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Bonus Tip: Sous Vide Que and the Smoker

Appears in
Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars
Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

  • About
Sous vide que is the marriage of Calypso the sea nymph and Vulcan the god of fire, blessed by Dionysus the god of ecstasy. By marrying water and fire, sous vide with the grill or smoker, we get sous vide que and we can achieve ecstatic results, in some cases, better than with either cooking method on its own.
You can smoke the meat before it goes into the bag or after it is cooked. When you smoke at a low temperature such as 180 to 225°F for as little as an hour before it goes in the bag you will get a hint of smoke flavor in the finished dish, but not a lot. You will also get a bright pink smoke ring.

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