I plan to do the low and slow portion using my new smoker tube and don't know how smoky the chicken will be. Since my wife doesn't like a lot of smoke, I plan to sous vide a backup piece and finish them all on the grill per the recipe.
I found many videos on the topic, but they all use the pots that have the Sous Vide button. Unfortunately, I have the Instant Pot Smart Wifi edition that does not have the Sous Vide button. Was unaware of Sous Vide when I originally got the thing. The warm setting is supposed to range from 145 - 172. May test it out when I get home.
Last edited by saneric38; April 29, 2021, 09:22 AM.
Cheap CharGriller Offset
22" Coleman Kettle
Traeger Tailgater
Jackson Grills Luxe 580 Gas Grill
Weber Q2200 Portable Gas Grill
Some other no name portable gas grill.
Smoke X4 with Billows
Classic Thermapen
Thermopop
Dreams/Future Purchases:
The Good One Open Range (or build something similar)
Grilla Grills - Grilla
I use my instant pot for sous vide. Works well, except there's no circulation of the water, so the top tends to be cooler. I lay the lid on loosely (cuz it won't let you seal it) and that seems to work pretty good.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
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Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
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Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
You may want to read this topic. The original poster found his Instant Pot Sous Vide feature to be unsafe because the actual temperature for a safe lower limit of 130° was actually 122°--highly dangerous from a food safety standpoint.
We upgraded our Instant Pot to one of the newer, fancier models which also happens to have a sous vide function. It is the 6 quart Duo Evo Plus. Decided to run a test to see if this function is useful, wondering if it might even replace my Anova stick.
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I set the temp to 130F and let it preheat. At the end of the
Yeah, Kathryn beat me to it. If you want to do SV, get a real SV circulator so you can control the temps.
THAT SAID... no one wants to eat 130F chicken. I like it at 155F or so. Given that it's not a real SV device, I'd use a thermometer in the water to monitor things.
Last edited by rickgregory; April 29, 2021, 02:18 PM.
Thanks the heads up on the temp! I'll have to keep an eye on that.
I plan to sous vide at 150. And finish on the grill per the recipe with the other pieces when they reach 150. If I can't get the water to hold at 150, I'll punt to the oven or air fryer.
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Here is a good article on time and temp for cooking Sous Vide Chicken. I generally do 145*F for 3 hours on both chicken and pork and it ALWAYS turns out as tender as a Mother's love and so juicy it is recommended to wear a bib.
I haven't tasted the sous vide I did yesterday. It was a back up piece in case the grilled piece was too smokey for my wife. But it was not so the Sous Vide piece is regulated to leftovers.
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