Pellet Fan

Please login or register.

Login with username, password and session length
Advanced search  

News:

Welcome to Pellet Fan!

Pages: 1 [2] 3 4 5   Go Down

Author Topic: Sous Vide  (Read 5403 times)

0 Members and 1 Guest are viewing this topic.

hughver

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2198
  • University of Louisiana
Re: Sous Vide
« Reply #15 on: March 14, 2020, 12:04:31 PM »
Quote from: Bar-B-Lew on March 14, 2020, 10:12:31 AM
I did it with a 24 can and 48 can unit.

Did you cut the lid in half for food access without taking the sous vide machine out of the water?  I saw this done somewhere and am toying with the idea of doing mine.
Logged
--Hugh -- Sun Lakes, AZ. Traeger Select W/SS4, BGE-L, Charbroil Inferred Gas, Smokey Mountain Vertical Gas

Bar-B-Lew

  • Global Moderator
  • You don't Drink the Kool-aid anymore.
  • ***
  • Offline Offline
  • Posts: 6890
  • Schnecksville, PA
    • Bar-B-Lews Blog
Re: Sous Vide
« Reply #16 on: March 14, 2020, 05:33:18 PM »
No, just use a hole saw to cut a circle so the unit can go into the cooler.
Logged
MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

hughver

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2198
  • University of Louisiana
Re: Sous Vide
« Reply #17 on: March 14, 2020, 06:24:57 PM »
I went ahead and cut mine about 1/3-2/3 with the 1/3 holding the sous vide gadget. I filled the end gaps with a sealer. Now I thinking of hinging it.
Logged
--Hugh -- Sun Lakes, AZ. Traeger Select W/SS4, BGE-L, Charbroil Inferred Gas, Smokey Mountain Vertical Gas

WiPelletHead

  • Digging the Pellet Smoke.
  • ****
  • Offline Offline
  • Posts: 298
  • Mondovi WI
Re: Sous Vide
« Reply #18 on: March 14, 2020, 07:04:04 PM »
Quote from: hughver on March 14, 2020, 06:24:57 PM
I went ahead and cut mine about 1/3-2/3 with the 1/3 holding the sous vide gadget. I filled the end gaps with a sealer. Now I thinking of hinging it.

The hinges are handy. I did that on mine that I cut in the center. Did need to cut a V in the side so it would open and fold back. Pretty easy to do.
Logged
Weber Searwood 600

smokin soon

  • Starting to taste the Smoke.
  • ***
  • Offline Offline
  • Posts: 179
Re: Sous Vide
« Reply #19 on: March 14, 2020, 08:03:17 PM »
Might we get a pic of that? I have not jumped into the Sous Vide tub yet. Sounds interesting.
Logged

WiPelletHead

  • Digging the Pellet Smoke.
  • ****
  • Offline Offline
  • Posts: 298
  • Mondovi WI
Re: Sous Vide
« Reply #20 on: March 14, 2020, 10:20:11 PM »
I tried to post pics but no luck so far.

If you PM me you email I can send them that way.

I will keep trying to figure it out.
Logged
Weber Searwood 600

smokin soon

  • Starting to taste the Smoke.
  • ***
  • Offline Offline
  • Posts: 179
Re: Sous Vide
« Reply #21 on: March 15, 2020, 01:31:56 AM »
Easy Peasy!
Logged

WiPelletHead

  • Digging the Pellet Smoke.
  • ****
  • Offline Offline
  • Posts: 298
  • Mondovi WI
Re: Sous Vide
« Reply #22 on: March 15, 2020, 04:40:28 PM »
Here's the pics. Just used a couple of inexpensive hinges and SS screws. Needed to notch one side of the lid so it would fold back. The other side was molded so that it did not interfere. Made a spacer from a PVC coupler to keep the Anova off the bottom of the cooler. Needed  to use the Dremel to remove a small spacer lip from the inside of the coupler and cut the length of it down to 1.75"

 [ Invalid Attachment ]

 [ Invalid Attachment ]

 [ Invalid Attachment ]



« Last Edit: March 15, 2020, 04:48:07 PM by WiPelletHead »
Logged
Weber Searwood 600

Darwin

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 522
  • Phoenix, AZ
Re: Sous Vide
« Reply #23 on: March 15, 2020, 10:44:08 PM »
Now I remember why I bought that little Coleman cooler.   Nice work on yours.   :clap:
Logged

Bar-B-Lew

  • Global Moderator
  • You don't Drink the Kool-aid anymore.
  • ***
  • Offline Offline
  • Posts: 6890
  • Schnecksville, PA
    • Bar-B-Lews Blog
Re: Sous Vide
« Reply #24 on: March 16, 2020, 01:09:31 PM »
I didn't try it yet, but just read that you can use your Google Home Hub to give commands to your wifi enabled Anova.  Sorta like something from The Jetsons.
Logged
MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9680
  • Mayberry
Re: Sous Vide
« Reply #25 on: March 16, 2020, 01:20:17 PM »
Is that like the Alexa or Siri thing?  Never used it, saw this clip and was busting up.  Did not know SNL could be funny anymore!

Amazon Echo


Quote from: Bar-B-Lew on March 16, 2020, 01:09:31 PM
I didn't try it yet, but just read that you can use your Google Home Hub to give commands to your wifi enabled Anova.  Sorta like something from The Jetsons.
Logged
Bacon is a Gateway Food...

Bar-B-Lew

  • Global Moderator
  • You don't Drink the Kool-aid anymore.
  • ***
  • Offline Offline
  • Posts: 6890
  • Schnecksville, PA
    • Bar-B-Lews Blog
Re: Sous Vide
« Reply #26 on: March 16, 2020, 01:31:29 PM »
Yes, but made by Google and has a screen on it.
Logged
MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

triplebq

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 1220
  • If you are looking you ain't cooking
Re: Sous Vide
« Reply #27 on: March 30, 2020, 09:28:46 AM »
OK I received an early birthday gift. I received a LOVISIDA WiFi Sous Vide Cooker so that made my decision on which cooker to purchase easy. I put it to use yesterday for my first cook. I did some Pork Chops that I got from Snake River Farms as a gift.


Chops seasoned and sealed ready for the bath


I cooked them for 2:30 at 140 degrees. I should have gone longer as the chops were thick and was about 120 degrees when I pulled them out


Porterhouse Chop seared and ready to eat


Frenched Chop seared and ready to eat


Chops came out very nice. I had to cook them longer in the pan to get to 140 degrees but they were good

Logged
Orion Smoker Blaz'n Grid Iron Cookshack FEC-120 Cookshack Charbroiler CB036

triplebq

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 1220
  • If you are looking you ain't cooking
Re: Sous Vide
« Reply #28 on: March 30, 2020, 09:31:20 AM »
OK smart people. After one cook in the books, my question is how do you know how long to cook something for? The chart I used said 1 - 4 hours. I know its trail and error but should I have just gone the longest time?
Logged
Orion Smoker Blaz'n Grid Iron Cookshack FEC-120 Cookshack Charbroiler CB036

triplebq

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 1220
  • If you are looking you ain't cooking
Re: Sous Vide
« Reply #29 on: March 30, 2020, 10:18:39 AM »
No I did not test with a thermometer but will. The water I added was about 140 degrees (my tankless is set to this) and when I fired up the unit it read 140 after a few mins. During the cook it kept saying 140 do I "assumed" it was 140.

Thanks for the suggestion.
Logged
Orion Smoker Blaz'n Grid Iron Cookshack FEC-120 Cookshack Charbroiler CB036
Pages: 1 [2] 3 4 5   Go Up
« previous next »