Huskee I saw a video of guy whose watch dinged because his sous vide bath was up to temp. That was neat.
I'm like 15+ hours into a 40 hour "cook" and see no need for any connection for this thing other than my fingers.
Neat thing about a 40 hour cook, I just dropped a mini-sirloin tip roast in for an 8 hour bath for lunch tomorrow. It's already pre-seared so it will just need a little heat on the back end.
So I'm gathering that the answer is simply a "because it's possible" kinda thing. Not that's it's needed or highly useful. My phone or smartwatch can beep while I'm on the couch. Or I can start it up while I'm on the couch. Nevermind I had to set it up. I can hit the go button later, from the couch, not while I'm standing in front of it.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
WiFi will give you connectivity to the unit when you're out of Bluetooth range.
Here are a few reasons you may want to or need to communicate remotely, or control the unit from the app, that I gathered from Anova's website, with my comments:
1. Notification of low water level and food safety. Low water could occur due to evaporation on long cooks, or a leaking container. I assume food safety would be for things like the unit is unable to heat the water...maybe the plastic bag has gotten around the units water inlet / outlet so it can't circulate / heat the water, or the unit's heater fails.
2. You want to change the set temperature or timer of the unit.
3. You put your food in an ice bath to keep it cold and are away when you want to start the unit.
4. Get notified when your food is ready to eat. You set a cook time and that time has elapsed.
5. I've read that the timer function is easier to set via the app.
6. You just want to check the unit to be sure it is working as you set it. Let's say you started a 24 hour cook, you're away and just want to check in to make sure no one unplugged it to run the toaster, blender, etc, or you left in a hurry and want to make sure of the programmed temperature or time.
7. You are a control freak. This is me, sometimes, well often if you talk to my family.
8. You are feeling lonely and want to talk to your Anova while at the gas station.
9. You like using apps. Also me, sometimes.
Last edited by fuzzydaddy; January 20, 2016, 08:25 AM.
I got it for two reasons: (1) because I'd want it if I didn't it, and (2) #3. My GF is (I think intentionally) technologically challenged. So I can put something together into the ice bath when I leave in the morning and then turn it on at the appropriate time later during the day.
The Burn, I'm with you on the if I didn't get it... The additional cost is not very much, and on some cooks I may want to check on it and I could be out of Bluetooth range. I'm glad I got the WiFi, I just need to get back home as it's waiting on me to arrive.
Got mine yesterday but haven't had time to play yet. But I'm thinking during the blizzard Saturday will be a great time - as long as the power stays on.
Briquettes and cherry wood chips ready to roll. Hot briquettes and more wood chips later. Yes the grate will remain in this "non perpendicular/parallel to the SnS" position, depending on which bars you are concentrating on.
We have blast off. I put the brisket in, poured the hot water, put the hot coals and threw a bunch more wood chips on top, placed the lid, plugged in the Auber fan set for 225 and said, "buddy, its all yours." Then headed in the house with the Maverick. Up to 180 at the moment.
B & B took off on me twice and jumped to 240+. It actually made all the way across the SnS. Some water shut down that party. Noticed more smoke than normal coming out the lid near the SnS, need to clamp that next cook. Letting her idle right now around 200 before I let the Auber blow some more air. Meat at 154 internal.
Can't remember the last time I was around for a stall. I'd freak out if this was my first chunk of meat I was ever smoking. Wasn't sure what kind of evaporative cooling properties this meat might have after leaving a nice pool of water in the sous vide bag, apparently PLENTY!
Refueled, coal bed was running low enough to hold 219. Since it wasn't dropping I scooted all them dudes to the "lighting corner" and dumped a whole bunch more Kingsford. Threw another handful of wood chips on the hot stuff andlet the Auber take over.
After 16 hours she had been sitting at 201 degrees internal for over 40 minutes, I decided she was probe tender enough and ready for a foil/towel rest in the mini Faux Cambro.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> 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 One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> 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 One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
That looks so yummy Jerod Broussard and that bark is outstanding. Great job! One of these days when I have time I will have you teach me how to do that.
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