bosco Posted October 1, 2015 Report Share Posted October 1, 2015 I figured it was something that I have to try so I decided it was time. I have been waiting for the nomiku wifi, however, they seem like they are delayed in production by almost 6 months. Anova wifi is ready to ship on the 15th of this month so I went with that plus 50.00 off when you pre order Went to a kitchen supply store and purchased a cambro 4.75Gal container with lid. This is 12x18x9 and should handle just about everything that I will need it for Quote Link to comment Share on other sites More sharing options...
egmiii Posted October 1, 2015 Report Share Posted October 1, 2015 I bought the Anova with Bluetooth using a $25 discount code earlier this year. I felt a little cheated when it was $60 off a month later, and now the WiFi version is out for less than I paid. So I'm a little pissed. That being said, I think the WiFi and Bluetooth are gimmicks. How hard is it to set the temperature using a dial. And why would you need to monitor it? You set it and forget it. Turning it on or off remotely seems like a food safety nightmare. Unless you plan to only cook large quantities of food, I'd suggest investing in the 6qt square Cambro for smaller cooks. I started with the 8, then bought the 6. Less water comes up to heat faster, takes up less counter space, puts less strain on the heater, and keeps the circulation velocity high. I use a binder clip to attach a ziplock to the sides. I also cover the top with aluminum foil. Works like a charm. 1 Quote Link to comment Share on other sites More sharing options...
bosco Posted October 1, 2015 Author Report Share Posted October 1, 2015 next time I am down there I will grab one thanks for the tip Wifi sure its a gimmick for the sous vide... but I love apps for cooking! I can see why you would be upset... but better to pay full retail and enjoy now then always waiting for the next price drop! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 1, 2015 Report Share Posted October 1, 2015 I think you will be very happy you are moving into sous vide cooking. To me it's an essential kitchen appliance. I am not familiar with the Anova, so I don't know how much space it takes up in the container. I have an 8L for my small one. You don't have to fill it with water just get it between the minimum and maximum depth for the water that your controller needs. The Cambros have covers that you can buy. I used a Dermal to cut out a hole for the controller. Quote Link to comment Share on other sites More sharing options...
bosco Posted October 1, 2015 Author Report Share Posted October 1, 2015 That is my plan with the lid Mackenzie Quote Link to comment Share on other sites More sharing options...
kjs Posted October 1, 2015 Report Share Posted October 1, 2015 Ya know you can sous vide on the stove top with just a good thermometer and a pot of water (for those on a budget). However the proper equipment does makes it easier. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 2, 2015 Report Share Posted October 2, 2015 I figured it was something that I have to try so I decided it was time. I have been waiting for the nomiku wifi, however, they seem like they are delayed in production by almost 6 months. Anova wifi is ready to ship on the 15th of this month so I went with that plus 50.00 off when you pre order Went to a kitchen supply store and purchased a cambro 4.75Gal container with lid. This is 12x18x9 and should handle just about everything that I will need it for I've had my Anova now for about 18 months. It's amazing. I have the original version. I normally just use a stock pot, since I'm rarely cooking for more than 2 people. I did buy a Cambro box (1.75 gallon) and the sliding lid for bigger cooks. Only used it a couple of times. Once cooking 8 steaks for a dinner and the other for doing a large corned beef brisket. While I love doing meat in it, I have to admit that the best cooks so far have been poached eggs (PERFECT!) and seafood (sea bass and shrimp were both outstanding). You will love what you can do with it once you get started. Almost as addicting as BBQ - no seriously! Here's a great book to get started if you don't have any reference materials on sous vide cooking. http://www.amazon.com/gp/product/1456336975?keywords=sous%20vide&qid=1443745878&ref_=sr_1_13&s=books&sr=1-13 Ya know you can sous vide on the stove top with just a good thermometer and a pot of water (for those on a budget). However the proper equipment does makes it easier. I can't imagine trying to maintain precise temperatures on a 24 hour sous vide cook with just a thermometer on a burner. IMPOSSIBLE! I will take my hat off to anyone who can poach an egg at 142F for 50 minutes using just a thermometer on a cook top! Because if you stray high on temps by more than a few degrees, the yolk will set. While there are cheaper options than an ANOVA, (example, digital temperature controllers on a crock pot) most are second rate at best. The circulation is very important to maintaining even temperatures in the vessel. Just my opinion, which is based upon actual experience. Quote Link to comment Share on other sites More sharing options...
tomahawk66 Posted October 2, 2015 Report Share Posted October 2, 2015 I second tony b on this: my first sous vide cook was a 4 hour 4 inch thick Tomahawk steak at 54C using an induction hot plate and a cast iron enamel lined casserole dish (photos are somewhere in the forum). Results were spectacular but man, I wouldn't do it again! Got the Anova and never looked back. I've done 72 hour 12lbs bone in lamb leg, 24 hour brisket, and dozens of 12 hour confit duck legs... So easy I now pre cook a week or two of meals and throw them in the fridge: SWMBO can then grab what she wants and re-heat for lunch or dinner when I'm away on business or I can throw a gourmet dinner together for the whole family in under 30 mins (including warming and searing times) Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
bosco Posted October 5, 2015 Author Report Share Posted October 5, 2015 I am going to pick up the 6qt today to have as well thanks for the advice Quote Link to comment Share on other sites More sharing options...
bosco Posted October 5, 2015 Author Report Share Posted October 5, 2015 I went to the store and returned my 20qt 5 gallon container. I replaced it with a 12 qt square cambro for now. They were sold out of 6 and 8 and are expecting them in the next month. I will probably order the 6qt to have as well once it is in stock. The 12 qt is actually a really nice size 1 Quote Link to comment Share on other sites More sharing options...
egmiii Posted October 5, 2015 Report Share Posted October 5, 2015 The 6/12 combo should work well. The 6 is good for when it's just a couple weeknight steaks/chops. The 12 is better for roasts and parties. Those tubs also work great for brine tanks when doing whole chickens. Quote Link to comment Share on other sites More sharing options...
bosco Posted October 5, 2015 Author Report Share Posted October 5, 2015 i am going to order a brining bin. I saw one a the local BBQ shop a while back. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 5, 2015 Report Share Posted October 5, 2015 Waiting for my next smoking wood order from Fruita to get their brining bucket. http://www.fruitawoodchunks.com/briner.html Quote Link to comment Share on other sites More sharing options...
bosco Posted October 5, 2015 Author Report Share Posted October 5, 2015 yeah that is a good one, think the same as the one I can get here. Quote Link to comment Share on other sites More sharing options...
DaveyR Posted October 6, 2015 Report Share Posted October 6, 2015 Waiting for my next smoking wood order from Fruita to get their brining bucket. http://www.fruitawoodchunks.com/briner.html Tony B i have both sizes and they are nice. The big one i need to remove a shelf in the fridge when using it but the small one just fits in nice and snug. Also if you want you can get it from http://www.thebriner.com/as they seem to be original manufacturer. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 6, 2015 Report Share Posted October 6, 2015 Briner is a couple of bucks cheaper, but charges shipping ($13), whereas Fruita doesn't - but you have to buy wood, too. Not a big deal for me, as that's where I get almost all of my smoking woods. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 6, 2015 Report Share Posted October 6, 2015 I have one that works best in the winter, I just fill it with very cold water some ice and put it out on the deck. No worries about it heating up around here in the winter;) Quote Link to comment Share on other sites More sharing options...
bosco Posted October 7, 2015 Author Report Share Posted October 7, 2015 I found the cambro 6 qt. for 15.00 with a lid hard to pass up lol. Anyways I now have the 6 and 12 qt it will be perfect. I will only use these for sous vide so I think next time I am in Toronto I may pick up a Briner. Their website has the large and Jr combo for a discounted price too. No hurry for that as I have never been a big brine guy. I need to focus on delivery of two awesome grills in the near future!!! Quote Link to comment Share on other sites More sharing options...
tony b Posted October 7, 2015 Report Share Posted October 7, 2015 I want the little Briner for doing pork belly/bacon, corned beef/pastrami, and maybe whole chickens. The large one would be a storage issue, given that I'd probably only use it once a year for Thanksgiving turkey. Hear yah, MacKenzie. I can do the same here in my garage in the wintertime. Only worry is keeping critters (raccoon and possums) out of it! Hence the reason it goes in my garage and not outside on the deck. The thing I like about the Briner is the insert that holds the food completely submerged. Yeah, you can use things like an old plate and brick, but the Briner just looks so much easier. Quote Link to comment Share on other sites More sharing options...
Cookie Posted October 18, 2015 Report Share Posted October 18, 2015 Wow, two toys I don't have...a wifi Anova and purpose built brining bucket. Time to remind Santa I've been nice... Quote Link to comment Share on other sites More sharing options...
