I was watching a Sous Vide Everything video and Guga recommended smoking after sous vide at 145 degrees for 3 hours. I've never run my Karubecue that low. Has anyone tried this technique and does the Karubecue porvide a decent smoke output at that low temp?
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Club Member
- Aug 2017
- 7570
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It wouldn't be something I would think to do (I do not SV). But 145 should probably be safe to hold fully cooked pork.
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