For anyone taking the plunge, I highly recommend making one of these cooler setups. The cost is less than what Anova wants for their branded plastic tubs. Plus it's insulated, and with the hole sized correctly for your model of cooker you have, you can run 72 hours and never have worry about the water level. For the 1-2 hour cooks, I just use a stock pot.
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Should I Take the Plunge?
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Those are great for large roasts and full packers.
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Yep... I had an extra coleman cooler and I poked a hole in the lid for thanksgiving turkey! Works great - and like willxfmr said - cheaper than many of the available specialty sous vide containers.
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Club Member
- May 2020
- 2731
- Long Beach, CA
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22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I have an Anova Precision and am really happy with it. I don’t have the custom container, though. I use my 10qt pressure cooker as it is deep enough to handle a small roast or a couple chops or a bag of wings. I crimp foil over the top to maintain temp. I can see your need to keep the humidity at bay. Go for it! $99 is a great price!
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Club Member
- Sep 2018
- 1083
- Fishers, IN, USA
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Cookers I use:
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I'm late chiming in on this discussion and I agree with the people encouraging you to take the plunge. I've been using SV for going on three years. I have a Joule.
Out of all the ways I've used SV (I've tried everything from steak to roasts to chicken to veggies to crème brule), and don't get me wrong, it's a valid way to cook. But if we're talking steak for the immediate family and we're eating it ASAP, there's no advantage to SV from my perspective. It's a hassle to incorporate SV for two steaks we're having for dinner.
The advantage SV offers is the ability to cook the food and hold it at temp until the party arrives for steak. I've done this many times and I sear up front. I dry brine, let the meat dry out, get a great sear over a chimney, then put it in the SV hours before my party arrives. The meat is then ready and at temp when we decide to slice it. It's a matter of convenience in that wonderfully seared meat is held at medium rare right up until I serve it to my guests.
I know reverse searing is popular, and I do not fault anyone who reverse sears. I'm just saying there's an advantage to not having to sear after one takes the meat out of the SV.
Good luck and let us know how it goes!!!
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I pretty much agree with you but there are some things that do shine with SV. I recently posted a QSV cook that pre-seared then SVd a chuck roast. It came out good and perfectly acceptable but no where near as good as doing it in reverse or even QVQ. But again that's a personal preference. It's another tool in the tool box and not that expensive, a great bang for the buck!
- 5 likes
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Anova and Joule are both quality units. I recommend getting a higher wattage one however. You don't put a six cylinder gasser in a semi tractor cuz that extra horse power of a V8 diesel will actually get you to the places you may want to go.
I have the Joule and have been very happy with it and the customer service is about as good as it gets. I've heard Anova customer service is very good also but can't speak to that from experience.
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I love my sous vide. Especially over the last year of working from home its been heavily used since there isnt an issue of getting home at 7pm and having to scramble dinner together.
places where it shines for me:
-veggies
-pork chops
-Chicken breasts
-perfect poached eggs when you finally nail it down
-thicker cut lean steaks like filet mignon or less than ideally marbled chucky
-lean game meats like venison tenderloin or bison etc
probably more but those are the things that come to mind
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Club Member
- Aug 2017
- 10007
- Hate Less, Cook More
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OUTDOOR COOKERS
BBQ ACCESSORIES
WOOD & PELLET PREFERENCES
SOUS VIDE
INDOOR COOKWARE
Nothing to add other than what's been said. Sounds like you're taking the plunge (no pun intended). It's simply another tool in the tool box. When doing QVQ medium rare cooks its simply indispensable.
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Club Member
- Nov 2017
- 7152
- Huntsville, Alabama
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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 & Vortex & 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
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
I will chime in - I have the Anova with Wifi, and have probably used the app to cook 3-4 times in 3-4 years of owning it. Most cooks with the Anova I just use the dial to manually set the temperature. I do most of the cooking in a 2 gallon stainless steel stock pot, sitting on the kitchen counter. A few times I had more to cook and grabbed a 5 gallon stock pot that lives on a shelf out in the garage (too big for the kitchen cabinets).
I guess I am saying that while the app is nice, and wifi is cool in that you can control the temp while out of bluetooth range, odds are that you don't even need the app when using Anova 99.9% of the time. The only times I used the app was when I still worked in an office so that I could leave my food in an "ice bath" when I left for work in the morning, and start the cook mid-day, to be ready for searing when I got home from work.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7200
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I'm most definitely in the Sous Vide camp and say without a doubt that if you use it you will love it. I use my Joules at least once or twice a week. The best thing about the Joule is the app because you can just choose a food and the recommended times/temps come up immediately on the app with a video image and description of what your food will look like at that selected time/temp. It's pretty awesome.
That said, Joule is now a Breville product and was once from Chef Steps, which is pretty cavalier with its food safety recommendations. That's to say that if I'm trying something totally new, like defrosting or reheating a particular food (both defrosting/reheating can be food safety concerns because of the long ramp up in the danger zone of 40 to 140°) , then I check Doug Baldwin's recommendations instead.
I have two Lipavi containers for large cooks. They work great. But as jfmorris says, about 99% of your cooks can be done in a stock pot.
Plus you don't need a vacuum sealer. The displacement method works just fine as long as you use sous-vide-ready bags for temps above 158°, at which temp a ziploc bag begins to fail.
Kathryn
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Seems like you already bought it, but if you have a Costco membership, they have a nice package that includes the Precision Cooker (1000W) and the 16L container w/ rack for $199. It goes on sale for $149 every now and again.
Anova Sous Vide Precision Cooker Kit
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Moderator
- Nov 2014
- 13686
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
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Accessories
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
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Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
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Club Member
- Sep 2019
- 2580
- Gainesville, FL
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I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
BBQ Guru UltraQ
Anova Precision Cooker Nano
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