I had an overnight brisket going a while back and when I got up it was at room temp. Anova Sous Vide was on, but not heating or circulating. Wrote it off to a fluke but yesterday the same thing happened with a cross rib roast. Kinda peeved about wasting 10 lbs plus of meat. Fired off an email to Anova today.
Water levels were fine, no power outages. Anyone have a similar experience?
The only problem I ever had was the control head getting full of steam and shutting things down. If that happened overnight, then it may of gotten steamed up, and then cleared up before you caught it. That's purely a guess on my part.
I solved the problem by building one of these. It also lets me run 72 hours without adding water.
I have an Anova container and I pack towels over the little opening it provides at the circulator, along with towels all over that dude for insulation.
I’ve never had mine shut down but I use the Anova tub that came with the cooker. One of the most common problems I’ve read about and experienced with my Anova is the broken thumbscrew that secures the cooker to the cooking vessel. It’s made of plastic so I recommend not tightening it too much.
Anova was replacing the clamp attachment for the original units under warranty.
Contact them and see if the program is still active. I've had cooks for over a day without any issue. I wrap the sides and top of my container especially the gap around the hole for the unit with towels - keeps the water level up and the steam leakage down.
I don't have an Anova container, but use Anova with two stock pots - a 2 gallon and a 5 gallon - depending on what I am doing. Never had Anova shutdown on me, and I don't usually bother to run the app - I just spin the dial to the temp I want and hit the start button. If its a long cook in the larger pot, I'll cover the top with foil to hold the steam in.
I doubt I've done a cook longer than 4-5 hours with Anova, and have never run it overnight. I've done a couple of half pork loins at 145 for 4-5 hours, and done steaks (1 hour), and lately use it to reheat pulled pork in vacuum bags for 1-2 hours.
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
I just use a cheap container and cover it with foil. I've done several very long cooks on chuck roasts (60+ hours) without any issues other than if water level gets too low.
To their credit, Anova did respond and requested proof of purchase, serial number, etc. so looks like they are replacing it.
I do see a frankencooler in my future, that is actually how I got started in Sous vide back when the units cost $1,000 plus and we were just starting to here about them. Heated water on the burner and balanced out a big ice chest, put the probes in and poured hot water in as needed for tri-tips.
Yeah I’ve thought of buying the water proof probe for my Thermoworks Smoke for monitoring sous vide. The Anova app though ought to have an alarm capability on your phone.
It seems to me that the only condition under which the Anova could send an alarm for low temp would be one in which it does not lose power but the heating element malfunctions. I don’t think there is a battery in it but that would be nice.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
HomeNote makes an insulated 12 Qt. tub that comes with a wire rack to help hold in place and keep submerged things like corn on the cob and burger patties. I like it for smaller portions so there’s not as much water to heat or toss out.
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