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Ahron, if you cold smoke it first, be very careful. Keep your pit temp as low as possible (trays of ice will help) and keep the cold smoke down to around 30 minutes or less (with a cold smoke that's all you'd need anyway), and be absolutely sure you sear it off before serving.We discussed the safety issues of this here: Cold Smoking Prior to Sous-Vide Cooking - What are the risks?