Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

QV Observation and Question

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • CaptainMike
    commented on 's reply
    I was intuitively thinking the same thing and was about to dive into the Google rabbit hole to dig around a little. Thank you for pulling me back from the abyss!!

  • Potkettleblack
    replied
    Some of the smoke particles are so small, they can penetrate the bag without compromising the bag. Straight through the bag, like Ant-Man going down to the Quantum Realm. Consider, if they are small enough to penetrate the bag, what else might they penetrate? The meat, obviously, but your skin? Yep, some can go straight through you like a quasar, you wouldn't even notice it.

    Perfectly normal, no reduction in the quality of the product.

    Leave a comment:


  • DogFaced PonySoldier
    commented on 's reply
    Yes, every time I smoke and then SV, I get a lot of smoke smell in the kitchen. But it's not leaking bags, even happens when I double bag AND double seal.

  • Jim White
    commented on 's reply
    Yeah I should have known that but was reading elsewhere and forgot those two degrees. Will go 132 in future.

  • IFindZeroBadCooks
    commented on 's reply
    ^^^^ yup

  • IFindZeroBadCooks
    commented on 's reply
    I would double bag but the waste bothers me no end. I did not need to do anything extra for my 72 hour cook last week. Maybe I will look at those environmentally friendly anova bags again.
    Last edited by IFindZeroBadCooks; August 24, 2021, 08:02 PM.

  • MBMorgan
    commented on 's reply
    Jim White - You’re absolutely correct about the futility of keeping smoke molecules out of the SV water. I just double-bag out of an over abundance of paranoia about keeping SV water out of the innermost bag.

  • Jim White
    commented on 's reply
    Yes, I already do the double-sealing routinely for both the freezer and SV. But it looks like the consensus is that a second bag isn't worth it as the volatiles come through anyway.

  • MBMorgan
    commented on 's reply
    SmokingPat - Both. I double-bag two double-sealed bags.

  • SmokingPat
    commented on 's reply
    Double-bagging or double-sealing?
    I've read stories about people having vacuum bag seals break, or ziplock bags failing. Because of that, I double-seal my vacuum bags: seal normally, pull the bag 1/4" out of sealer, then do a seal-only. (Hope that makes sense. 😄)

  • Polarbear777
    replied
    “Many websites recommend sous vide in the 120 to 130°F range and many people believe that over 120°F bacteria can’t grow. Not so, says ML Tortorello, PhD, Chief of the Food Technology branch in the Division of Food Processing Science & Technology at FDA, Editor of Food Microbiology, a peer reviewed journal, and co-editor of the Encyclopedia of Food Microbiology 2nd Edition. “It is true that most foodborne pathogens such as Salmonella, Listeria, and pathogenic strains of E. coli, cannot grow at 120°F, but that is an easy temp for thermophilic bacteria [bacteria that like warm temps]. Some examples of foodborne pathogens that can grow at higher temps are Clostridium perfringens and Bacillus cereus which has a maximum growth temp of 131°F.” ”

    https://amazingribs.com/bbq-techniqu...sous-vide-que/

    Leave a comment:


  • Polarbear777
    replied
    I recommend 132-135 for long sessions. 131 is highest temp bacteria can survive and above 135 you start to lose texture advantage (but if going for a schedule advantage then higher is ok).

    yes. Smoke particles permeate even a double bag and are nothing to worry about.

    Leave a comment:


  • rickgregory
    replied
    Yeah aromatic molecules are tiny and will escape. Not a leak, not a thing to worry about really.

    Leave a comment:


  • Jim White
    commented on 's reply
    Yes, I think I'll probably start double-bagging.

  • MBMorgan
    replied
    I often smell volatiles that seem to find their way from the bag into the SV bath. It never seems traceable to a leak nor seems to affect the cook … but I’ve taken to double-bagging most of the time anyway.

    Leave a comment:

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


The Good-One Is A Superb Grill And A Superb Smoker All In One


The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read ourcomplete review


The Cool Kettle With The Hinged Hood We Always Wanted


Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

Click here for more about what makes this grill special

 

Comprehensive Temperature Magnet With 80+ Important Temps

Amazingribs.com temperature magnet
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

Click here to order.


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailedreview


Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker