MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 12-14-2016, 11:01 AM   #16
TedW
is Blowin Smoke!
 
Join Date: 05-12-09
Location: Northern Michigan by the Pinkie
Default

OK on the Anova. This is a $150 item.

What sort of sealers are folks fond of?
TedW is offline   Reply With Quote




Old 12-14-2016, 11:03 AM   #17
bram03
Knows what a fatty is.
 
Join Date: 10-12-16
Location: Texas
Default

I just got my Anova, going to cook some chicken with it tonight and move on to some surf and turf for this weekend! The Joule is also highly rated. I would look at wither one of those...

Quote:
Originally Posted by TedW View Post
OK on the Anova. This is a $150 item.

What sort of sealers are folks fond of?
I'm going to use my food saver, or just a zip lock bag...
__________________
I live my life by a simple creed... Chili has no beans.
bram03 is offline   Reply With Quote


Thanks from:--->
Old 12-14-2016, 11:07 AM   #18
TedW
is Blowin Smoke!
 
Join Date: 05-12-09
Location: Northern Michigan by the Pinkie
Default

I'm wondering if there's much difference with the various Food Savers. Capacity, maybe?
TedW is offline   Reply With Quote


Old 12-14-2016, 11:22 AM   #19
Mikhail
Babbling Farker
 
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
Default

OK, I surrender. I just put this on my Christmas list. My bride sells a popular brand of vacuum bags, so no problem there.


https://www.amazon.com/NutriChef-Pre...&sortBy=recent


All I really want is to be able to make a good pseudo-prime rib meal without doing a whole roast.
__________________
PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320
Mikhail is offline   Reply With Quote


Thanks from:--->
Old 12-14-2016, 11:27 AM   #20
TedW
is Blowin Smoke!
 
Join Date: 05-12-09
Location: Northern Michigan by the Pinkie
Default

I'd want to be able to vac seal a big roast. I suppose that puts me in a $$ sealer category...
TedW is offline   Reply With Quote


Old 12-14-2016, 11:35 AM   #21
smoke ninja
somebody shut me the fark up.

 
smoke ninja's Avatar
 
Join Date: 01-03-14
Location: Detroit michigan
Default

I bought the Anova on sale.

It has worked flawless so far. I use my large stockpot and the temp is rock solid, id say it could easily handle a large roast or brisket.

I have a foodsaver sealer. Low end on the grand scheme. It's flaw is doing many seals in a row.one or 2 seals fine. Too many in a row can cause burn out. I use it for sous vide, if i was gonna need to use it for something large id just get a large bag, couldn't justify the xtra expense the the times id need it.
__________________
Let's all just calm down and smoke a fatty
smoke ninja is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Old 12-14-2016, 12:51 PM   #22
sleebus.jones
is One Chatty Farker
 
Join Date: 09-12-16
Location: Fulshear, TX
Name/Nickname : sleebs
Default

Quote:
Originally Posted by smoke ninja View Post
I have a foodsaver sealer. Low end on the grand scheme. It's flaw is doing many seals in a row.
Same with me, I got the cheapie. Inside it says to let it rest for 30 secs between sealing, not a problem. I've done big roasts in it and it works just fine.
__________________
-=<[url=http://www.bbq-brethren.com/forum/showthread.php?t=265227]Cookshack PG1000[/url] | GMG Davy Crockett WiFi | GMG Jim Bowie WiFi | [url=http://www.bbq-brethren.com/forum/showthread.php?t=246017]Cindy, the cinderblock reverse flow pit[/url] | Fireboard>=-
[url=https://dashboard.ambientweather.net/devices/public/d621760bf243b5f50d0f8503aba2bdca]The weather in Sleeb's backyard[/url]
sleebus.jones is offline   Reply With Quote


Thanks from:--->
Old 12-14-2016, 03:13 PM   #23
BillN
somebody shut me the fark up.

 
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
Default

Great post lots of info and I can hear an Anova calling my name, it's very faint but I can hear it. I don't have a sealer and I understand some folks just use Ziploc bags. Are the Ziplocs as effective?
__________________
Bill, from Cochise County Arizona
LSG 24 X 36 Horizonatal Offset w/warming oven,
32" fire pit with swinging cooking grate,
PK 360 w/Grill Grates
BillN is offline   Reply With Quote


Thanks from:--->
Old 12-14-2016, 03:25 PM   #24
jwtseng
is one Smokin' Farker
 
Join Date: 03-19-13
Location: Walnut Creek, CA
Default

Quote:
Originally Posted by TedW View Post
I'd want to be able to vac seal a big roast. I suppose that puts me in a $$ sealer category...
Hey Ted,

That's not necessarily true. Just get these rolls of 15" wide bags. You can cut off as much as you need to cover the length of the roast. Since most home sealers are 12" wide or less, you'll need to do a two-step sealing process. First put a seal across the corners of the bag on the bottom of the bag. Cut the corners off. Now the sealable width of the bag is under the 12" wide sealer bar of your foodsaver machine. Stick your roast in the bag, and repeat the two-step sealing.

Here's an example of the bags:



__________________
James T.
jwtseng is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Old 12-14-2016, 03:25 PM   #25
m-fine
is Blowin Smoke!
 
m-fine's Avatar
 
Join Date: 04-25-16
Location: Rochester/Finger Lakes NY
Default

I have an Anova wifi (900 watts) that I use in a 33 quart (8+ gallon) coleman stacker cooler and smaller vessels. I have not tried anything bigger yet, but it had no issues at all with the 33 quarts and I am sure can handle larger if you are not starting from cold water. You need three things, temperature measurement and control, heater, and circulation. Anything where precise temperatures mater will absolutely require the circulation piece. The immersion circulators like the Anova are a great blend of ease and flexibility.

I have done a mix of ziplock and foodsaver bags. Vacuum sealing is definitely easier and better for many things but not always necessary. If you can get almost all of the air out, you are good.
__________________
[Smoker: Lang 84] [Grills: Chargril on Lang & Webber Ranch] [Kamado: Pit Boss 24]
m-fine is offline   Reply With Quote


Old 12-14-2016, 03:25 PM   #26
TedW
is Blowin Smoke!
 
Join Date: 05-12-09
Location: Northern Michigan by the Pinkie
Default

I see we're on the second generation of Anova. There is a 800W Bluetooth and a 900W WiFi. I'm going for the 900W
TedW is offline   Reply With Quote


Thanks from:--->
Reply

Tags
sous vide, sousvide

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 05:59 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts