My sous vide resting oven in use for pulled pork after smoking 12 hours. Let it sit here for 23 hours for dinner tomorrow.
My sous vide resting oven in use for pulled pork after smoking 12 hours. Let it sit here for 23 hours for dinner tomorrow.
by Mendrinkbeer
10 Comments
really-stupid-idea
Nice cooler. What plumbing fittings did you use there? Is that like a 3” pipe with a 3” to 2” fernco? I need to do something similar to the hole in the lid of the 5 gallon bucket I use.
ender2851
don’t you want to keep it above 160 to avoid bacteria build up?
The_time_it_takes
love the set up – quick question. The water level looks to be at the rack level – are you steaming the pork but or is it underneath the rack?
No-Maintenance749
just get a pie warmer, i use mine for resting, less hassle and holds temp for days, [https://g.co/kgs/nLHnoPq](https://g.co/kgs/nLHnoPq) i picked one up second hand for 150 AUD
lion_index
Holy shit, great idea
ditka1230
Genius. I struggle with resting my briskets and pork butts after smoking since my oven is too hot and a cooler with towels only works for so long – sometimes my briskets won’t be done until midnight and I’d like to hold them through the night. With garage sale season coming up, I’ll keep an eye out on a cooler to make something like this. Appreciate the share!
StarshipSausage
I have a similar setup! Best thing for my bbq game other than my smoker
CaviarTaco
I don’t think you have the science right on this, you are playing with fire, bacteria wise
No_Commission7467
The temperature danger zone is considered 40F to 140F. This is the temperature range where bacteria that cause food borne illnesses thrive.
10 Comments
Nice cooler. What plumbing fittings did you use there? Is that like a 3” pipe with a 3” to 2” fernco? I need to do something similar to the hole in the lid of the 5 gallon bucket I use.
don’t you want to keep it above 160 to avoid bacteria build up?
love the set up – quick question. The water level looks to be at the rack level – are you steaming the pork but or is it underneath the rack?
just get a pie warmer, i use mine for resting, less hassle and holds temp for days, [https://g.co/kgs/nLHnoPq](https://g.co/kgs/nLHnoPq) i picked one up second hand for 150 AUD
Holy shit, great idea
Genius. I struggle with resting my briskets and pork butts after smoking since my oven is too hot and a cooler with towels only works for so long – sometimes my briskets won’t be done until midnight and I’d like to hold them through the night. With garage sale season coming up, I’ll keep an eye out on a cooler to make something like this. Appreciate the share!
I have a similar setup! Best thing for my bbq game other than my smoker
I don’t think you have the science right on this, you are playing with fire, bacteria wise
The temperature danger zone is considered 40F to 140F. This is the temperature range where bacteria that cause food borne illnesses thrive.
I like it but it seems over the top.