Running smoke over a batch of moose pastrami right now. It will be vacuum packed and cooked in the sous vide right after. Total game changer when making pastrami.

Even bigger advantage is with big summer sausage cooking. No more greased up oven and huge oily mess everywhere! After the smoke they get bagged and immersion cooked.

Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.