Reddit mentions of Cambro 12SFSCW135 12-Quart Camwear Square Food Storage Container, Polycarbonate, Clear, NSF

They're called Cambro containers. I use them for making bread

Camwear Polycarbonate Square Food Storage container, 12 Quart
https://www.amazon.com/dp/B0001MRUKA/ref=cm_sw_r_cp_apa_hDwVzb3F77MXP

Cambro makes polycarbonate containers as well. I wouldn't go lower than 12qt for SV. I guess 8qt wouldn't be too bad if cooking for just 1 or 2 people.

https://www.amazon.com/gp/product/B0001MRUKA/

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I was mistaken, it ends up being ~ $35, but I've been using this set up for over a year and it's never given me an issue.

12 qt cambro

corner cut-out lid for 12 qt cambro.

Not previously mentioned I rest my set-up on one of these dish drying mats to insulate (protect) the stone counter top from heat damage (expansion). Still, $40 beats whatever the cost is of the annova setup!

A bit deep to reach minimum water level unless you are cooking massive pieces of meat...
Save your Homer bucket for outdoor projects.

12 qt Cambro polycarbonate container with lid.

http://www.amazon.com/gp/product/B0001MRUKA/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

Best all around container IMHO

I dont know that it had a huge impact to be honest, fat makes flavor right?
Deer for me doesnt taste gamey, neither does moose so I always wonder if i am just used to how it tastes after all these years compared to beef.

I put it in to my pot, it held the heat very well, only went up or down by .1 degree the entire 70 minutes.
I only had a gallon or so of water in it, didnt need much for the size steak i was cooking.

I picked up a 12 quart container to cook bigger items like the ham i plan to do next weekend and a moose chuck roast after that.

http://www.amazon.com/gp/product/B0001MRUKA/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

You can get them on Amazon too. https://www.amazon.com/Camwear-Polycarbonate-Square-Storage-container/dp/B0001MRUKA

It is super simple. Anova even has an app so you can monitor your cooker while you are in another room. They are on sale right now which is why I pulled the trigger.

anova precision $155 w the code SPRING25

12 qt container $24.95

container lid $11.08

apparently you can also just float ping pong balls on the top as well - having a lid insulates and slows the water evaporation

cheap adjustable rack to keep the meat in place $13.21

vacuum sealer $69.99

but for this you can just use freezer bags and water displacement to get a similar outcome

12quart cambro. Here's the link: http://www.amazon.com/gp/product/B0001MRUKA?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00

I also have a bigger one - with 5 chops and that ikea organizer, it was full. Didn't seem to be a problem though.

12 Quart Cambro. It fits my anova, and a bag rack perfectly:
http://i.imgur.com/NhlvmY2.jpg

Edit: I bought on amazon, although I expect you might be able to find it cheaper:
http://www.amazon.com/Camwear-Polycarbonate-Square-Storage-container/dp/B0001MRUKA/ref=sr_1_4?ie=UTF8&qid=1407864211&sr=8-4&keywords=12+cambro

Much like others, I've purchased a clear plastic food storage container (12qt) with a lid that was easily modifiable to fit the circulator. The Anova fits perfectly into the corner and circulation is great.

The 12qt is almost a perfect cube, where the 18qt and 22qt are the same width & depth, only taller. Previously I had a hacked-together cooler, but these clear food containers work much better imho.

http://amzn.com/B0001MRUKA

http://amzn.com/B002PMV79E

edit: words

Not rectangular, but a lot of people use this cambro:

https://www.amazon.com/gp/aw/d/B0001MRUKA/ref=mp_s_a_1_1?ie=UTF8&qid=1480213002&sr=8-1&pi=SY200_QL40&keywords=cambro+12+qt&dpPl=1&dpID=31%2Bg6k5lF9L&ref=plSrch

Why not put the chamber in a water bath set up with a SouzVide? That's what we use for our CLS systems on the recovery pot.

Here's what we use combined with a 22qt poly restraurant container.

anova sous vide $200

poly container

I have 2, one smaller for my daily stuff:

Camwear Polycarbonate 12 Quart https://www.amazon.com/dp/B0001MRUKA/ref=cm_sw_r_cp_api_vCT1AbA0R3B10

And a second for higher volume cooking:
LIPAVI Sous Vide Container https://www.amazon.com/dp/B014U596GO/ref=cm_sw_r_cp_apip_H6AvKrmB7Nvum

I’d say you should start with the 12 quart but neither are very expensive. Also consider some ping pong balls for longer cooks to simplify any problems with evaporative loss. https://www.amazon.com/dp/B01IEB5T2U?ref=yo_pop_ma_swf

I use www.seriouseats.com as my resource for everything sous vide.

Welcome to sous vide, you’re going to love it.

I finally got a better container for my Anova so “Searing” week seemed like a good time to try and sous vide something again. I recently grilled some pork chops (on one of the few snow-free days we’ve had this spring) with great success, so this recipe for Reverse-Seared Sous Vide Pork Chops was a natural fit. I cooked them at 140 for 4 hours and then seared them in a mix of butter and olive oil. These were a great success: delicious, tender, and juicy.

For my MetaTheme, I wanted to make some sort of flaming cocktail. I settled on a Flaming Dragon’s Blood because it looked delicious and the deep red color kind of reminded me of meat, which fit well with the theme. This was surprisingly tasty, and the flaming presentation is always fun.

This is what I use at home. This brand is used in professional kitchens.

Camwear Polycarbonate Square Food Storage container, 12 Quart https://www.amazon.com/dp/B0001MRUKA/ref=cm_sw_r_cp_apa_BcFSAbKAGC53Z

Source: am cook