Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Sous vide container lids

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • SmokingPat
    Club Member
    • Sep 2019
    • 129
    • Coastal southern California

    Sous vide container lids

    I use a stock pot for SV, and have been running 'open top'. Finally ran into the evaporation problem on long cooks.

    I thought about buying a formal SV plastic container (lid has a cutout), or buying SV ping-pong balls, but didn't want more specialized stuff. My wife had heavy-duty, flat, silicon rubber container covers. One was bigger in diameter than the stock pot, and I decided to notch it to fit my SV stick.
    The cover sags slightly in the middle (much like me), and has a nice flat seal around the edge. Condensation hits the cover, runs to center of the lid, and drips down -- no problems with puddles of water around the stock pot. When I put the stock pot away, I toss the rubber lid inside.

    Just started a 135deg/24hr cook of beef short ribs, sealed up with a home-made Korean BBQ sauce. (Yes, after many zip-lock bags, I decided to buy a vacuum sealer.)
    Attached Files
  • jfmorris
    Club Member
    • Nov 2017
    • 3578
    • Huntsville, Alabama
    • Jim Morris

      Cookers
      • Slow 'N Sear Deluxe Kamado (2021)
      • Camp Chef FTG900 Flat Top Grill (2020)
      • Weber Genesis II E-410 w/ GrillGrates (2019)
      • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q & Rotisserie (2007)
      • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
      • King Kooker 94/90TKD 105K/60K dual burner patio stove
      • Lodge L8D03 5 quart dutch oven
      • Lodge L10SK3 12" skillet
      • Anova
      Thermometers
      • Thermoworks Smoke w/ Wifi Gateway
      • Thermoworks Dot
      • Thermoworks Thermapen Classic
      • Thermoworks RT600C
      Beverages
      • Whatever I brewed and have on tap!

    #2
    Nice looking solution! I did a 4 hour finish on some pastrami a week or so back, and it was at 195F. There was so much steam coming off the 2.5 gallon stock pot I use for sous vide that I ended up getting some aluminum foil and fashioning a lid that dipped down in the middle, and crumpling it tight around the pot and sous vide cooker. Your solution is more elegant and reusable!

    I too have had some dedicated plastic sous vide containers in my Amazon wish list for years, but since I have 2.5 gallon and 5 gallon stainless stock pots, I've never felt justified buying something else. Most of my SV cooks are closer to 135 than to 195, and heat loss is less an issue at the lower temps.

    At one point I thought of cutting a hole in a 30 quart cooler lid and making it into a dedicated sous vide container, but I don't think any plastic container would do well at the higher temps like 195F.
    Last edited by jfmorris; February 11, 2021, 07:29 PM.

    Comment

    • fracmeister
      Founding Member
      • Jul 2014
      • 1347
      • Sprang, TX
      • Dances with lemmings

        (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

      #3
      For really long ones (I have gone 36 hours on some beef ribs) I put a bunch of tennis balls in. Not sure where I got that idea but it conforms perfectly to the size and easy to reuse...

      Comment


      • jfmorris
        jfmorris commented
        Editing a comment
        I've seen that same thing done with ping pong balls floating on top.
    • Dadof3Illinois
      Club Member
      • Jul 2017
      • 959
      • Southeast Illinois

      #4
      I do chuck roasts a couple times a qtr and go 72 hours each cook. I’ve always just used foil and seal it around the container and sous vide machine.
      I like your idea though!!

      Comment

      • Thunder77
        Founding Member
        • Jul 2014
        • 2874
        • Halethorpe, MD
        • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

        #5
        I had a piece of styrofoam that my smoking stone for the kamado was shipped in. It has a round cutout for the stone that fits my stockpots. I cut out a hole for the Anova, and good to go!

        Comment

        • Skip
          Founding Member
          • Jul 2014
          • 3755
          • Blue Earth, Minnesota
          • LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

          #6
          I usually use a small cooler for a SV container and have cut a hole in some styrofoam like Thunder77 . Works Great! I like the idea SmokingPat uses too.
          Last edited by Skip; February 12, 2021, 06:50 AM.

          Comment

          • bbqLuv
            Club Member
            • Jan 2020
            • 1594
            • Milwaukie, OR

            #7
            I just don't get this Sous-vide thing. I guess I must try it to find out. I wonder if Sous-vide is the root of the founding of reverse sear.
            Happy grilling to you.

            Comment


            • willxfmr
              willxfmr commented
              Editing a comment
              The best way I can explain why sous vide is to ask you, how does medium rare, tender as prime tenderloin, chuck roast sound? I'll give you a hint. It is FANTASTIC, and sous vide is the only way you can make it.

            • Thunder77
              Thunder77 commented
              Editing a comment
              +1 on what he said! ^

            • lstevenson
              lstevenson commented
              Editing a comment
              Also, meat isn't typically the same depth from one end to another...so the tips/ends get overdone while the middle is the way you want it. Also, about the middle, using temperature of the water to cook, it doesn't get over- or under-cooked. A fast sear and perfection!
          • willxfmr
            Club Member
            • Apr 2017
            • 538
            • Fondy

            #8
            Anytime this topic come up, I feel inclined to mention the Frankencooler. I made one of these, and love it. I can do 72 hour cooks and never lose a measurable amount of water. Being insulated also cuts down on heat loss and so saves on energy. Not to mention you can get the cooler on sale for under $20.

            Comment

            • bbqLuv
              Club Member
              • Jan 2020
              • 1594
              • Milwaukie, OR

              #9
              72 hour smokes. Now the is PBR time.
              There after the Sous-vide, hoppy grilling to you.
              Last edited by bbqLuv; February 16, 2021, 01:23 PM.

              Comment

              • RichieB
                Club Member
                • Apr 2018
                • 1820
                • Western Mass

                #10
                I got this. Most likely from Amazon. I also drape a dish towel over for heat retention.
                Click image for larger version

Name:	20210213_212430.jpg
Views:	105
Size:	2.61 MB
ID:	989298

                Comment

                • glitchy
                  Club Member
                  • Jul 2019
                  • 1106
                  • Central IA
                  • MAK 2 Star General
                    Weber Summit Charcoal Grill
                    w/ Big Joetisserie, SnS LP, and Vortex
                    Weber Traveler
                    Fireboard 2 Drive
                    Anova Precision Sous Vide
                    All the (pellet) grills I’ve loved before:
                    Traeger Junior Elite^
                    GMG DB
                    Traeger Texas Elite
                    Memphis Pro§
                    Traeger Pro 575
                    CampChef SmokePro STX (ugly grills need love too)
                    Weber SmokeFire EX4§
                    Traeger Select
                    CampChef Woodwind WiFi w/SearBox^
                    Weber SmokeFire EX4§

                    ^ = Favorites
                    § = Love/Hate Relationships

                  #11
                  I haven’t done anything big like a brisket yet where I’d probably mod a cooler, but here’s my normal setup:

                  https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
                  https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
                  https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

                  Comment


                  • dubob
                    dubob commented
                    Editing a comment
                    ZAXTLY! #1 & #3 is what I have and it works great. Longest cook so far has been 36 hrs. and very little water loss to evaporation. The #2 cover is cool, but don't really see a need for it for me.
                • MBMorgan
                  Club Member
                  • Sep 2015
                  • 6560
                  • Colorado
                  • > Weber Genesis EP-330
                    > Grilla Grills Original Grilla (OG) pellet smoker
                    > Pit Barrel Cooker (gone to a new home)
                    > WeberQ 2000 (on "loan" to a relative)
                    > Old Smokey Electric (for chickens mostly - when it's too nasty out
                    to fiddle with a more capable cooker)
                    > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
                    > Thermoworks Smoke
                    > 3 Thermoworks Chef Alarms
                    > Thermoworks Thermapen
                    > Thermoworks IR-GUN-S
                    > Anova sous vide circulator
                    > Searzall torch
                    > BBQ Guru Rib Ring

                  #12
                  Not unlike what glitchy uses, here’s my setup. I like to wrap a dish towel around the Anova to keep any condensation away from the electronics.

                  Click image for larger version  Name:	64AB9D7F-6E1B-4FED-B38A-532878C7D3C1.jpeg Views:	0 Size:	1.76 MB ID:	989356

                  Comment


                  • glitchy
                    glitchy commented
                    Editing a comment
                    You’re off on the setting though. Ask Jerod Broussard. It’s 131.5 - Non-Existent FM to get the best results.

                  • Jerod Broussard
                    Jerod Broussard commented
                    Editing a comment
                    yeah, 131.5-C, boiling at sea level plus 56.7 more of them Fahrenheit dudes.
                • Potkettleblack
                  Club Member
                  • Jun 2016
                  • 1970
                  • Beautiful Downtown Berwyn
                  • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
                    Thermometers: Thermapen / iGrill 2 / Fireboard
                    For Smoke: Chunks / Pellet Tube / Mo Pouch
                    Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
                    Disqus: Le Chef - (something something something) - it changes

                  #13
                  I have a silicon lid like that, but came with the notch for the Joule, and is textured to make the drip more even rather than just in the middle. Nothing wrong with dropping in the middle, though. Works very nicely.

                  Comment

                  Announcement

                  Collapse

                  2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                  We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                  See more
                  See less
                  Working...
                  X
                  false
                  0
                  Guest
                  500
                  ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                  false
                  false
                  {"count":0,"link":"/forum/announcements/","debug":""}