By marrying water and fire, i.e. combining sous vide with the grill or smoker, you get "sous vide que", a term coined by and a technique refined by the culinary team at AmazingRibs.com.
With the e-book Sous Vide Que Made Easy: How To Deliciously Marry The Grill And Smoker With Sous Vide (Deep Dive Guides), you will learn everything you need to know in order to achieve extraordinary results from the sous vide que method. In fact, with the tools provided in the book and a little practice, you'll soon be creating dishes that are much better than what could be done with either cooking method on its own. Included are all the basics of sous vide along with never-before-published safety information and the basics for using fire and smoke to amp the food up once it comes out of the temperature controlled water bath.
You'll also learn how to sear on a grill, either gas or charcoal, on top of a charcoal chimney at well over 1,000°F, with a torch, and how to add smoke. You'll learn that is better to add smoke and spice after sous vide, get AmazingRibs.com's recommendations on tools, and get links to a growing list of recipes. But most important, the AmazingRibs.com team has busted myths and super simplified cooking temperatures and times, including a great chart that can be downloaded and printed.