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Sous Vide "dry" run test

I have been running a test of my new sous vide controller today.  So far, so good, right now it is only working with a small crock pot filled with water, but it has been holding at 140 for about 5 hours. 

I used the plans from, with a few modifications.  I did not install the heating elements but rather wired up an outlet so I could use a crock pot.  All in all I'd say I spent about $50-$60 plus the various parts I had laying around the house.  It was pretty easy to hook it all up, the only thing I wish I'd done was find a plug system for the temp probe.  Maybe I will even built one to run a fan for temp controlling the Egg.  I know it would be easier to buy one, but I had a good time tinkering this thing together.

Next up will be either the Nesco or the big crock pot and some shortribs, or maybe a steak with a finish sear on the BGE.


  • nolaeggheadnolaegghead Posts: 22,123
    Sweeeeet.  I've seen those - you just plug in whatever and drop the probe in the water.

    I just cooked a brined turkey sous vide - dark meat around 12 hours at 176F and the breasts 2.5 hours at 147.   Just before SWMBO gets home from her shift (cardiology nurse), I'm gonna throw everything on a very hot egg to warm it up and give it some flavor.  Will add stuffing and we got a meal.  (for the next few days).
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

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