I got my Anova today!

[Kaido]

You're killing me @Kaido. I've wanted a good panini press for awhile, but the whole dropping a grand plus a month going back to school stretches the resources a bit. You already got me to buy instant pots (2) and an anova. What more do you want from me man?

Hah, well I've built up my inventory over time. I got my first Instant Pot 2 years ago, my second last year, and my third (a 14-quart GoWise) this year, so I spread it out over time. I actually recommend doing it that way to give you time to learn each machine & really spend some time with it to see how it works, how to care for it, and what all you can do with it. Like with the panini press, I got into no-knead bread maybe a year ago or so (having previously only really done bread machine bread) & found out how easy it is to make artisan bread at home (peasant loaves, ciabatta, baguettes, etc., not to mention pizza dough, breadsticks, pretzels, and so on), so now my workflow can go no-knead bread + Anova'd chicken breast + a panini press to put them together to make a killer sandwich.

The nice thing is that the equipment cost is pretty much a one-time fee if you buy decent quality equipment, and then you have lower costs by making your food at home, especially if you buy in bulk (Sam's/Costco/BJ's/Amazon/restaurant stores) or 'super' bulk, storage-style (wheat berries for grinding, half a cow annually from a local farm, annual CSA's, etc.). The Kitchn had a "Make or Buy" article on sandwich bread & worked out the cost of a homemade no-knead loaf to be 66 cents; in contrast, my local Whole Foods charges $4.99 for a similar boule:

http://www.thekitchn.com/make-or-buy-bread-150218

So basically I can make bread at home every day for a week for the price of one pre-made loaf from the store, with minimal time & effort investment (a minute to stir the ingredients on day 1, another minute to punch down the loaf & ball it up on day 2, then stick it in the oven to bake for 30 minutes, then take off the lid & bake for 15 minutes, then let it cool & slice...probably 5 minutes of actual work time total). Likewise, a single fresh boneless, skinless chicken breast works out to about $2 each where I live (which is cheaper than a Big Mac!); pulling up the Olive Garden menu in Mass, their chicken alfredo dish is a whopping $16.49. Let's say that's 2 chicken breasts, that's four bucks, plus a dollar for a big box of noodles, plus maybe $3 for a bottle of alfredo sauce if you don't want to make it yourself...$8 for a nice big DIY meal in the Instant Pot, 50% cost savings, just dump the food in the pot & cook haha.

A lot of cooking boils down to habits as well. One of my goals for this year is to make bread every single day, whether it's banana bread or bread machine bread or a no-knead loaf or whatever. I've been working out the timing on each recipe so I can keep the workflow going with minimal effort...again for no-knead bread, only takes a minute to prep & can be done right before work & boom, your bread is ready to sit for 18 hours to do the first rise with hardly any work involved...but it is a new habit to adopt & integrate into your daily routine, so it's kind of something you have to actively go after & want to add into your life, even though it's very, very easy. Aside from appliance purchases, I've seen a nice budget drop on food as I've started cooking way more stuff at home vs. eating out, which is great, plus I have full control over the ingredients (no paragraphs of stuff I can't pronounce on the label), can tweak it to my personal taste preferences & dietary goals (IIFYM & so on), etc.

But hey, if you have the bucks to buy it all at once, go for it, that would be awesome

 

[Kaido]

Yeah I was able to do a about a 10 gallon water bath with the Anova .... but it was a giant pain. Like I alluded to earlier, it involved insulating and covering the tub, as well as baby sitting the water level. I got a lot of compliments on how those ribs turned out, but my conclusion is it wasn't worth the effort. Kinda feels like I would have been just as well off cooking all those ribs on the spot in my 2 IPs (though I say that not actually having tried it).

I've seen that same LIPAVI rack and can't believe how expensive it is. The profit margin must be off the chart

Yeah, and for ribs specifically, it's $19 for raw babyback ribs from the grocery store & Outback Steakhouse charges $20, so it's not really worth it for me because I can let them do all the work for a dollar more, haha. But then you have places like Olive Garden, where pretty much ever dish costs double what it would cost you to just make it at home (and make it easily, given tools like the Instapot), so it makes a lot more sense to do it yourself (unless in the case of ribs, you want your specific, personal recipe).

As far as the rack goes, I was thinking about swinging by Staples & getting a cheap incline sorter (those little metal racks for folders that sit on your desk). They are cheap(er) & a bit flexible, so I'm thinking maybe just wedge the meat inbetween the dividers & use the force of the metal to keep it in place. Amazon has them, but I'm sure they'll be cheaper B&M: (plus you can find one that fits your specific container size)

https://www.amazon.com/Officemate-Incline-Sorter-Compartment-25212/dp/B005XK3W34/

 

[Kaido]

Only dessert I've utilized my Anova for is a custard base for ice cream. I only did it to avoid the lumps I usually get when doing it on the stovetop..

Sous vide is pretty nice for melting chocolate, if you ever have to do that. For example, I make these awesome Avalanche cookies here:

http://cookiesandcups.com/no-bake-avalanche-cookies/

Although the one thing I do different is I stick a half a package of semi-sweet chocolate-chips in a ziploc freezer bag & melt it in the Anova, then cut a hole in the corner to use as a makeshift piping bag & stripe the cookies with melted chocolate (they are much more awesome that way). You can also melt the white chocolate that way, although I just melt those in a stainless-steel skillet over low (because white chocolate is mostly oil, haha) & then stir in the peanut butter from there.

 

[agent00f]

I got a question. I try using anova to made rib eye steak from costco. I did 131.5 degree for 90 minutes and then pan fried it with butter. It is very tender but there is not much flavor in it. Before anyone ask, I used salt and pepper of course. Any good suggest on how to get it to work with chicken breast? As in how long and what temperature. I was thinking of hammering ti down, put it in anova and take it out to made a good chicken fried steak.

Costco can sell the ribeye outer part (more exercised "dark" meat) from the inside (less used "white" meat) separately, which differ in flavor. For low flavor meat, the solutions are either season the shit out of the outside, or better yet by using an injection (like a syringe). Just salt and/or amino-acids (of which soy sauce is a derivative, but you can purchase as just that) will improve flavor of meat substantially, but you can also add others. Generally speaking, a "sophisticated"/layer flavor consists of a mixture of varying flavor categories/profiles like salty/sweet/bitter/sour/umami+hot.

I have a basic plastic tub for my Anova, no ping-pong balls or lid. I just top it off at the sink as needed (I have one of those cheap pull-out faucet nozzles, works great for refills). I do have a problem with floating bags sometimes; still thinking about buying that LIPAVI rack with the hooks, but at $59, ouch!

Yeah, there are some things I use my Anova for & there are some things I use my Instant Pot for. Like say corn on the cob...the Anova can do some neat things with corn, but the IP cook time is 4 minutes for in-husk, de-husked, fresh, or frozen corn-on-the-cob, so...meh on waiting, haha. If I'm doing shredded chicken (like for say crack chicken), I just do it in the IP, but if I'm doing whole chicken breast for a sandwich or to slice up or whatever, I'll use the Anova, especially if I have vac-sealed frozen chicken breast handy that I can just chuck in the tub.

I'm sure ribs would be fine in the Anova, but they only take 20 minutes in the IP & the first time I did them, the bones literally fell out when I picked the ribs up (before saucing them up to broil & caramlize), so again, special results vs. speed. I wouldn't do like a steak in the IP or plain chicken breast to eat whole or cut into strips because I really like how moist the Anova makes it, but I do make whole chicken breast meals in the IP based on what I'm making (been doing a lot of Olive Garden copycat recipes lately) because those specifically cook in the sauce & require some sauteing usually, so I just use the one-pot method with the IP using the saute & then the pressure-cooking features.

I know a lot of cookbooks push for actually learning how to cook (re: the codes of cooking & all that), but with machines that can replicate results as well as the Anova & Instant Pot, it's so much easier to just use pre-existing delicious recipes & optionally tweak to your preference. Globally-speaking, I think there are over a million documented recipes worldwide. If you live until you're 100 & do say 7 small meals a day (that's how I roll now! 3 smaller main meals, plus snacks/desserts/etc.), that's still only about 250k meals you'll eat, and so rather than re-invent the wheel, you can 'stand on the shoulders of giants' & follow existing recipes. In all my years of cooking, I've really only created two original recipes that are truly unique; I find that using other people's recipes, which have already gone through the research phase to create a great final product, is the most efficient way to add recipes to my personal collection.

Anyway, back on topic, did you do 10 gallons with the Anova??

Personally I find it useful to learn "principles" of cooking, much like everything else, whereupon everything just becomes tools toward some goal, with some tools more optimal than others. Books like modernist cuisine (available online from questionable sources, start w/ vol 2 on methods), or Food and Cooking/McGee are the best ones. I actually don't cook very much, but seem to get fairly consistent decent results due to a design/goal for every opportunity, or if using a recipe to understand theirs, and a retrospective afterward to improve upon. That way there's less mystery to anything awry or substandard.

 

[ponyo]

Yeah, and for ribs specifically, it's $19 for raw babyback ribs from the grocery store & Outback Steakhouse charges $20, so it's not really worth it for me because I can let them do all the work for a dollar more, haha. But then you have places like Olive Garden, where pretty much ever dish costs double what it would cost you to just make it at home (and make it easily, given tools like the Instapot), so it makes a lot more sense to do it yourself (unless in the case of ribs, you want your specific, personal recipe).

As far as the rack goes, I was thinking about swinging by Staples & getting a cheap incline sorter (those little metal racks for folders that sit on your desk). They are cheap(er) & a bit flexible, so I'm thinking maybe just wedge the meat inbetween the dividers & use the force of the metal to keep it in place. Amazon has them, but I'm sure they'll be cheaper B&M: (plus you can find one that fits your specific container size)

https://www.amazon.com/Officemate-Incline-Sorter-Compartment-25212/dp/B005XK3W34/

$19 for single rack of baby back ribs is highway robbery. $19 should get you 3 full racks easily. And I don't think Outback Steakhouse ribs are full rack. It's about 8 ribs a slab at Outback vs 13-14 ribs a slab for grocery store. I won't even get into the cooking process or the taste of Outback Steakhouse ribs.

Pasta is dirt cheap and super easy to make at home. But if you're going to make it at home, you should make it right and only use simple quality ingredients. If you want Olive Garden quality, there's no reason to go to Olive Garden or make it at home. Stouffer's frozen meals are about the same as Olive Garden.

 

[gorb]

Used my anova once so far. I need to find some simple recipes cuz I am lazy

 

[Kaido]

$19 for single rack of baby back ribs is highway robbery. $19 should get you 3 full racks easily. And I don't think Outback Steakhouse ribs are full rack. It's about 8 ribs a slab at Outback vs 13-14 ribs a slab for grocery store. I won't even get into the cooking process or the taste of Outback Steakhouse ribs.

Pasta is dirt cheap and super easy to make at home. But if you're going to make it at home, you should make it right and only use simple quality ingredients. If you want Olive Garden quality, there's no reason to go to Olive Garden or make it at home. Stouffer's frozen meals are about the same as Olive Garden.

Here in CT they do $15 for a half-rack or $20 for a full rack at Outback. Local grocery store is $19 for a full rack, uncooked. Not much better at Costco or Sam's

 

[ponyo]

Here in CT they do $15 for a half-rack or $20 for a full rack at Outback. Local grocery store is $19 for a full rack, uncooked. Not much better at Costco or Sam's

Full rack at Outback is not really full rack. Outback full rack is 8 ribs. Normal full rack from the grocery store is 13-14 ribs. So you're really only getting around 60% of the real full rack at Outback for your $20. To get the same amount as regular grocery store rack, you would need to order one full rack and one half-rack of ribs at Outback. So it would cost $35 at Outback. But even with two orders at Outback, you're only getting 12 rib slices total for your $35 compared to 13-14 slices from grocery store full rack of ribs. Typical weight of baby back ribs is 1.5 pounds to 3 pounds. Costco baby backs are little meatier and slightly over 3 pounds each. I was at Costco about an hour ago and they had baby backs at $2.59 a pound in cryovac package. Each package has 3 full rack of meaty ribs. So it's little less than $8 a rib at Costco. The Outback Steakhouse ribs are probably closer to $3 ribs since it's less than half the size of Costco full rack.

Prices at Costco and Sam's nationwide are similar. You're not going to pay lot more because you live in CT. I can guarantee that. If you don't have Costco or Sam's membership, Aldi has baby back ribs for around $2.89 a pound for a single slab. That's pretty good. But Aldi cryovac ribs have about 12% solution so you're actually paying $3 and change range. But that's still pretty good price for regular grocery store and not wholesale club.

 

[Kaido]

Personally I find it useful to learn "principles" of cooking, much like everything else, whereupon everything just becomes tools toward some goal, with some tools more optimal than others. Books like modernist cuisine (available online from questionable sources, start w/ vol 2 on methods), or Food and Cooking/McGee are the best ones. I actually don't cook very much, but seem to get fairly consistent decent results due to a design/goal for every opportunity, or if using a recipe to understand theirs, and a retrospective afterward to improve upon. That way there's less mystery to anything awry or substandard.

Yeah, I don't have anything against learning the principles of cooking, but lately I've just been pretty happy to build up my personal library of "vetted" recipes that I know are good to build a menu against or do random meals as needed. Like, I finally have a good pancake recipe, which is something simple but I've found it difficult to find one that I really really liked a lot.

 

[agent00f]

Yeah, I don't have anything against learning the principles of cooking, but lately I've just been pretty happy to build up my personal library of "vetted" recipes that I know are good to build a menu against or do random meals as needed. Like, I finally have a good pancake recipe, which is something simple but I've found it difficult to find one that I really really liked a lot.

The recipes I've been using more as of late are Kenji's from Serious Eats. I find he takes a similar approach to cooking, starting with some objective in mind, then taking a creative pursuit of that objective. It makes modifications to the recipe easier to reason about.

 

[Kaido]

Interesting meat update:

Ever since tasting home-grown tomatoes & realizing that I've been missing out on authentic flavor for a long time (most store-bought tomatoes just taste like water to me), I've been on the hunt for really great-tasting things like homemade bread, fresh-ground & roasted spices, that sort of thing. Having done a bunch of research on pigs lately, I decided to hunt down some heritage pig meat. Found some half a state away at a specialty butcher & picked up some Berkshire pork chops.

I did my first one tonight, just grilled over charcoal (second one will be done sous vide & then seared). Un. Freakin. Believable. In the words of my buddy, eating it was a revelation. You just have no idea how good pork chops, let alone pork, can be. Like WOW. It was like sous vide chicken...incredibly moist, delicious edible fat, light a chicken meat made out of light-flavored bacon. And this was just over hardwood charcoal for around 6 minutes per side (145F internal).

I've never had much luck with porkchops, but have long felt like they could be awesome. Yeah, these were awesome. Zero effort. I did nothing other than Kosher salt & freshly-milled pepper. Just awesome. To be honest, I'm not really sure they will benefit at all from sous viding (it was like an entirely different species of pork chop, seriously), but I like to run through my test cycles when I'm trying new stuff out, so I'm sticking with the idea tomorrow.

If you can find it, you should absolutely pick one up to try it. I would eat pork chops three times a week if the shop wasn't so far away & if they didn't command such a price premium. But definitely amazing for a special meal. Bonus, the butcher offered a sous vide service if you just wanted to pick up their meat to sear, which was pretty cool. Also found a farm local to them that offered the entire pig for purchase & had a butcher connection and everything to get you setup for pickup.

Oh, and the marbling was just terrific. It looks like a high-quality pink NY strip steak when you pick it up, so different than the other chops I've used & seen in the past. Super juicy with no sous viding at all. Very curious to see if sous vide adds anything to it, not sure it can!

 

[agent00f]

It's the same thing for "heritage" chicken breeds which I might've mentioned, often found in asian markets at pretty reasonable cost. Also rather clear between wild vs raised seafood.

In fact the main reason why beef is the most flavorful of supermarket meats is because it's the least "farmed" of them.

 

[Kaido]

Behold the "fat flash" method:

http://www.seriouseats.com/2017/03/...t-steak-introducing-the-fat-flash-method.html

Gonna try this method on my next steak cook:

So, if resting can deliver a measurably juicier interior, but eating immediately delivers better crust, the ideal steak would have both of those things, right? Thankfully, there's a pretty simple and obvious way to get there: Rest the steak, then re-crisp the crust just before eating.

Restaurant cooks may recognize this technique—it's very similar to what they do when they "flash" a steak or other cut of meat right before serving it. Usually, they use a cranked-up oven or salamander (a broiler on steroids) to rapidly reheat and crisp up the exterior, especially if the cut has been sitting around a few minutes longer than ideal (hey, slow appetizer-eaters, we're looking at you). This kind of post-rest exposure to intense heat isn't intended to cook the meat more; it's simply meant to revive the exterior, get it sizzling again, as if it's just finished cooking.

If I'm grilling steaks or chops outdoors at home, I use a very similar approach: I cook the meat, then let it rest. Just before serving, I flash it on the hottest fire I can muster for about 15 seconds per side. If I'm cooking indoors, I sear the steak in hot fat, then let the meat rest on a wire rack set in a rimmed baking sheet. Then, just before serving, I reheat the fat and juices left over in the skillet until they're smoking-hot and pour them right over the steaks—you'll see them sizzle and sputter as they crisp up. This is similar to the restaurant hot-oven flash, but it works even better: Hot fat is a more efficient means of heat transfer than hot air, which means faster crisping with less chance of overcooking. It also adds a final shot of flavor to the surface of the steak.

 

[agent00f]

Behold the "fat flash" method:

http://www.seriouseats.com/2017/03/...t-steak-introducing-the-fat-flash-method.html

Gonna try this method on my next steak cook:

Not sure if "resting" matters given the context of this thread, ie sous vide.

However there might be some benefit from simply double-cooking/crisping something which is a common enough technique.

 

[Kaido]

Not sure if "resting" matters given the context of this thread, ie sous vide.

However there might be some benefit from simply double-cooking/crisping something which is a common enough technique.

I don't get as good of a crust as I like when I do sous vide for steak. But it also doesn't get as tender as I like it when I go for crust first using other cooking methods. Hopefully this fixes the issue!

 

[Kaido]

New menu item at Arby's: sous-vide venison sandwich!

http://www.esquire.com/food-drink/food/news/a53692/arbys-deer-meat/

Limited rollout: (possibly no nationwide rollout)

Craw said the sandwiches sold out in literal minutes in the locations it was offered, including in Tennessee, Wisconsin, Minnesota, Georgia, Michigan, Pennsylvania, Nebraska, and New York. That said, Arby's is not "100 percent sure" whether it will be rolling the sandwich out nationwide.

Food source:

Arby's uses red deer that are free-ranged farmed and grass-fed in New Zealand. "It's the highest quality venison that you can get; this is the same venison that you'd find in any of the white tablecloth restaurants in New York," Craw said.

 

[AznAnarchy99]

Starbucks doing something similar

https://news.starbucks.com/news/starbucks-sous-vide-egg-bites

I had it last week. Didn't like it too much. Was actually really dry.

 

[Imported]

I need an Arby's with a venison sandwich near me.

 

[Kaido]

Starbucks doing something similar

https://news.starbucks.com/news/starbucks-sous-vide-egg-bites

I had it last week. Didn't like it too much. Was actually really dry.

A lot of people on the FB group have been making the sv egg bites with good success. Probably homemade by someone who cares = better results

 

[Kaido]

Meet the Anova reusable silicone (not plastic) bag:

https://anovaculinary.com/meet-the-anova-reusable-silicone-bag/

First bag released is an $11.99 personalsized pouch for one to two servings; family-sized bag coming soon. No vacuum sealer required. Turn inside out & throw in dishwasher to clean. Made by Stasher:

https://stasherbag.com/

 

[ponyo]

The silicone bag is pretty cool. I might buy one to test if I can get free shipping. My only concern is cleaning it and the air pockets. I know you can flip and clean it but it's not as safe as using new ziplock bag. And it suffers from the same air pocket problem as using plain ziplock bag.

 

[slayer202]

how does it keep air out? also, having to clean it is a pain, I rather keep buying ziplocks

also, doesn't look convenient clipping that to the side of your cooking vessel, unless you don't mind the bag drifting around in the water

 

[Kaido]

Breville introduces the Smoking Gun Pro:

https://www.brevilleusa.com/the-smoking-gun-pro.html

Apparently this is the Gen2 model from PolyScience. Worth reading the reviews of the Gen1 unit for ideas:

https://www.amazon.com/PolyScience-Culinary-4900-Version-Smoking/dp/B00K572J8O/

Good reviews on Amazon so far for the new one:

https://www.amazon.com/PolyScience-Smoking-Smoker-Portable-Handheld/dp/B01MSB5USZ/

Manual: (PDF)

https://www.brevilleusa.com/media/mediaappearance/17173/CSM700_USC_IB_A16_FA.pdf

The Smoking Gun® Pro produces cold smoke, which allows it to be used for any kind of food or liquid. As a flexible hand-held device, it is easy to use for infusion or finishing with a variety of smoky flavors and aromas. Your selection of combustibles including various wood chips, teas, herbs, spices, hay, and even dried flowers is limited only by your imagination. The all-new Smoking Gun Pro features a large robust housing designed specifically to withstand commercial use. Excellent for finishing products that are cooked Sous Vide or other methods where food is not normally directly exposed to fire or smoke.

Commercial:

Unboxing:

Smoked gazpacho:

https://www.youtube.com/watch?v=1URZ805ewGQ

Smoked roasted chicken: (gen1 model)

https://www.youtube.com/watch?v=mE7uNQkipYM

Smoked spinach salad (gen1 model)

https://www.youtube.com/watch?v=-4JLIQ-_Dpk

Lots of other videos out there. Very curious as to how the results are; this would probably be pretty good with the Instant Pot too, since you could cook up some food & just seal up the lid to smoke it, instead of using liquid smoke. Some interesting ideas from Breville in this video, ranging from smoked popcorn to smoked BBQ sauce:

https://www.youtube.com/watch?v=GPKWiPoKYdI

3-part series from Williams Sonoma here:

https://www.youtube.com/watch?v=Dmt1cyT_fVo

https://www.youtube.com/watch?v=Oicw-9LSOvw

https://www.youtube.com/watch?v=HP08I5XYHFs

Tasted did a Smoking Gun burger video here, which sounds like it would be pretty awesome with a burger sous vide:

https://www.youtube.com/watch?v=Z9vdwvu2gt8

 

[Kaido]

I've been playing with FoodSaver's expandable bags lately:

https://www.amazon.com/FoodSaver-Expandable-Heat-Seal-Rolls/dp/B00851QSDO

$21 shipped for a 2-pack of 11" wide & 16' long rolls (about 66 cents per foot). The bags expand up to 14" wide, thanks to an accordion feature. Operation is simple:

1. Cut off the length you need, plus 5" (the 5" is required to suck in all of the air from the side gussets for proper sealing)
2. Heat-seal one end (use the Moist setting, or if you have an older FoodSaver like me, optionally seal it twice for extra protection)
3. Insert food all the way in (so you have 5" of extra bag material) & vac-seal the other end

They are sous-vide safe up to 185F. I did a cowboy steak in my first bag (roughly the size of a tennis racket, it was awesome), and 8 chicken breasts (with the cartilage trimmed off before sealing) in my second one (froze that one first). Worked awesome. Will be trying other stuff like brownie batter & casseroles in disposable foil pans next (for freezer storage & baking). On a tangent, my next expandable bag is going to a batch of par-baked Nutella oatmeal bars: (this recipe is ridonkulous)

http://celebratingsweets.com/nutella-stuffed-oatmeal-cookie-bars/

My plan is to bake the first layer for 10 minutes (as per the recipe), then load the nutella & second layer, then cool, bag, and freeze. In theory, I should be able to thaw overnight & bake normally...curious to see if the oats stay crispy. btw, the regular FoodSaver bags (well, I get the triple-thick ones off eBay or Amazon) work great for storing cookie dough...make your batter, flash-freeze the cookie dough balls on a sheet lined with a silpat or parchment paper, and after a few hours, vac-seal them up. I use a Danish dough whisk for batters now, it's amazing. If you are looking for recipe ideas, I am a big fan of these jumbo chocolate-chip cookies, and lately of these soft peanut-butter cookies. #TeamFoodStorage FTW!

 

[agent00f]

Breville introduces the Smoking Gun Pro:

https://www.brevilleusa.com/the-smoking-gun-pro.html

Apparently this is the Gen2 model from PolyScience. Worth reading the reviews of the Gen1 unit for ideas:

https://www.amazon.com/PolyScience-Culinary-4900-Version-Smoking/dp/B00K572J8O/

Good reviews on Amazon so far for the new one:

https://www.amazon.com/PolyScience-Smoking-Smoker-Portable-Handheld/dp/B01MSB5USZ/

Manual: (PDF)

https://www.brevilleusa.com/media/mediaappearance/17173/CSM700_USC_IB_A16_FA.pdf



Commercial:

Unboxing:

Smoked gazpacho:

https://www.youtube.com/watch?v=1URZ805ewGQ

Smoked roasted chicken: (gen1 model)

https://www.youtube.com/watch?v=mE7uNQkipYM

Smoked spinach salad (gen1 model)

https://www.youtube.com/watch?v=-4JLIQ-_Dpk

Lots of other videos out there. Very curious as to how the results are; this would probably be pretty good with the Instant Pot too, since you could cook up some food & just seal up the lid to smoke it, instead of using liquid smoke. Some interesting ideas from Breville in this video, ranging from smoked popcorn to smoked BBQ sauce:

https://www.youtube.com/watch?v=GPKWiPoKYdI

3-part series from Williams Sonoma here:

https://www.youtube.com/watch?v=Dmt1cyT_fVo

https://www.youtube.com/watch?v=Oicw-9LSOvw

https://www.youtube.com/watch?v=HP08I5XYHFs

Tasted did a Smoking Gun burger video here, which sounds like it would be pretty awesome with a burger sous vide:

https://www.youtube.com/watch?v=Z9vdwvu2gt8

I wonder if there's much advantage to using this over marinading with liquid smoke.