I've been talking about getting an anova for a while. Even did the cooler sous vide in hopes of wowing my wife. Well, today she came home and handed me a box from amazon! Inside was my new wifi sous vide. I wasted no time in running to the store to buy some salmon (relatively quick cook on short notice). Olive oil, salt, pepper, and lemon slices were all I used. About 30 minutes at 125 and this was the most amazing salmon I have ever had. As melt in your mouth as can be. I'm sold after one try. I've been pushing it on people at work too (as well as this site)!
Looks good! There is a recipe on Anova's recipe WIfii/Bluetooth (Sous Vide Salmon: Brining is the key) that suggests brining before sous vide. I tried it that way with Copper River Salmon and it was great! Never going back. BTW since I live in the PNW, I'm gearing up for my yearly Copper River Salmon overdose.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
I like salmon at 122°F for 35 minutes then seared on the skin side in cast iron with a little bit of olive oil. Before bagging I put the fillets on a plate and cover generously with kosher salt and white sugar. Let it sit at room temperature for 20 minutes then rinse them in a bowl of ice water. I like to bag with a good amount of EVOO which helps the white albumin float off the fish.
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