We had record high temp here yesterday, so I got out the Cook Air Grill for the first time. I brined a small pork loin for a few hours and then sous vide in my homemade bath for 4 hours at 60 Celsius. (140f)
On to the Cook Air with apple and peach wood.
Still a little cold here so only got to 765 degrees but did the job nicely.
I'll be using this a lot in the spring for sure. If you're on the fence about this cooker, just get it. No regrets.
Super moist and tender pork just melted in your mouth.
Plated with fresh broccoli and cauliflower mushroom soup bake with crispy onions sprinkled on top.
That cost more than the pork. I may have to try frozen veggies.