[greglepore]

The whole point of sous vide is to control the internal temp and hold it there precisely. You could smoke after but not sure what the point of that would be. One of the benefits of sous vide is that the bagging holds in the natural moisture, whereas smoking would dry it out, but give it a shot. Its not saving much time.

What it's great for is things like rack of lamb-perfectly rare edge to edge, or stuff like short ribs, where it renders them very tender and juicy. There's a learning curve, but its pretty well documented. Read some of Doug Baldwin's stuff on the web for theory.