Considering Sous Vide

[TripleB]

I’m with smokenoob. Tub and good fitting lid is all you need if you’re SVing inside the house. In the uninsulated garage, yes - an insulated tub would be good.

[Gunbe]

I have the Anova insulated container, large, heavy and expensive but keeps the kitchen cool, especially if you plan on doing veggies which typically need to be cooked at 90 C or more, ans saves electricity. Smaller cuts of meat at lower temperatures I sometimes just use a plastic container with alu foil as lid.

[BourBonQ]

Reviving an old thread...

Check out post #10 here for a low cost setup for a large insulated SV container:

https://pitmaster.amazingribs.com/forum/accessorize-your-pit/sous-vide-circulators/548076-sv-cook

[fzxdoc]

For most SV cooks, the short ones, I use a pasta pot and no lid. For longer cooks or if I have more meat to SV like 4 or more chicken pieces or steaks, or a large roast or brisket, I use Lipavi containers in 3, 4.5, and 6.5 gallon sizes with fitted lids. Often with these larger containers I use an adjustable Lipavi rack for more efficiently stacking the food:


Kathryn

[bbqLuv]

Sous Vide, well they are just another take on tropical fish tank warmers, are they not? You know, on steroids.?

[GolfGeezer]

Somebody's been into the PBR a bit early me thinks....

[TripleB]

Spot on. I had 5 fresh water tanks when I was a kid. Started with a 5 gallon with a heater. When I first saw the setup for SV, I thought of a fish tank. Just turn the heat up.

[RichieB]

I was a fish aquarium fanatic at some point in my life. 2 small community tanks 10 & 15 gallons. My pride and joy was the 55 gallon which housed Jack Dempsey and Oscar. A couple of large bottom feeders and a couple of suckers to help clean the alge off the glass. Dumping some feeders in and watching the carnage.

[bardsleyque]

I may get a Sous Vide machine one day.

[Bad Hat BBQ]

too funny