets colder faster (faster =greater heat transfer). Same principle, people can survive quite a while walking around in 40 degree weather but jump in a 40 degree body of water and most people won't be able to last too long. I think pieces of chicken can benefit from low and slow cooking (sub 200 degrees F) and the meat takes on a different flavor profile than from high heat. That's another topic for another thread but under no circumstances should chicken or especially something as large as a turkey be cooked too low to get out of the danger zone on time. What exactly is the "danger zone"? Good question, and reasonable people can have different opinions based on cooking methods, experience and overall health. Whatever your "danger zone" is get your meat through it on time and then cook as slow as you want. All that being said, I usually cook turkeys at 325 - 350 and there is no stall. I like to pull my turkey around 150 internal temperature as well and then tent it knowing that the inside is still cooking itself for a while as it sits on the counter. P.S. Dear friends, "ambient temperature" is the temperature outside of your grill or else what the weather person would report, "pit temperature" is the temperature inside of your grill. It is a very minor point but it helps for us to all have the same understanding of things as we discuss our cooks. Happy Cooking Happy Thanksgiving 2019