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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-27-2016, 10:18 PM   #1
Groundhog66
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Default Sous Vide Container?

Since Ron had to go and start that Anova sous vide coupon thread, I now need a container to cook in. Just curious, what type/size do you all use?

Was thinking something like


?
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Old 06-27-2016, 10:33 PM   #2
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I've got the Cambro version of that.
I manly cook for for two. I mainly just use a 8 quart stainless steel pot. Only use the Cambro or a cooler if I'm Doing 4 + steaks or a large cut.

I fill the pot with hot tap water, put it on the stove on high burner, dig out the anova, hook it up, and turn it on. Burner off and throw the bags in. Works for me.
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Old 06-27-2016, 10:42 PM   #3
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I've been using a large stainless pot but I want to rig a cooler up like Brethren Norm has... http://www.bbq-brethren.com/forum/sh...us+vide+cooler
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Old 06-27-2016, 11:52 PM   #4
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I used a five gallon pickle bucket from firehouse subs. $2.00.
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Old 06-28-2016, 01:50 AM   #5
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Quote:
Originally Posted by cowgirl View Post
I've been using a large stainless pot but I want to rig a cooler up like Brethren Norm has... http://www.bbq-brethren.com/forum/sh...us+vide+cooler
Yup and yup
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Old 06-28-2016, 04:50 AM   #6
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I don't have an Anova, a home built model. I use this:

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Old 06-28-2016, 08:19 AM   #7
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Quote:
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I've been using a large stainless pot but I want to rig a cooler up like Brethren Norm has... http://www.bbq-brethren.com/forum/sh...us+vide+cooler

I've been using a big stock pot since getting myself an Anova as a Father's Day gift last year. It's worked well enough that I haven't found the need to switch to something else.
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Old 06-28-2016, 08:28 AM   #8
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I've been using a big pot, too :) I do want to rig up something insulated for long cooks, but haven't yet.
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Old 06-28-2016, 08:31 AM   #9
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I used this Cambro container



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Old 06-28-2016, 08:39 AM   #10
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Looked into a serious container, but 98% of my cooks so far have been small enough to fit into a stock pot.
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Old 06-28-2016, 09:13 AM   #11
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Quote:
Originally Posted by Groundhog66 View Post
Since Ron had to go and start that Anova sous vide coupon thread, I now need a container to cook in. Just curious, what type/size do you all use?

Was thinking something like Rubbermaid Commercial FG631200CLR Space-Saving Container, 12-Quart Capacity: Amazon.com: Industrial & Scientific?
I have that with the lid and a small coleman cooler for the long cooks.
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Old 06-28-2016, 09:17 AM   #12
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Thanks for the mention Jeanie!

Nothing wrong with using a stock pot or any container for that matter. Where a cooler shines is when you do long sous vide cooks. There's very little heat loss and almost no water lost to steam.
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Old 06-28-2016, 09:21 AM   #13
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Great info, everyone...thank you.
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Old 06-28-2016, 09:28 AM   #14
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Quote:
Originally Posted by Groundhog66 View Post
Since Ron had to go and start that Anova sous vide coupon thread, I now need a container to cook in. Just curious, what type/size do you all use?

Was thinking something like Rubbermaid Commercial FG631200CLR Space-Saving Container, 12-Quart Capacity: Amazon.com: Industrial & Scientific?
When I first got my Anova I used a stockpot. The only concern I had was for longer, 48 hour cooks, that my wife would want her stockpot back or evaporation from the extended cook. So, I bought the 12qt Rubbermaid and matching lid. I made a cut out for the Anova and no longer need to be concerned about evaporation or my wife needing her stockpot. Happy Wife, Happy Life.
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Old 06-28-2016, 11:03 AM   #15
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I picked up the 12 qt Rubbermaid version over the Cambro as it was easier to attach the cooker to the side of the container. These do have a maximum water capacity of about 4-5 gallons unless you are using something that is heavily insulated like a custom cooler. For long cooks I just plastic wrap the top and never have to worry about losing water to evaporation.
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