BeerBorg

One of those "why the heck didn't I think of this" moments for me. Came across this strangely enough while doing some research to dial in my new mash tun for the second attempt. Seeing as it will be preheated after draining the wort, might just have to toss dinner in for it to be ready when the brew day ends.

http://www.seriouseats.com/2010/04/cook ... -hack.html

I'm always worried that it will impart flavors.
I've been tempted to make a big pot of soup in my kettle a few times but I've always said: "Hey man, you don't want some chicken flavor beer do you?"

If you have the Vacuum Sealer and bags, before removing the spent grains, you could almost bury the pack into the grains and the temp would probably be held better in the grain than in the airspace of the mash cooler. By vac-packing, your opening the pores of the meat, and could really impart some seasoning or marinades deep into the meat.

The whole point is to use water as a heat medium. If you throw it in an empty warm cooler, the temp would drop rapidly. Now, the suggestion of adding the vacuum sealed meat to a cooler full of warm grains is much better than an empty warm cooler, but still not as good as warmed water.
I've done this style cooking several times and without the expensive machinery, it requires time and patience to find and hold the temperature you are looking for. I've never been abe to do it with a conventional electric stove, only gas. Now I have an induction stove, this post has me thinking or trying it out again...

I think there are pros and cons, and it seems to me as if the article is not referencing a mash tun so much as a basic cooler, which is nothing more than an insulated chamber.

For me, using a vacuum sealer, freezing those portions, and then microwaving them later, works a treat. I've barbecued meat and done this with the leftovers. I can't tell the difference between the vacuum-sealed portions and those fresh out of the smoker.