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I've read various blogs (Serious Eats being one of them) where a cooler filled with water at whatever temperature you need will provide the same results as an expensive Sous Vide system. I'm tempted to try it before I plunk down serious change on such a device.
Obviously, there are downsides to this approach but for 1-2hr "cooks", I'm thinking it's worth a try.
Anyone done this? How were the results?
Bonus question: If my budget allows for only a sous vide system or a BBQ Guru (but not both), what would you choose? I would probably use both the same amount.