Originally Posted by TIMMAY
I guess if I really wanted to try this I could use my double insulated cooler. After it gets good and warm at the temp I want it loses about two degrees over 60 minutes. Hmmm... Got the gears turning for a bone in ribeye!
Yeah, we call that "Hot Tubbing" where I came from. No heating element but same results on shorter cooks. Great for steaks and 1-2 hour cooks. SV comes in handy when you do 48-72 hour cooks. It's actually better to drop temp than go over temp on short cooks. Under temp on multi day cooks can be deadly