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OT-Sous vide unit recommendations

12346

Comments

  • MediumRarelyMediumRarely Posts: 270
    MasterC said:
    A 48 hour chuck. See what an extra day will do

    I tried this one time several years ago (at 145F, chilled in the fridge for 24 hrs, followed by a couple hours in the BGE for smoke and bark). Found it to be a bit mushy, was going for firm/steak. Let us know how yours comes out, along with temp. I now use 24 hours as my baseline (both low and high temp).

    Always act so that you can tell the truth about how you act.


  • alaskanassasinalaskanassasin Posts: 6,255
    I put one on last night @MasterC
    South of Columbus, Ohio.

    "It’s very possible I’m doing it all wrong, haven’t watched any videos, but I’m happy with the ones I make."
      - @Legume

  • Langner91Langner91 Posts: 1,484
    RyanStl said:
    Decided to buck up and get the Anova 16 liter.  I'm planning to switch up my bbq routine to include SV, so I want something that can hold big cuts of meat. I decided the bespoke design is probaby worth the money.
    SV ribs are worth doing, in my opinion.  You have to experiment with the time in the bath, but you can pretty much dial in the level of tenderness.  I do 18 hrs at 147F.  I have a thread on the forum here walking you through the steps.
    Great info!

    https://eggheadforum.com/discussion/1185710/spare-me-the-trouble-the-sous-vide-egged-spare-ribs/p1
    Clinton, Iowa
  • MasterCMasterC Posts: 969
    Alaskanassasin how long are you going to let it soak, what temperature and how did you season it?
    Fort Wayne Indiana 
  • alaskanassasinalaskanassasin Posts: 6,255
    MasterC said:
    Alaskanassasin how long are you going to let it soak, what temperature and how did you season it?

    Hey @MasterC I rubbed a 2" thick chuck with salt and pepper, smashed a clove of garlic for each side and set the timer for 45 hrs. But I will keep a eye on it tomorrow and pull if its getting mushy.
    South of Columbus, Ohio.

    "It’s very possible I’m doing it all wrong, haven’t watched any videos, but I’m happy with the ones I make."
      - @Legume

  • alaskanassasinalaskanassasin Posts: 6,255
    I am not a big roast guy so if it doesn't wow me I plan to cut it up for steak fajitas or broccoli beef, something along those lines.
    South of Columbus, Ohio.

    "It’s very possible I’m doing it all wrong, haven’t watched any videos, but I’m happy with the ones I make."
      - @Legume

  • alaskanassasinalaskanassasin Posts: 6,255
    edited March 3

    South of Columbus, Ohio.

    "It’s very possible I’m doing it all wrong, haven’t watched any videos, but I’m happy with the ones I make."
      - @Legume

  • alaskanassasinalaskanassasin Posts: 6,255
    edited March 3
    Sweet100s said:
    Interesting point @caliking re: the ice bath feature of the Anova WiFi.  I was not aware of that. 

    I use Sous Vide ~ 3x / week.  This week for 
    - frozen tuna 125 deg for 1.5 hours, baste in a homemade chili oil. No sear.
    - chapli burgers 135 for 1 hour, then sear
    - lamb shoulder 137 for 1.5 days

    I have both an Anova and a Joule.  The only thing I’ve noticed beyond @Ozzie_Isaac and @Caliking’s comprehensive compare is: 

    - My Anova is noticeably noisier than the Joule.

    - My Joule disconnected from Wifi during a long cook and I had to toss the cook.  
    After that happened,
    1) I only trust the Joule for short cooks.
    2) To get around the noise issue, I moved the reliable but noisier Anova setup into the laundry room for long cooks.  But now I use it for both short and long sous vide cooks.  

    I only pull out the Joule if i want to sous vide fish while the Anova is busy with something bigger at a higher temp like a lamb shoulder. 

     I printed the NYT Chapli burger recipe, you are cooking these once a week? they're that good?
    South of Columbus, Ohio.

    "It’s very possible I’m doing it all wrong, haven’t watched any videos, but I’m happy with the ones I make."
      - @Legume

  • MasterCMasterC Posts: 969
    I don't like to use raw garlic instead I go with garlic powder. The garlic doesn't cook at the lower temperature and I find it tends to be on the pungent side. 
    Fort Wayne Indiana 
  • alaskanassasinalaskanassasin Posts: 6,255
    MasterC said:
    I don't like to use raw garlic instead I go with garlic powder. The garlic doesn't cook at the lower temperature and I find it tends to be on the pungent side. 

     Noted, never too much garlic for me but swmbo may say that I cross that line on occasion.
    South of Columbus, Ohio.

    "It’s very possible I’m doing it all wrong, haven’t watched any videos, but I’m happy with the ones I make."
      - @Legume

  • MasterCMasterC Posts: 969
    Alaskanassasin, you might be converting to a chunk fan after this cook

    Fort Wayne Indiana 
  • alaskanassasinalaskanassasin Posts: 6,255
    MasterC said:
    Alaskanassasin, you might be converting to a chunk fan after this cook


     They usually go the way of Pepper Stout beef but I am always looking for new ways to use up the beef in our freezer
    South of Columbus, Ohio.

    "It’s very possible I’m doing it all wrong, haven’t watched any videos, but I’m happy with the ones I make."
      - @Legume

  • MasterCMasterC Posts: 969
    edited March 3
    40 hours in 8 to go

    Fort Wayne Indiana 
  • RyanStlRyanStl Posts: 1,042
    I watched a YouTube video of a guy that did a 30 day SV brisket. When he opened it it smelled worse than baby shite. He went ahead and finished it and nothing was improved.
  • MasterCMasterC Posts: 969
    48 hour chuck



    It turned out good, tasty and tender. Not that much different than the 24 hour. 
    Served with double baked potatoe and salad. Sorry no finished plate pictures 
    Fort Wayne Indiana 
  • MediumRarelyMediumRarely Posts: 270
    RyanStl said:
    RyanStl said:
    My wife made fun of my improvised SV container, basically calling me a hoosier. She said how much for a real container and when I said $50, she replied that's all.  I ordered this.



    My hoosier setup:


    The Everie container came in and it is really small.  This is going back.

    I think I'm going to go cooler method because the money for these containers is pretty crazy. 

    Edit: I see the 24 can cooler is also only 12 quarts.  Still looking.

    If you are looking for a solution to accommodate larger cooks, I would suggest something like this one,


    A very simple cooler - no wheels, bells or whistles. Good price point as well. Mine is very similar, but has a split lid.  I cut a hole in one corner of the lid form my Joule with the "jumbo" clip.  Perfect for 16 to 18 pound briskets, pork butts, ribs etc.



    Always act so that you can tell the truth about how you act.


  • Langner91Langner91 Posts: 1,484
    RyanStl said:
    RyanStl said:
    My wife made fun of my improvised SV container, basically calling me a hoosier. She said how much for a real container and when I said $50, she replied that's all.  I ordered this.



    My hoosier setup:


    The Everie container came in and it is really small.  This is going back.

    I think I'm going to go cooler method because the money for these containers is pretty crazy. 

    Edit: I see the 24 can cooler is also only 12 quarts.  Still looking.

    If you are looking for a solution to accommodate larger cooks, I would suggest something like this one,


    A very simple cooler - no wheels, bells or whistles. Good price point as well. Mine is very similar, but has a split lid.  I cut a hole in one corner of the lid form my Joule with the "jumbo" clip.  Perfect for 16 to 18 pound briskets, pork butts, ribs etc.



    Dude, I am trippin'!  Your link is to for a Red cooler at Wal-Mart.  When I click the link, it is a blue cooler on Amazon!  

    I better stop for the night....
    Clinton, Iowa
  • MediumRarelyMediumRarely Posts: 270
    Langner91 said:
    RyanStl said:
    RyanStl said:
    My wife made fun of my improvised SV container, basically calling me a hoosier. She said how much for a real container and when I said $50, she replied that's all.  I ordered this.



    My hoosier setup:


    The Everie container came in and it is really small.  This is going back.

    I think I'm going to go cooler method because the money for these containers is pretty crazy. 

    Edit: I see the 24 can cooler is also only 12 quarts.  Still looking.

    If you are looking for a solution to accommodate larger cooks, I would suggest something like this one,


    A very simple cooler - no wheels, bells or whistles. Good price point as well. Mine is very similar, but has a split lid.  I cut a hole in one corner of the lid form my Joule with the "jumbo" clip.  Perfect for 16 to 18 pound briskets, pork butts, ribs etc.



    Dude, I am trippin'!  Your link is to for a Red cooler at Wal-Mart.  When I click the link, it is a blue cooler on Amazon!  

    I better stop for the night....

    Hahaha! Caught me "red" handed. My first link was for the blue on AMZ, then I went over to Walmart and saw the same in red at a much better price. I just copied the Walmart link and pasted over the AMZ one. I would consider myself a Warlock if the result was intentional. I am going to remember this however...

    Always act so that you can tell the truth about how you act.


  • FreeNHimFreeNHim Posts: 41
    MasterC said:
    48 hour chuck
    Looks great, so 24 would be good to go. Thank you very much for your posts and how you are utilizing another tool.

    Best regards,

    Jim


    It turned out good, tasty and tender. Not that much different than the 24 hour. 
    Served with double baked potatoe and salad. Sorry no finished plate pictures 

  • alaskanassasinalaskanassasin Posts: 6,255
    @Sweet100s Tell me about this burger!
    South of Columbus, Ohio.

    "It’s very possible I’m doing it all wrong, haven’t watched any videos, but I’m happy with the ones I make."
      - @Legume

  • RyanStlRyanStl Posts: 1,042
    edited March 4
    RyanStl said:
    RyanStl said:
    My wife made fun of my improvised SV container, basically calling me a hoosier. She said how much for a real container and when I said $50, she replied that's all.  I ordered this.



    My hoosier setup:


    The Everie container came in and it is really small.  This is going back.

    I think I'm going to go cooler method because the money for these containers is pretty crazy. 

    Edit: I see the 24 can cooler is also only 12 quarts.  Still looking.

    If you are looking for a solution to accommodate larger cooks, I would suggest something like this one,


    A very simple cooler - no wheels, bells or whistles. Good price point as well. Mine is very similar, but has a split lid.  I cut a hole in one corner of the lid form my Joule with the "jumbo" clip.  Perfect for 16 to 18 pound briskets, pork butts, ribs etc.



    I have one like that I got free a few years ago on FB MP.  I have other coolers and never really use it, but is seems too big.  I bucked up for the Anova 16 liter and hope it will provide what I need.  It's supposed to be 18" long and seems very well thought out design wise.  It will be in tomorrow.  Maybe I'll make ribs this weekend to give it a try.
  • MediumRarelyMediumRarely Posts: 270
    I am sure you will be happy, it does seem nice. Not ideal for me since I do a lot of larger protein before finishing on the Egg/SearzAll. Also, for long cooks you may want to consider wrapping the sides and bottom in bubble wrap for insulation. Enjoy.

    Always act so that you can tell the truth about how you act.


  • MasterCMasterC Posts: 969
    We had a beautiful day here a couple of weeks ago and I really wanted to  fire up the egg. Everything I had frozen so I decided to use sous vide to thaw some ribs. I setup a ice water bath and set the temperature for 38°. In less than a hour the ribs were thawed.


    Allowing me to take advantage of this beautiful weather, fire up the egg and make dinner.


    My Anova is the best purchase I've made since my BGE's
    Fort Wayne Indiana 
  • RyanStlRyanStl Posts: 1,042
    Ok, I was wondering why they could go that low in temp. Dethaw, didn't think of that.
  • RyanStlRyanStl Posts: 1,042
    I have now settled on an arrangement.  Inkbird and Anova 16L container.  My wife is really happy with the setup.  One might think that using a Rubbermaid bin she was using to store clothes in and leaving on the counter for a week in order to get her happy about an $85 container was done on purpose (container cost more than the SV) was done on purpose.  Wish I was that forward thinking.

    I have a 2 lb premarinade pork loin in there.  I'll probably have to cut to cook ribs, but looks big enough for a decent sized pork butt.  A smallish turkey would likely fit.

    This is a really nice container.


  • MediumRarelyMediumRarely Posts: 270
    RyanStl said:
    Ok, I was wondering why they could go that low in temp. Dethaw, didn't think of that.

    Love DETHAW. But wouldn't this be the same as re-freezing? Just a friendly jab, but my mind really is a bit warped and digresses.  Possible new product. Sous vide machine that goes both ways.

    Heat pump... hmmm. Would need to add some type of solute to depress the freezing point of the bath media. Salt may be a bit aggressive on the pump/heater/chiller, but there are more suitable ones available.

    Ice cream served at the perfect temperature. Wife very happy. Probably not in my lifetime (the ice cream, I hope).

    This post is worth what you paid for it.$$$$$$$$$$$$$$$$$$$$$$$$$$$

    Always act so that you can tell the truth about how you act.


  • HeavyGHeavyG Posts: 8,950
    RyanStl said:
    Ok, I was wondering why they could go that low in temp. Dethaw, didn't think of that.

    Love DETHAW. But wouldn't this be the same as re-freezing? Just a friendly jab, but my mind really is a bit warped and digresses.  Possible new product. Sous vide machine that goes both ways.

    Heat pump... hmmm. Would need to add some type of solute to depress the freezing point of the bath media. Salt may be a bit aggressive on the pump/heater/chiller, but there are more suitable ones available.

    Ice cream served at the perfect temperature. Wife very happy. Probably not in my lifetime (the ice cream, I hope).

    This post is worth what you paid for it.$$$$$$$$$$$$$$$$$$$$$$$$$$$

    This won't re-freeze (or make ice cream) but you can cool/heat/cool: https://www.suvie.com/

    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk

    Camped out in the (757/948/804)




  • alaskanassasinalaskanassasin Posts: 6,255
    Follow up to using Sous vide for the purpose of liquefying set up honey.  It works great for pints and small containers at 110 degrees. 
         I had a 5 gallon bucket in a 20 gallon pot at 110 degrees for about 3 days and it never liquefied completely, not sure why so I will stick with the bucket blanket. 
       Also I tried to melt 4 gallons of wax using the same set up at 170 degrees but the sous vide could never get there, it hovered around 165.  I will try it again with a 10 gallon pot and maybe wrap it in a blanket. 
    South of Columbus, Ohio.

    "It’s very possible I’m doing it all wrong, haven’t watched any videos, but I’m happy with the ones I make."
      - @Legume

  • JohnInCarolinaJohnInCarolina Posts: 26,178
    Follow up to using Sous vide for the purpose of liquefying set up honey.  It works great for pints and small containers at 110 degrees. 
         I had a 5 gallon bucket in a 20 gallon pot at 110 degrees for about 3 days and it never liquefied completely, not sure why so I will stick with the bucket blanket. 
       Also I tried to melt 4 gallons of wax using the same set up at 170 degrees but the sous vide could never get there, it hovered around 165.  I will try it again with a 10 gallon pot and maybe wrap it in a blanket. 
    Did you have a cover over the bath?  If you don't, the evaporative cooling that occurs off the top of the bath makes it very difficult to get up to higher-range temps, in my experience.  
    "I've made a note never to piss you two off." - Stike


  • alaskanassasinalaskanassasin Posts: 6,255
    Follow up to using Sous vide for the purpose of liquefying set up honey.  It works great for pints and small containers at 110 degrees. 
         I had a 5 gallon bucket in a 20 gallon pot at 110 degrees for about 3 days and it never liquefied completely, not sure why so I will stick with the bucket blanket. 
       Also I tried to melt 4 gallons of wax using the same set up at 170 degrees but the sous vide could never get there, it hovered around 165.  I will try it again with a 10 gallon pot and maybe wrap it in a blanket. 
    Did you have a cover over the bath?  If you don't, the evaporative cooling that occurs off the top of the bath makes it very difficult to get up to higher-range temps, in my experience.  

    no cover, that is a good idea though, I could make something out of scrap plywood.
    South of Columbus, Ohio.

    "It’s very possible I’m doing it all wrong, haven’t watched any videos, but I’m happy with the ones I make."
      - @Legume

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