I am the proud owner of a custom-built complex of 8 wood-fired ovens dedicated to the intricate tasks of baking, pit-roasting, barbecuing, backburner cooking, rotisserie, ...... etc.
Then why do I turn to sousvide style cooking?
Because, the worst part of wood-fire cooking is heat control. And, this is precisely what sous-vide cooking is good at.
The worst part of sous-vide cooking is that the cooking process does not bring anything to the table, imparting no taste and aroma to the food it cooks. Maillard reactions can not take place if food is packed and simmer inside plastic pouches. Wood-fire cooking enhances taste, appearance and aroma of the food it cooks and there is no substitution.
The solution is to combine the two cooking methods to create the perfect BBQ.
Here is how I would cook BBQ Pork Shoulder.
Cut one whole Picnic Pork Shoulder into 4 manageable sizes.
Rub your BBQ Mix thoroughly over the pork pieces. You may also use a wet marinade brine. Leave them marinaded at least 24 hours for best result.
Grill Pork Pieces over very slow but glowing embers until golden brown and absorbed smokey taste. About 45 minutes.
Vacuum pack the pork pieces in four separate bags and immerse them in a 12L bath of a rice cooker.
Use SousVideMagic to control the bath at 72°C for at least 12 hours. For softer texture (melt-in-your-feel) use longer cook time up to 24 hours.
When the pork pieces are done, let them cool down a bit, otherwise they may be too soft to handle, and BBQ (grill) them again over glowing embers. Make sure to baste them from time to time using the BBQ sauce from the pouches.
This is perfect marriage made in heaven and nobody knows you have cheated!
Again sous-vide comes to the rescue to help out BBQ nemesis.