bryan

Sorry don't do pic's. Is it a requirement?

If I were going to buy I would wait for the public to test it for a year or so. But it is an interesting concept. Thought it would make interesting read for the forum. Doesnt hold much.

You know I'm with you on that. Just the mention of gaining 20# makes me run the other way.

Nooooooooooooo it's to replace sous vide.

WoW wonder what went wrong? Are you sure. I'll work harder on the pic's.

What say you? http://www.gizmag.com/cinder-sensing-cooker/36381/

No problems here and welcome back. Looking forward to your post and recipes. Here is a list from my cookbook. It may serve to get you started. P-Tenderloin (sv132.8=90m) 01# * P-Tenderloin (sv135=1h) 01# Sweet & Sour sauce P-Tenderloin (sv135=2-4h) Perfectly Simple P-Tenderloin (sv135=2h) 02# * P-Tenderloin (sv135=3h) 02# Risotto * P-Tenderloin (sv138-140=90m-3h) 02# Hoisin * P-Tenderloin (sv138=8h-gP) 03# Roulade Stuffed P-Tenderloin (sv140=4h) 01# Char KK * P-Tenderloin (sv141=90m-2h) 02# jb * P-Tenderloin (sv141=90m-2h) 02# Poached w/Bacon Fat * Cannot help on good steaks. Would only use sous vide if serving large group and wanted to seve all at one time. Then would pre cook at the desired doneness choices and hold in water bath at 140* until time to rinse, dry, and brown.

Clams (foil pak) KK 6/23/2015 bryan * 2 pounds small clams 1/2 pound sliced small potatoes 1/2 pound andouille sausage 8 small rounds corn on the cob 2 sliced garlic cloves 1/2 cup beer shot of olive oil Add Ingredients together in bag and toss. Make 4 foil packets (leave extra room for clams to open) Grill over med-hi heat 25 min:

What wonderful memories to have. You are blessed.

Sounds good. Don't forget to cut off and boil down the Tennessee racoon blarney stones.

Seems like a good raising by someone cared.

Cooking is an individual sport. I join forums to share ideas. My idea was a suggestion for experiments of cooking sous vide on the KK and possibly finding fun an neat new recipes for the KK. Sous Vide as I understand it means under pressure not under water. Water is just a good conductor of heat. My intent was to find new and wonderful ways to cook on my Komodo Kamado and to share the idea with forum members. The idea may well not work but I get to play with something I love doing. That is cooking on my Komodo Kamado. I don't accept that it can't go to bigger and better cooks. I like to cook and so does my Komodo Kamado. It Will Do - If I Will Do Are there new and different cooks for us to discover or have we maxed out. No breads. No Sweets = No ????? (fun) I have been with Dennis for most of the ride. I lived the suggestions and the improvements as they came into being. Hell of a story that someone should write. Best seller just sitting there for the doing. The Komodo Kamado Emerged from a hell of a lot of thought and work. It is not and never was intended to be limited, as such it is what customers have come to know and expect in a Komodo Kamado. It is not time to get off the bus and accept that there are no improved cooking methods or improvements in the Komodo Kamado future. How long since we have sent Dennis a suggestion of what we would like to see or have either on or with the Komodo Kamado. I'm a company man with no vote, no power, no stock or a chair at the table. I am also a owner of the best space age cooker in the world and a customer of the company owner who never hesitates to take my calls and listen to what I have say.

I use the cold water bath to stop the cook and maintain the product exactly where it is. Just a thing I do.

I am under the impression that gb needs 165f temp for instant killing of bacteria. This is due to its new surface area exposure from being ground. All of these temps to me seem related to meat kept out over 4 hours. Meats in the high 130s and low 140s are perfectly safe depending on how long maintained at the low temps. My assertion is not related to your post. Some do and some don't use the cold water bath. I think as long as product remains at temp texture continues to be affected so I use the cold water bath.

I go from hot water bath to cold water bath (50/50 ice/water) minimum 30 min. From there to frige/freezer. Cooking day = cold thaw - open bag - rinse under cold water. Brown = Hot PAN (450-500*), torch etc 45-60 sec per side. Good eating to you!

http://alkar.com/technical_reports/pink_ring.html

Hope this helps. http://www.seriouseats.com/2010/04/the-food-lab-perfect-rack-of-lamb.html

Impressive cook. Good luck.

I would think flavor to be much better at the lower temp. I just have a mental block and can't get there. Oh well I can still eat grits.

I suggest more research be done on todays recommended internal meat temps, and the effect of time held at temp. Vegetables do not profit a lot from Sous Vide. Most seem to cook at around 185F no matter how cooked. I have 2 Sous Vide machines I have used extensively for years. For what its worth Sous Vide can be done in the oven. Sous Vide can also be done with a Nu Wave unit. I get all my meat at a military commissary so don't need to worry about my local stores unsafe meat counter Side note: Biscuit cutter works wonders to cut 2oz gb patties direct from store meat tray.

It's not the money. It's the going from the known to the unknown. Inquisitive minds want to know.

cooked 10 min @ 200. Way over cooked, MUCH liquid, zero effect on bag. No bag swelling. Seems to relate to water less cooking. Why not Komodo Kamada? Will it do - If we will do?

Web ref http://webercam.com/2014/06/sous-vide-in-oven.html

Vac packed burger in 200* oven. We'll see. Mashed burger as in smashed. If it works will do some veg's next. My mind is causing problems with thoughts of butter, spice, cheese, syrup and all kinds of weird combos mellowing out in a vac bag.

Going to vac burger and run thru oven. All it can do is mel the bag.