New York strip (Costco) @ 135F from the freezer for 3.5 hours. How’s it look?
by Hydrak11
5 Comments
DCGeos
Those grill marks look perfect.
stevegee58
I just did a sous vide prime rib last weekend and seared on the Weber (turned out great) but the chimney looks much more fuel efficient.
MikeThrowAway47
What size is that grill on top of the chimney and where did you find it? I already have a Smokey Joe and this is a perfect set up for me.
ImBigRthenU
Next time flip the chimney over. It gets the meat closer to the heat and uses less charcoal too. It’s my favorite way to sear now
Carne_Guisada_Breath
It doesn’t seem hot enough. When my friends and I use the chimney for searing, we get it to afterburner levels of output. We couldn’t rest a great on the chimney it was pumping out the heat. We developed this a long time back for searing tuna steaks and it is perfect for sous vide.
5 Comments
Those grill marks look perfect.
I just did a sous vide prime rib last weekend and seared on the Weber (turned out great) but the chimney looks much more fuel efficient.
What size is that grill on top of the chimney and where did you find it? I already have a Smokey Joe and this is a perfect set up for me.
Next time flip the chimney over. It gets the meat closer to the heat and uses less charcoal too. It’s my favorite way to sear now
It doesn’t seem hot enough. When my friends and I use the chimney for searing, we get it to afterburner levels of output. We couldn’t rest a great on the chimney it was pumping out the heat. We developed this a long time back for searing tuna steaks and it is perfect for sous vide.