Best vacuum sealer and tub for a sous vide?

lkapigian

i takes 1 btu to raise 1 pound of water 1 degree , 3.14 btus per watt , 7.34 pounds per gallon of water = just fill the Fvcker with hot water or allow ample time to heat 

fishlessman

lkapigian said:

i takes 1 btu to raise 1 pound of water 1 degree , 3.14 btus per watt , 7.34 pounds per gallon of water = just fill the Fvcker with hot water or allow ample time to heat 

i use my gallon of water to calibrate my 12 pound fish scale. would be a waste to use it to test times on my anova

BlueRidgeSmokers

fishlessman said:

BlueRidgeSmokers said:

fishlessman said:

BlueRidgeSmokers said:

I'm serious about preheating larger tubs - the 72-qt tub takes 6hours or so to get to 130F.

the insulated cooler itself needs to come up to temp, its slow, the yeti rotomolded coolers would really be a pain to use with all that insulation. i fill with hot tap water even though im using a spaghetti pot so no big deal anyways.

Being the Walter White of BBQ, I've calculated the time it takes to heat a given quantity of water with both the 900W Anova (and 1000W Anova Pro). The first conversion is from watts to calories/hour; convertlive.com says 900W is 773,860 calories/hour. (See below on calories vs Calories).

Starting with 18 gallons of water at 65F out of the garden hose and a target of 130F, convert all the units to metric (18 gallons -> 68,130g, 65F -> 18.3C, 54.4C) and calculate total calories necessary.

thats alot of figuring the engineer in me says heating water from 120f to 131f is quicker than the cold water in winter going from 45f to 131f with my old manual anova

It isn't a *hard* calculation, it's "total heat needed divided by rate of heating"... it's just all the details that are brutal   

Oh heavens, going from 45F to 131F will take 7.8x the time as going from 120F to 131F (for a given quantity of water). It's pretty temperate here in the winter and our water tanks aren't high up on towers to cool off. Our coldest tap water is still above 60F.

caliking

BlueRidgeSmokers said:

caliking said:

BlueRidgeSmokers said:

I'm serious about preheating larger tubs - the 72-qt tub takes 6hours or so to get to 130F.

For a tub that size, you should consider using 2 Anova units. A single sous vide stick is good for about 35 qts. 

With pre-heating the large quantity of water, I find the bath returns to temperature quickly after adding the proteins. As long as the bath is at temp and not running low, I can't imagine I need more wattage. It doesn't hurt I'm using an Xtreme cooler that doesn't leak heat to speak of.

Do you have a reference for the 35 quart number? 

IIRC, that's what the specs for the Anova stated. But, that was a few years ago, before their souped up units that are being sold now. 

Come to think of it, size of the tub may not be that big of a deal. If you drop one steak into it, the blip in temp should be insignificant. I guess it depends on how much grub you plan to drop in a large SV tub. 

BlueRidgeSmokers

lkapigian said:

i takes 1 btu to raise 1 pound of water 1 degree , 3.14 btus per watt , 7.34 pounds per gallon of water = just fill the Fvcker with hot water or allow ample time to heat 

You sure about that 7.34 pounds? Maybe you meant to type 8.34 lbs? Though it doesn't change the math there

BlueRidgeSmokers

Canugghead said:

That's a lot of avoidable wear and tear on the Anova 

I'm frankly shocked how well my older Anova is lasting. My newer Pro might need replacement.

fishlessman

BlueRidgeSmokers said:

lkapigian said:

i takes 1 btu to raise 1 pound of water 1 degree , 3.14 btus per watt , 7.34 pounds per gallon of water = just fill the Fvcker with hot water or allow ample time to heat 

You sure about that 7.34 pounds? Maybe you meant to type 8.34 lbs? Though it doesn't change the math there

so thats why my fish always look bigger........

lkapigian

BlueRidgeSmokers said:

lkapigian said:

i takes 1 btu to raise 1 pound of water 1 degree , 3.14 btus per watt , 7.34 pounds per gallon of water = just fill the Fvcker with hot water or allow ample time to heat 

You sure about that 7.34 pounds? Maybe you meant to type 8.34 lbs? Though it doesn't change the math there

Oh come on, it’s right mext to the 7 on my jeyboarf

Canugghead

BlueRidgeSmokers said:

Canugghead said:

That's a lot of avoidable wear and tear on the Anova 

I'm frankly shocked how well my older Anova is lasting. My newer Pro might need replacement.

More power to you, and your Anova.

MaskedMarvel

A hot cup of coffee cools down faster if you hit the surface of the coffee with a hair dryer on the hottest setting than it does sitting in your kitchen freezer. 

Evaporation is a huge energy suck. 

(Different discussion, but this is also the cause of “the stall” in low and slows)

Tighten up those tops!

BlueRidgeSmokers

MaskedMarvel said:

A hot cup of coffee cools down faster if you hit the surface of the coffee with a hair dryer on the hottest setting than it does sitting in your kitchen freezer. 

Evaporation is a huge energy suck. 

(Different discussion, but this is also the cause of “the stall” in low and slows)

Tighten up those tops!

Swamp coolers the world over are thankful for this.

Thatgrimguy

My large stockpot covers 99% of my sous vide needs. The other 1% is done in whatever random ass tub I can find. A cover only matters on 12+ hour cooks where evaporation gets you.

any stick is a good stick. I’ve tried 4 and they all did the same thing. The joule is nice and annoying. The app helps with time and temp but you have to use a cell which I found obnoxious.

BlueRidgeSmokers

Canugghead said:

That's a lot of avoidable wear and tear on the Anova 

It's the easiest thing to do, by far, when using an 18 gallon tank outside. I suppose I could run the garden hose to the water heater drain port, but too much trouble.