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You’ve had it for about a year now it looks like. What’s the verdict?

I will try to sous vide at 125 for 8 hours then put directly into smoker at 125 to get the added smoke flavor? I then would grill over charcoal at high temp/flame to get it crisp but this is all depending on you eating it that day. I think you basically cooked it twice so the sous vide was a waste of time? But I'm still learning. Thanks.

I'd like to do 70,000 Tons of Metal at some point, as it's basically a metal festival on a cruise. I don't really have anyone to go with though and don't want to go by myself.

Have had one for approx 5 years. Love it.

Thanks Darren. Beautiful wings.

They look tasty Darren. Very nice job on the cook.

Do you still have the Keveri?

Well done and informative video. Thank you. We live in Central America and have a very good butcher shop nearby--the trick is figuring out the name of the desired cut in Spanish--but we'll sort it out and I hope to buy a picanha next week. Also, thanks very much for the link to the beef chart. Do you know where I could order one like the one you have in the video? I can print one from the link, but I fear it's going to be very small. Thanks again.

This is not a fair comparison. Try the regular seal bar with the same settings that you use for the "retort" bar and vice versa.

Those burnt ends turn out absolutely fantastic.....definitely super tender and quite tasty I'm sure. Nice job Darren. Cheers 🍻

They look delicious Darren. Nice job. You've motivated me to finally make some burnt ends.

They may have refreshed the classic two. Mine has metal side shelves fortunately

2 hours @120° comes out perfect. The sear brings it up to about 130° and you get a perfect medium rare. Almost looks rare but my kids demo the entire tray so I know it’s medium lol

I Sous vide my wings @175 F for 1 hour. Since the wings are already cooked it only takes 3 min. to cook to a golden brown (if you want, they can be coated with rice flour for extra crispness).

Hey Darren.....those Buffalo Wings look mighty fine. Cheers 🍻

Nicely done Darren. That is definitely an outdoor cook.

He is now gone. Bye bye!

Mine came shattered into pieces. I’m worried it will break easily.

You dont show how to roll seal ?

Nicely done Darren. Those are 3 of my favorites too. I haven't seen fresh black cod near me, but there's an iconic Chicago fish smoke shop (it's right at the base of the bridge that Jake and Elwood jumped in the movie Blues Brothers) that sells it smoked. It is very oily for a white fish. Do you like halibut? That's at the top of my list.

Absolutely no point for 30+ settings especially if they aren't marked. My observation of your test was the Mannkitchen was marginally, and when I say marginally I mean by a hair, better - but nowhere near to justify the price difference.

Good luck. Giveaways are always fun.

Please bring back the Karubecue guy. Easily one of the most interesting guys in bbq.

This is my perspective, I grew up eating cheap Hotdogs so I'm used to the smaller dog to bun ratio.. I started getting zweigles and they're good but it just felt like too much dog in every bite.. just tried the hoffmans and it's the perfect ratio for me while still having that nice quality dog 👌. Just comes down to preference I guess

Great interview! Would like to see you interview him again.

Hexclad cheaper by 100 too. Hex all the way

Btw this is not picanha. Picanha doesn’t come from the loin but from the round… it is the top of the round shaped like a triangle and with the cap fat!!! Picanha has 3 distinct veins and anything past the 3rd vein counting from the point of the triangle IS NOT PICANHA anymore!

Isn’t it steer meat? Not cow?

I grew up thinking every park had the cinder block pits. I've seen some that could handle 500 chicken halves or more.

I bet that skin's like rubber... Way too low temp.

so do you have to put the hinge together for the top and attach it to the bottom?

So the pork won I’m guessing 😭

I feel like the smaller one would even be better for commercial? Unless you’re doing 16’ but most do 12 maximum.. you can’t fit two 12a in the larger one anyway so what’s the point?

Love my EVO! My friends call it ‘Social Cooking’ because I hand them a spatula and we space ourselves around it. You don’t get in each other’s way and those who want to help cook really enjoy the griddle time! I did get a little tired of cleaning around my handles and the way it was looking (where they attach to the cooking surface) so I did remove them after I had it about a year. It is VERY even cooking from edge to edge. I have had Blackstones and a Camp Chef thru the years and liked them and the food off of them of course , but the EVO is a serious bump up in quality. American made from American steel.

I’ve never used ground pork for a burger but it looks great. I have tried it with breakfast sausage and it is amazing but they shrink up a lot so make it bigger than you think you need. I’ll be getting ground pork and trying it your way soon.

Appreciate your videos, i've learned a lot. Are rib tips sou vide at the same settings as ribs? Thanks

I imagine the Breville Hydropro circulator would last at least a decade under daily residential usage pattern.

Full size set: $200 Tabletop set: $110 The ignorance needed to spend over three hundred dollars for two salt and pepper grinder sets: priceless Talk about having more dollars than sense.

I think the beef stock ruined the bark. You had really good bark before the wrap. But thanks for showing the smoker I bought the new searwood today

Love the videos what is your favorite cooker? Or if you had to pick one which one would it be? Thanks

Nicely done Darren. A mistake people can make when cooking venison is over cooking it. Get much past medium rare and you will pick up more of a gamey flavor. When processing venison, we add ~10% beef fat because as you point out, venison is very lean, there's no intermuscular fat to speak of.

Tri tip is great, but picanha is our new favorite. Slice the fat cap into squares, rub in some rock salt and reverse sear over lump charcoal. Fantastic taste and texture!

Do you do a RUclips using the Anova and doing an extra-large item??

Do you still use this Weber?

Did you find it was finicky on the size of the wood pellet?

Boiled meat

Can't go wrong with ostrich meat!

Looks good Darren. Thanks for trying this for us.

Why would you cut those before resting at least a few hours?

@FireWaterCooking I wish you could do a review on the Hamilton Beach HSV1000 Acuvide commercial sous vide circulator.