OT-SOUS VIDE WRITEUP on a blog i follow

kl8ton

I see he uses briquettes.  <cringe>

http://www.meatwave.com/blog/how-to-sous-vide-and-grill-new-york-strip-steaks-recipe#jump

gdenby

Ar least he's on the right track. Realizes a chimney works well. Now, if he would put together a rocket stove, and re-e-ally sear those strips, even Eggers might have a moment of envy.

HeavyG

Nothing wrong with briquettes apart from the amount of ash they create. And even the ash isn't that big a deal.

theyolksonyou

I did this very thing with ten steaks last weekend, except I finished on a large cast iron griddle on the egg. It was already hot from beans and Mac. Had two different temps going for MR and Med. rave reviews. 

GregW

HeavyG said:

Nothing wrong with briquettes apart from the amount of ash they create. And even the ash isn't that big a deal.

There is no shame as far as I'm concerned with the briquettes. I'm having a lot better luck with the Stubb's briquettes. A lot less waste compared to the 25% or so unusable pieces I was having the the RO lump I was using. 

If I could source consistently good quality lump I might have a different opinion.

Chubbs

That's why I own a mini. Essentially the same thing as his small "concentrated" charcoal. While I use it for most of my cooks it is also awesome for searing. 

I thought my wife ordered me a SV unit for VDay but guess not. If not I will bite the bullet soon