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Message: <blockquote data-quote="tRidiot" data-source="post: 2984621" data-attributes="member: 9374">One of the best I ever did, as well. I used a pot on the stove and a thermometer and just kept monitoring things. I got it pretty right, and they were very good. But this should make it more precise and easier. In addition, adding in the steps of chilling and smoking in between the sous vide bath and the searing reportedly makes a huge difference. <a href="http://amazingribs.com/tips_and_technique/sous-vide-que-with-the-big-chill.html" target="_blank">Here's a report</a> on a blinded taste test with this method vs. traditional.</blockquote>