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Selling my Sous Vide

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brownbw
brownbw Posts: 154
in Off Topic
I got the ANOVA sous vide (bluetooth) and the Camwear box (4.75 gallon) a few years ago, but I can count on 1 hand how many times I've used it (maybe 2-3 times). $100 for both. Think that's fair/any takers? 
Opelika, AL
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  • lkapigian
    lkapigian Posts: 10,768
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    Never thought I’d be on the SV wagon, but I use it more than I ever thought I would....no I wouldn’t SV a steak, or a meal for 1 , but pre cooking for the masses it is great...maybe rethink its uses and hang on to it....
    Visalia, Ca @lkapigian
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  • cookingdude555
    cookingdude555 Posts: 3,194
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    Can’t blame you if it’s not your thing. I used my anova to cook some frozen jalapeño brats. Put them in and let them run for two hours at 150 while I ran errands. Then when I got back I got the mini max really hot for the sear. Really really good. 
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  • GregW
    GregW Posts: 2,677
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    Sous Vide is an amazing cooking technique. It's amazing how it can be used to produce technically perfectly cooked food totally devoid of the flavor of a traditionally cooked steak on the egg. I guess it's similar to photo copying the Mona Lisa.

    On the positive side, a Sous Vide bath can be used to reheat pulled pork, it's totally awesome for that purpose.
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  • RRP
    RRP Posts: 25,898
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    GregW said:
    Sous Vide is an amazing cooking technique. It's amazing how it can be used to produce technically perfectly cooked food totally devoid of the flavor of a traditionally cooked steak on the egg. I guess it's similar to photo copying the Mona Lisa.

    On the positive side, a Sous Vide bath can be used to reheat pulled pork, it's totally awesome for that purpose.
    I understand what you are saying, but I have yet to use SV as the only method for steaks. BUT just getting them up to say 110º internal and then for a finish searing on a 600º to 700º egg for 30/30/30/30 for that great crust!


    Re-gasketing America one yard at a time.
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  • berndcrisp
    berndcrisp Posts: 1,166
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     Thanks for offer. I just use a pot of water and can get the same results.
    Hood Stars, Wrist Crowns and Obsession Dobs!


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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    Interesting. I have two ANOVAs, the original pipe models and use them all the time. Steak in a CI pan, into the bag and water bath and then a finish sear in a CI pan. Same process for chops, lamb or pork. 
    I’ve been considering a third for those big gatherings. 

    As noted above, reheating leftovers, PP specifically, SV shines. Good luck on selling, your price is reasonable. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • GregW
    GregW Posts: 2,677
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    RRP said:
    GregW said:
    Sous Vide is an amazing cooking technique. It's amazing how it can be used to produce technically perfectly cooked food totally devoid of the flavor of a traditionally cooked steak on the egg. I guess it's similar to photo copying the Mona Lisa.

    On the positive side, a Sous Vide bath can be used to reheat pulled pork, it's totally awesome for that purpose.
    I understand what you are saying, but I have yet to use SV as the only method for steaks. BUT just getting them up to say 110º internal and then for a finish searing on a 600º to 700º egg for 30/30/30/30 for that great crust!


    I agree with you. I had discovered SV to 110º internal temp and finishing on the egg. It has been a while since I have used that method, I had forgotten how good it works.
    Thanks for reminding me that there are ways to use the SV that can yield results that rival traditional methods.

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  • td66snrf
    td66snrf Posts: 1,822
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    @brownbw Where are located ?
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • Hans61
    Hans61 Posts: 3,901
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    I could definitely do without mine but it is fun to break it out every once in a while. My favorite is the 24-48 beef roast cooks and like said above warming/reheating bbq leftovers 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • thetrim
    thetrim Posts: 11,357
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    Says Opelika, AL in his signature line
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • pgprescott
    pgprescott Posts: 14,544
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    Mine is still in the box. 😂 
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
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    Seems a little high given that model is discontinued and is on a lot of clearance shelves lately, but good luck with the sale. 

    I use mine at least once a week, but I have little people and we eat at home most meals.

    I also work from home so I have time to let it heat up and prep. I could totally see a lot of people not using it just because of the time constraint. 

    It cooks the he!! out of some eggs tho!

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • HoustonEgger
    HoustonEgger Posts: 616
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    Like others have said - I use mine a lot more then I thought I would - especially when cooking for a crowd. Also very handy in defrosting/warming leftovers.

    Used it this past weekend to get some steaks to 110 while also warming some frozen burgundy mushrooms. While those were going I prepped rolls and creamed spinach. Made it super easy to get everything to the table at the same time while still hot. 
    Formerly of Houston, TX - Now Located in Bastrop, TX
    I work in the 'que business now (since 2017)

    6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
    Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker
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  • lkapigian
    lkapigian Posts: 10,768
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    200 Chicken Wings 



    Awesome way for Bacon Burnt Ends


    Visalia, Ca @lkapigian
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  • SaintJohnsEgger
    SaintJohnsEgger Posts: 1,826
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    I skipped the sous vide epidemic that occurred on here a year or so ago. I went straight to the Instant Pot.

    Good luck.
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


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  • GlennM
    GlennM Posts: 1,365
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    SaintJohnsEgger said:
    I skipped the sous vide epidemic that occurred on here a year or so ago. I went straight to the Instant Pot.


    You really need both!!
    In the bush just East of Cambridge,Ontario 
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  • divr71
    divr71 Posts: 82
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    If still available I am definitely interested. 
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  • bboulier
    bboulier Posts: 558
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    Aside from the usual,  my favorite use is for making dill and bread and butter pickles.  They are the best, most crispy pickles I have ever made and the process is extremely easy.  It's a big advance on high heat water bath canning methods.
    Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
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  • JohnInCarolina
    JohnInCarolina Posts: 30,981
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    Did anyone ever buy this thing or what?
    "I've made a note never to piss you two off." - Stike
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  • brownbw
    brownbw Posts: 154
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    td66snrf said:
    @brownbw Where are located ?
    Opelika, AL
    Opelika, AL
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  • brownbw
    brownbw Posts: 154
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    Thanks for the tips everyone. Started a new job and haven’t been on lately to check this! Sorry!  And yeah it’s still available. 
    Opelika, AL
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  • brownbw
    brownbw Posts: 154
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    divr71 said:
    If still available I am definitely interested. 
    See comment above, still available. 
    Opelika, AL
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  • lousubcap
    lousubcap Posts: 32,402
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    I am not going down the SV road but I just received a sales brochure (with a SRF brisket buy) that has a protein package that includes the ANOVA SV rig.  Obviously the new main-stream cooking process.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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