It's all about temperature control.

Do you think that crock pot temperature control doesn't match a SV unit?

I think the temp control on a crock pot is closer to that of an oven but have nothing to prove that.

My Hamilton Beach is very stable.  Only problem is I only have 3 settings.  When I was trying to see if I could use it for sous vide it stayed at 140° on warm and 180° on low. I mean like spot Anova on!.  Never tried high cuz I knew I was never gonna sous vide anything at 180° so why did it matter

I have three crock pots (one manual and two electronic), on low, they all seem to boil (simmer) the liquid. I've never measured the temperature nor stability of any of them. I sometimes use the manual one (the high-low-warm version) for sous vide. I set it to high and use a home made temperature control contraption to turn the power on and off to maintain a constant temperature, it works pretty good. The electronic ones reset to warm every time you remove power and therefore don't work for sous vide.

(I realize that Bentley really wasn't planning to shred his drumsticks, he was just looking for that consistency, but the thread "turned" a bit when I reasoned that seasoned breasts shred just fine when SVd at 140°F for an hour and a half causing me to wonder why 160°F for 8 hours would be necessary for the desired drumstick texture.)

Here’s what I was thinking when I wrote, "Vis-à-vis shredded chicken breasts, I don't see a benefit over a crock pot."

If the desired result is a chicken breast that shreds, what matter the device or the temperature accuracy, as long as the finished product is properly seasoned, cooked and shreds?

As I think about it, I've decided to use our slow cooker the next time I need to prepare breasts for shredding.

I have three crock pots (one manual and two electronic), on low, they all seem to boil (simmer) the liquid. I've never measured the temperature nor stability of any of them. I sometimes use the manual one (the high-low-warm version) for sous vide. I set it to high and use a home made temperature control contraption to turn the power on and off to maintain a constant temperature, it works pretty good. The electronic ones reset to warm every time you remove power and therefore don't work for sous vide.

That is how I started out many years ago, a $15 controller from Ebay and my old slowcooker. Used it for a a year or so before I decied to buy the sous vide supreme.

Along with the Dry Aged Rib Roast, I am cooking Salmon in Texas.  Trying a 2 hour, 6% salt n sugar brine.  It is now in the Anova @ 135° for 2.5 hours.  Since Kristin thinks 135-140° is just about right for Salmon, I will grill on Memphis Pro for 2 minutes for grill marks and call it quits.  I am only grilling one side as I am fearful that after Sous Vide the filets are going to be hard to turn.  This is all for experience as I have no idea if the numbers are right!

I see that Anova now has their 3rd version of their sous vide machines out now.

Along with the Dry Aged Rib Roast, I am cooking Salmon in Texas.  Trying a 2 hour, 6% salt n sugar brine.  It is now in the Anova @ 135° for 2.5 hours.  Since Kristin thinks 135-140° is just about right for Salmon, I will grill on Memphis Pro for 2 minutes for grill marks and call it quits.  I am only grilling one side as I am fearful that after Sous Vide the filets are going to be hard to turn.  This is all for experience as I have no idea if the numbers are right!

As I've mentioned before, for my taste 130° is the sweet spot for salmon. Some professional chefs swear by 125° as the perfect temperature. To each his own. I use a two-piece hinged basket to flip salmon.

Just to hard to grill after sous vide, and since I am gonna have about 5-6lbs. to grill, will just start raw! Kristin is not a big fan of texture after sous vide, so another reason to just straight up grill!

Just to hard to grill after sous vide, and since I am gonna have about 5-6lbs. to grill, will just start raw! Kristin is not a big fan of texture after sous vide, so another reason to just straight up grill!

I have never tried to SV salmon, I am like you, for all the longer it takes i just grill or pan fry usually. 

As I have so much salmon from our Alaskan fishing trip I just might have to try SVing some.  If so I will let you all know how it comes out.

I think 130° is the number too!  It is not real pretty when it comes out of the sous vide, but to me, it is cooked perfectly.  I just cant seem to figure out how to finish that much salmon on the grill without it being a giant mess!  So will hope cooking raw is the answer!

I've never sous vide salmon except for some frozen prepackaged seasoned filets from Costco. If I'm doing salmon with the skin on, I just gill them to 130° IT with skin down, baste with a homemade sauce and never flip. Grill set to around 200°. Lower for more smoke and higher for quicker finish.