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Meat-Up in Memphis

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BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads or paid placements. These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

Anova's Precision Oven (Steam Oven) - thoughts?

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  • Nate
    Charter Member
    • Apr 2015
    • 3777
    • Pawnee, Indiana
    • INFO
      ~Known as: Nate
      ~Location: Cornfield in Southwestern Indiana
      ~Credit Manager for an Agriculture Coop.

      ~Grilla Original Grilla
      ~Char-Broil Commercial Tru-Infrared Gas Grill
      ~Pit Barrel Cooker
      ~Brinkmann Trailmaster Vertical Offset Smoker
      ~Weber Kettle 22.5" Original
      ~Weber Q1000

      ~Thermoworks Thermapen MX4
      ~Thermoworks Thermapen
      ~Thermoworks ThermoPop
      ~Thermoworks ChefAlarm TX-1100-XX (Orange and black)
      ~Thermoworks DOT TX-1200-XX (Black)
      ~Thermoworks IR-Gun-S Industrial Infrared Thermometer
      ~Maverick ET-733
      ~Maverick XR-50

      ~Stanley T-Stak mobile tool box for BBQ Supplies
      ~Slow 'n' Sear
      ~Drip 'n' Griddle
      ~Weber Rapid Fire Chimney Starter
      ~Pro-Series Probes for Thermoworks
      ~Humphrey's Rib Spatula

      ~Sweet Tea
      ~Craft Beers or whatever is in your fridge

    Top | #1

    Anova's Precision Oven (Steam Oven) - thoughts?

    I received an email from Anova the other day about their Precision Oven or steam oven they are attempting to come out with.

    I admittedly am not a professional chef and have not had the honor of playing with professional chef toys so this is a newer concept for me.

    I am curious what some of you know about them, think about them, and the claims that Anova is making...

    Here is the link: Anova Precision Cooker

    And here is an exert from the article:

    "In addition to unparalleled levels of precision, The Anova Precision Oven has the following benefits:
    • Foods can’t dry out. In sous vide cooking, foods can’t dry out because there’s nowhere for the water to go. A sealed oven full of humid air is just like a sous vide bag: foods can’t dry out because there’s nowhere for the water to go.
    • Faster cooking. Dry air is a poor conductor of heat. That’s why you can reach into a 300 degree oven with your bare hand unscathed. But an oven that’s saturated with steam transfers heat much faster.
    • No need to use a frighteningly hot pan to sear. We’re truly excited to be able to make something crispy without the omnipresent risk of a grease fire."

    Thoughts? Comments? Experiences? Concerns? etc....

    *as usual... sorry if this has already been a topic or posted about.
  • Razor
    Club Member
    • Mar 2018
    • 131
    • Pittsburgh

    Top | #2
    I have their original device and it works great. They have my interest with this as well as a few doubts.


    • Troutman
      Troutman commented
      Editing a comment
      Tell us a little about how you use one. I can see veggies for sure, but what about meat proteins?

    • Razor
      Razor commented
      Editing a comment
      I've used it on a variety of chicken, pork, and seafood recipes and had great success. Haven't done many meats with it. I love it for seafood because it makes it next to impossible to overcook shrimp, lobster, etc. Over the summer I have the time to grill and relax on the deck. Now that winter (and hockey season) is coming I'll be using it again. That way all I have to do is fire up the grill to do the final sear (or CI skillet on the stove). Hope I helped. If not let me know.
  • scottranda
    Charter Member
    • May 2015
    • 1454
    • Charlotte, NC

    Top | #3
    The two people who have steam ovens (not anova) have never used them but HEARD they’re great!

    Apparently it’s the future! But they don’t even use them!


    • Bkhuna
      Club Member
      • Apr 2019
      • 292
      • Merritt Island Florida

      Top | #4


      • Polarbear777
        Club Member
        • Sep 2016
        • 1300

        Top | #5
        I got an email from them a year ago about this. Then nothing. Thanks for the update


        • Jerod Broussard
          • Jun 2014
          • 9451
          • East Texas
          • Pit Barrel Cooker "Texas Brisket Edition"
            Weber One Touch Premium Copper 22" Kettle (gift)
            Slow 'n Sear for 22" Kettle
            Weber One Touch Premium Black 26" Kettle (gift)
            Slow 'n Sear XL for 26" Kettle (gift)
            Weber Smokey Joe Gold
            Weber Rapid Fire Chimney
            Maverick ET-732 White
            Maverick ET-732 Copper
            2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
            Thermoworks Thermapen w/ Back light (gift)
            Thermoworks Timestick
            Cambro Model 300MPC110 w/ Winco SS Pans
            B & B and Kingsford Charcoal
            B & B Pellets

          Top | #6
          I guess the foods that can't dry out does not include lean meats with lots of connective tissue.


          • Ahumadora
            Ahumadora commented
            Editing a comment
            Thinking the same thing. When meat gets hot it sqeezes out the moisture no matter what. Boil a lean piece of meat in soup and it is as dry as a brick.
        • jfmorris
          Club Member
          • Nov 2017
          • 2037
          • Huntsville, Alabama
          • Jim Morris

            • Weber Genesis II E-410 w/ GrillGrates (2019)
            • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
            • Weber Genesis Silver A w/ GrillGrates (2002)
            • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
            • Lodge L8D03 5 quart dutch oven
            • Lodge L10SK3 12" skillet
            • Anova
            • Thermoworks Smoke w/ Wifi Gateway
            • Thermoworks Dot
            • Thermoworks Thermapen Classic
            • Thermoworks RT600C
            • Whatever I brewed and have on tap!

          Top | #7
          Ummm. I cannot see baking anything in a STEAM oven. I don't like my bread, cakes and pastries coming out of the oven all soggy!


          • jfmorris
            jfmorris commented
            Editing a comment
            new2smoking thanks for explaining how it works! No Wolf ovens in our future here - I'll be happy to replace the Kenmore wall oven I put in 20 years ago at some point!

          • new2smoking
            new2smoking commented
            Editing a comment
            jfmorris Even if you can’t buy one, go to a dinner demo if it’s available in your area. Bradlee Distributors in our area has a caterer cook a multi course meal using the Wolf for about 14 guests. You contact them and sign up. No charge. You’re ”planning a remodel, and ’heard’ about the oven from some weird meat guy on this strange website!”

          • Razor
            Razor commented
            Editing a comment
            new2smoking Interesting, thanks for the info.
        • Attjack
          Club Member
          • Aug 2017
          • 3276
          • Primo XL
            Weber 26"
            Weber 22"
            Weber 22"
            Weber 18"
            Weber Jumbo Joe
            Weber Green Smokey Joe (Thanks, Mr. Bones!)
            Weber Smokey Joe
            Orion Smoker

            DigiQ DX2
            Slow 'N Sear XL
            Arteflame 26.75" Insert

            Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
            - With Rear Infrared Burner
            - With Infrared Sear Burner
            - With Rotisserie
            Empava 2 Burner Gas Cooktop
            Weber Spirit 210
            - With Grillgrates
            ​​​​​​​ - With Rotisserie
            Weber Q2200

            Blackstone Pizza Oven

            Portable propane burners (3)
            Propane turkey Fryer

            Fire pit grill

          Top | #8
          Saw this for sale this morning.
          Sharp ZSSC0586DS, Superheated Steam Countertop Oven, Stainless Steel


          Click image for larger version

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          • BluEyedPease
            Club Member
            • Aug 2017
            • 2
            • Bay Area, California

            Top | #9
            I have a Miele Combi Convection Steam Oven. Anova’s claims are accurate. In addition to being able to steam food and use it like a sous vide set-up, it can roast meats with added moisture (Miele lets you select the desired % humidity), bake goods with desired % humidity, and bake bread using steam to assist oven spring and crust formation (like a professional bread baker’s oven). The Miele oven permits combining steam and dry modes- the steam can be blasted out and poultry skin, meat exteriors and veggies, etc nicely crisped. Things like cakes bake up extremely moist. Adapting Recipes takes a bit of time, but in my opinion it’s time well spent. It seems to do everything better. By a wide margin. Having had this oven for about a year, I would not consider going back to a regular oven. The quality of the bread that can be achieved is by itself worth having it. Being able to cook veggies sous vide with no floating bags is an added bonus.

            The steam oven (at least the Miele model I have) also has very little temperature drift. I’ve checked the oven under a variety of operating conditions with a calibrated thermometer from ThermoWorks, and it stays within +/- 2 deg F of its equilibrated temp (by that I mean the temp reached after 30 min, which may be a bit higher or lower than the set temp).

            I hope this is helpful.


            • Razor
              Razor commented
              Editing a comment
              new2smoking You ever use the water bath to defrost?

            • new2smoking
              new2smoking commented
              Editing a comment
              Razor I used to use a warm water bath to defrost. When we went to the Bradlee distributor Wolf Steam convection oven demonstration dinner (our second time, the first time was early in our home construction, the second time about a year after we had moved in, for the purpose of learning more about how to use what we had purchased!) they referred to a defrost mode. Our model didn't have that mode as a choice. When I inquired, they explained that the upgraded model simply used steam at 85ºF.

            • new2smoking
              new2smoking commented
              Editing a comment
              continued, Razor Since that demo, I have used the steam mode at 85º and it works great. If you buy a current model, you will have a 'defrost' mode choice, but it would function the same. Water baths do work well, but I can throw a large chunk of frozen meat in a Food Saver vacuum bag inside the oven, turn it on, and come back in 45 minutes. Pretty convenient. I hope that helps.
          • Spinaker
            • Nov 2014
            • 10151
            • Land of Tonka
            • John "J R"
              Instagram: JRBowlsby
              Smokin' Hound Que
              Minnesota/ United States of America

              Dexter (Beagle mix)
              Kinnick (American Foxhound)

              Big Green Egg (Large) X2
              Blackstone 36" Outdoor Griddle 4-Burner

              Broil King Keg
              Karubeque C-60
              Kamado Joe Jr. (Black)
              Lodge L410 Hibachi
              Pit Barrel Cooker
              Pit Barrel Cooker 2.0
              R&V Works FF2-R-ST 4-Gallon Fryer

              Weber Spirit Gasser
              FireBoard (Base Package)
              Thermoworks ThermaPen (Red)
              Thermoworks MK4 (Orange)

              BBQ Dragon
              Big Green Egg Plate Setter
              Benzomatic TS4000 Torch X 2
              Benzomatic TS800 High Temp Torch X 2

              Bayou Classic 44 qt Stainless Stock Pot
              Bayou Classic 35K BTU Burner

              Digi Q DX2 (Medium Pit Viper Fan)
              Dragon VT 2-23 C Torch
              Eggspander Kit X2
              Field Skillet No. 8,10,12

              Finex Cat Iron Line
              FireBoard Drive
              Lots and Lots of Griswold Cast Iron
              Grill Grates
              Joule Water Circulator
              KBQ Fire Grate

              Kick Ash Basket (KAB) X4
              Lots of Lodge Cast Iron
              Husky 6 Drawer BBQ Equipment Cabinet
              Large Vortex
              Marlin 1894 .44 Magnum
              Marquette Castings No. 13 (First Run)
              Smithey No. 12
              Smokeware Chimney Cap X 3
              Stargazer No.10, 12
              Tool Wizard BBQ Tongs
              Univex Duro 10" Meat Slicer
              FOGO Priemium Lump Charcoal
              Kingsford Blue and White
              Rockwood Lump Charcoal
              Apple, Cherry & Oak Log splits for the C-60

              Buck 119 Special
              Dexter 12" Brisket Sword
              Next Major Purchase
              Lone Star Grillz 24 X 48 Offset

            Top | #10
            It seems very similar to the Wolf steam oven that my Dad has at his place. It is fun to cook with, I am not sure about the claim that "food never dries out"


            • Polarbear777
              Polarbear777 commented
              Editing a comment
              Claims are always problematic. Braised meat or meat in stews can be super dry even though it’s cooking -in- liquid. It’s the internal moisture that matters and that’s dependent on how much it’s overcooked.
          • Fire&Water
            Club Member
            • Aug 2017
            • 19
            • Valrico, FL

            Top | #11
            Steam ovens are just another great cooking tool.. a lot of high end restaurants use them, and in NYC a few years back they outlawed sous vide (but only for a little while), so a bunch of the restaurants bought steam ovens instead.. some still use them instead of sous vide..
            Last edited by Fire&Water; October 2nd, 2019, 04:07 PM.


          • PBCDad
            Club Member
            • Jan 2016
            • 337
            • Seattle area
            • Pit Barrel Cooker - 2015
              22" Kettle + SnS - 2016
              Maverick ET-732 - 2016
              Thermapen - 2016
              Jambo 24x48 offset smoker (Big Tex) - 2017
              Camp Chef Denali griddle - 2018

            Top | #12


            • new2smoking
              new2smoking commented
              Editing a comment
              Thanks David! You got my attention off Twitter so that I could respond.



          Meat-Up in Memphis 2020

          Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
          See more
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          About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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