Smoke Flavor or Charcoal Flavor B/4 Sous Vide Steak?

[Pam Gould]

While we are thinking like this...wonder what Muebe's inside smoking gun thing would do. I forget what he calls it..and if all else fails..use a plug in bbq starter thingi..it makes great stripes on steaks.  Just lay it across and make your own stripes. I prefer mine done on cast iron, don't need any stripes.  Pam   .☆´¯`•.¸¸. ི♥ྀ.

[jjjonz]

Quick sear....

[pmillen]

Quick sear....

I have something like that.  I only use it for crèmes brûlées.  I think it's faster and easier to sear in a pan.  I like cast iron because its mass enables massive thermal energy storage so it doesn't cool when searing meat.  A lightweight pan requires a high heat source to replace the heat lost to the searing process.

[muebe]

While we are thinking like this...wonder what Muebe's inside smoking gun thing would do. I forget what he calls it..and if all else fails..use a plug in bbq starter thingi..it makes great stripes on steaks.  Just lay it across and make your own stripes. I prefer mine done on cast iron, don't need any stripes.  Pam   .☆´¯`•.¸¸. ི♥ྀ.

Pam no inside smoking gun here. I have cold smoked steaks before and IMHO they need an overnight rest in the fridge so the smoke flavor can mellow before cooking.