Sous Vide Machine

[gdean44]

Does anyone have any recommendations for a sous vide machine? I would be using it almost primarily for reheating frozen vacuum sealed leftover smoked meat. I currently do it in a big pot on the stove, but I get really mixed results because of the water temp. I've looked at the sous vides on Amazon and they range from $100-$400. Just don't want to over spend on a machine that I just use for reheating but also don't want to waste $100 on a poor one.

[GolfGeezer]

I would recommend the Anova Nano ($99 on Amazon). I have the regular Anova and the Pro version, which are probably above what you wish to spend. I would have recommended the Joule, but since that was sold to Breville, the price has really increased a lot. I have seen some cheaper sous vide devices, but I have no direct experience with them. Be careful of the cheaper ones that have a fixed method of clamping the device to a pot - meaning, you cannot raise or lower the clamping part to adjust for various size pots.

[Davek8282]

+1 on the Anova I have the same 2 as GolfGeezer and use them extensively. I used to have a Nano which worked well, I gifted it on when I purchased the Pro on sale.

[SheilaAnn]

+2 on the anova. Great machine!

[BBillFleet]

I have the Anova Nano as well, and it does fine. I’ve used it in every size container, all the way up to 40-quart coolers. I didn’t like the clamp, so I pulled it off and replaced it with a wire hanger, so I could suspend it lower in some larger containers. It struggles a bit to start with very large baths, but I help it along with a few quarts of boiling water into the bath until it’s close to temperature. After that, no issue.

[mrteddyprincess]

My first SV cooker was a Joule and it was controlled by an app on my phone, and it did a good job for nearly four years. But when I went looking for a new SV I decided to ditch the Bluetooth devices and I went with one where you push a button to turn it on, then turn a knob to set the temp.

The app with the Joule had all kinds of fancy pre-set settings, but after four years of using it I only ever cooked using my own custom temps and times. So I like not being tied to my phone to control the SV now.

I looked up my order on Amazon and this is the description:
Greater Goods Sous Vide Precision Kitchen Cooker 1100 Watts,Designed in St. Louis (Onyx Black)

And right now that model is being sold for $89.

Good luck!

Brian

[Alan Brice]

I have the Ink bird “Sovider”. I believe it was $79.00 6-8 months? Ago. 1000 watt.
32 - 194 Fahrenheit accuracy 1 degree F
max 99 hours 59 min. 1 year warty.
when I use it, it is for 50 to72 hrs at a clip.
not a single complaint. WiFi availability.
I constantly check temps w/my Thermapen Mk4..rock solid.

[Huskee]

The only one I have experience with is the Anova and I love it. The one I have has Bluetooth for remote access and control, if I want it. What I liked about the Anova vs something like the Joule was Anovas have numbers and controls on their head, whereas the Joule doesn't and necessitates using a smartphone for operation and control. With Anova you have both options. They range from $99 to ~$150 for the common ones but you can get fancier bigger ones for $400 as you point out.

[bbqLuv]

We use an instant pot, it Sous Vide just fine. Besides doing very thing an Instant Pot can do.

[WillTravelForFood]

Anova Anova Anova

Easy to use, no need for an app (unless you want it), inexpensive vs others, doesn't take up a lot of storage space

[jhapka]

https://www.amazon.com/Wancle-Immersion-Circulator-Temperature-Ultra-quiet/dp/B07BKSH4KY/ref=mp_s_a_1_3?crid=2HMF2T20I1AJX&keywords=wancle+sous+vide&qid=1685793154&sprefix=wancle+sous+vide+%2Caps%2C107&sr=8-3

I’ve been using this one weekly since 2016 and I have not been kind to it. Still kickin. It’s cold by one degree so if I want 130 F I set it to 131 no big deal for me and my needs.

[DaveD]

Plenty of good input here - I've got the Joule and like it a lot, doesn't bother me to need the phone app to drive it. But as for the purpose, I couldn't agree more - reheating vac sealed smoked meat with the sous vide is fantastic. Almost indistinguishable from "on the day". It's the only way I reheat most things anymore. Good luck!

[gdean44]

Now, I'll need to figure out the sous vide reheat temp for each meat. I understand that's not the same as the cook temp.

[MBMorgan]

“Now, I'll need to figure out the sous vide reheat temp for each meat. I understand that's not the same as the cook temp.”

Easy. Any temp above 140F and below the final “done” internal temp of whatever you’re reheating.

[gdean44]

Thanks. That's the "easy" version that this old man needs.

[DaveD]

Yup, MBMorgan is spot on. Just don't do what I have done more than once: plop something in a hot bath that was cooked only to 131F/55C! I ruined half of a prime rib roast that way last fall, just wasn't thinking. For things like that, just reheat to your final temp, 131/55 or whatever, and let it sit there for a good few hours, and that will get the food-safety job done (always a combo of temp & time, the higher the temp, the less time needed). That's another great thing about SV reheats, your meat can sit there idling right at the desired temp until you're ready to serve. Have fun!!

[gdean44]

Great info. So, it won't be any problem to put a vacuum sealed bag in the sous vide water when I'm home at lunch (about 2:30pm) and set it for say leftover pulled pork at 165 and it would be just fine until about 6:00 when I get home from work?

[DaveD]

You bet. Vac seal bags are definitely suitable to sous vide in. You could put it in the water frozen, and it'll be rarin' to go at dinnertime. We do that all the time, just a couple days ago in fact.

[klflowers]

I gave a Joule and an Anova. I use the Joule the most. The Anova got misaligned somehow and the fan blade rattles against the housing intermittently. I have tried bending the shaft slightly but I can't seem to get it right. Very annoying when it happens.

[WillTravelForFood]

same here. take the unit apart (the stainless sleeve twists off), and see if that gives you better leverage on realigning the spinner -- it worked for us

[klflowers]

WillTravelForFood I have taken the sleeve off. It doesn't happen every time I use it. Drives me crazy

[BBillFleet]

Remember, you don’t need a vac sealer and bags, you can get by very well with zipper-seal bags. I’ve done this for over a decade, with few problems. Just get the heavier-duty freezer bags, and use water displacement to drive the air out of the bag before sealing it.

Also, a layer or two of ping-pong balls works very well as a top insulator, and also keeps evaporation to a minimum. Hint: use beer pong balls, they’re cheaper.

[smokenoob]

I just took a poll and Anova was the clear winner with Anova a close second! There ya go!

[IowaGirl]

Went looking for Anova's this morning and saw the Pro for $200 US -- https://www.amazon.com/Anova-Culinar.../dp/B07QFC6LN6

Not sure how long this deal will last, but thought I'd mention it. Nano is 700 Watts, about $150. The regular Anova without wifi is 1000 W, about $200. This Pro is 1200 W, $200.

[BBillFleet]

I have the Nano right now, and it will heat a 40-quart cooler to temperature well enough -- though it struggles a bit. I usually help it along with hot water from a hot pot 'till it's up in range. But once it's at temperature, it stays there just fine. The extra wattage is mostly for the heat-up phase.

[Nixican]

Thanks for the heads up! I have been using a Chef Steps Joule for about 8 years and it has been a champ! Im starting to do more catering and I need to be able to do more batches of tritip sous-vide-que at the same time so this is perfect timing! For volume reference, I can cook 10 tritips at once in a 20 gallon bath (insulated tank with insulated lid) with the Joule.