(Part 2) Best products from r/sousvide

Craft stores like Michael's & Jo-ann's will often have them as well. I use them to make different flavors of egg bites on just about a weekly basis! You can also buy alternative jars, like Weck jars. I have a set of these, which are really great during the holidays when you want to look fancy, haha:

https://www.amazon.com/gp/product/B00F739OFC/

They're pretty pricey at $24 for a 6-pack, but the restaurants around here charge $6 for a single creme brulee about that size, so I think the cost trade-off works long-term.

Lately I've been building up my Oui jar collection, which are mini single-serve yogurts from Yoplait, sold by themselves as singles, or in small packs, which have cool shapes. They have a full-size & a half-size version (both of which are small). For sous-vide, I've been using these lids:

https://www.amazon.com/gp/product/B0169E49HA/

They fit the Oui jars perfectly & work great for sous-vide; the only downside is that they are ridiculously expensive for what you get (~$4.25 shipped each, once you break the cost of a 2-pack with shipping down). But again, I look at it as the cost of going out to eat vs. the cost of having a tool in my kitchen that I will be using for years to come, so it kinda-sorta makes it worth it, especially as I use tiny jars for yogurt, creme brulee, pots de creme, custards, puddings, jellos, and all kinds of other little fun stuff like lemon curd, homemade jams, and to hold spices in.

I may or may not have a small addiction to tiny glass jars...

/u/geetarobob already linked to an example of what a chimney is, but here's what's great about them. Generally, these are used to start charcoal for a traditional charcoal grill. It efficiently keeps all the coals together so that they ash over more quickly and get you grilling with less prep time.

However, another thing that happens in these is that it concentrates all the heat into a single area. Just above the opening of the chimney can get quite hot, several hundred degrees hotter than just open charcoal. It's also the perfect size for searing a cut of meat.

So what you can do is get a very small grill grate like this one or for a bit more you can get something like this. Place it over the chimney as it's heating up and it will get super hot. Wait for the charcoal to ash over as open flame can singe the meat and impart a bitter taste. Once everything is ready, place your sous vide meat onto the grate and give it 15-30 seconds per side. You will be left with a cartoonishly perfect sear.

Any burner that can go at least 70,000 BTU will do a great job. That's about five times what most indoor natural gas or electric ranges typically generate on their regular (non-wok) burner. If they even have a wok burner. The Bayou Classic is a workhorse, a friend of mine has one that I've used a few times, and will easily do the job.

I have this one which is 200,000 BTU and is, well, let's just say intense. I usually run it at about 1/3 throttle max. It will burn the hairs off your arms if you're not careful. But wow, it really works. Apparently Amazon doesn't have it currently in stock, but you can find other's like it for around $100. Note the size of the burner. It's a large diameter. That means unless you have at least a 12" pan some of that flame is going to go right up the sides. Keep that in mind. The Bayou Classic has a smallish burner in comparison that has a more concentrated heat source that still spreads out plenty. What the 200,000 BTU burner excels at is large pots of water or oil. It can bring five gallons of water to a boil quickly, which if you are making beer or crawdad boils is great.

Lipavia Sous Vide Container - 26 Qt works perfectly for me. It's too big for 90% of what I do but when I want to do several racks of ribs or steaks for the extended family, the extra size is great. I also use it to hold all my sous vide stuff (vacuum sealer, Joule, bags, etc) when I'm not cooking in it.

https://www.amazon.com/LIPAVI-Sous-Vide-Container-Polycarbonate/dp/B014U596GO?ref=ast_p_ep

This foodsaver works perfectly for me.
https://www.amazon.com/FoodSaver-Vacuum-Sealing-System-Starter/dp/B0044XDA3S/ref=sr_1_9?s=home-garden&ie=UTF8&qid=1518471516&sr=1-9&keywords=food+saver

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

I have a similar btu high pressure propane brewing burner and I have used a cast iron skillet on it for searing. It was almost too hot on full throttle. I switched to a lodge grill pan and it works better than the standard cast iron skillet. Target had them on sale a while ago for $18. Nice grill marks too... Something like that makes a better wok burner than sear burner in my experience. Great for outdoor stir fry.

https://www.lodgemfg.com/griddles-and-grill-pans/10-5-inch-square-cast-iron-grill-pan.asp

Kinda a pain to drag everything out just for a two min sear so I switched to one of these:

http://www.amazon.com/gp/product/B00522F2R2?psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00

Now I just set this on my outdoor propane grill for a nice working level height. It has plenty of btus (15,000) for a 12 inch skillet of your choice. Butane canisters are easily available at local asian food stores.

Have fun

> I like the idea of app functionality

The Anova app is pretty well reviled. And it's not really needed. Every unit will have really simple controls on it.

I typically go searching online for a recipe and use the time/temp they recommend. But after a while you get a feel for it. Chicken breasts are 145F ffor 2 hours, steak is 130F for at least 90 minutes, and so on.

I bought the Instant Pot model and so far it's worked really well. I like that it's super easy to clean. I didn't think that would be a thing, but if a bag leaks I want to be able to clean it.

I just bought the below one with the lid for my Anova, it stores my vacuum sealer and everything associated with sous vide and is perfect if I want to do a bigger cook. For smaller cooks I just use my stock pot or the inner pot of my 8qt instapot with the below lid. It works perfectly.

LIPAVI Sous Vide Container - Model C20 - 26 Quarts - 21 x 12.8 inch - Strong & Clear See-thought Polycarbonate - Matching L20 Rack and Tailored Lids for virtually every circulator sold separately. https://www.amazon.com/dp/B014U596GO/ref=cm_sw_r_cp_apa_i_TRG5Cb18KENGR

Sous Vide lid for Anova Precision, No special container needed, holds itself open, Silicone, Lifetime Warranty, not for Anova Nano https://www.amazon.com/dp/B07CFPJM6N/ref=cm_sw_r_cp_apa_i_qVG5CbZFTPS9B

The way I read his post, I thought he was referring to a roll which is full-width (about 11", 28cm), but which is cut-to-length.

So not cutting them in any special way to make them wider, for instance, but merely cutting off a long piece, and using that to provide the size that's needed.

This seemed like the most practical approach to me too. I believe there are wider vacuum sealers, but they are uncommon and expensive. The simplest thing, I believe, will be to use a long piece from a roll.

Now, Foodsaver does sell special, extra-large bag rolls. This material is pleated, so it can expand, while still being sealed in a normal-width vacuum sealer. And you can still cut them to the required length:

Foodsaver Expandable Rolls

$31 for (2) rolls, each 11" wide by 16 feet long, so somewhat more expensive than normal, but maybe they'd help you accommodate bulky things, if just an extra-long bag isn't enough.

We originally bought almost this exact setup. Eventually we added a container sleeve, too. We've been really happy with it (the Sous Vide doesn't seem to need to work nearly as much to keep the water at temp). There are a number of different companies that make them but we ordered this one (https://www.amazon.com/dp/B073VKN7TM) about 3 months ago and love it. Not only does it keep the water at temp but it also helps protect you counters without needing a trivet. :-D

Edit: just saw someone else already mentioned it below.

• Purchased steak at Sam’s Club https://ibb.co/dr769x2
  
• Coat the steak with koji rice and store in the refrigerator uncovered for 48 hours. This imitates a quick dry aging process and the enzymes in the koji rice break down the meat and dehydrates the surface of the steak.
  
  • Koji rice https://ibb.co/Ws9hQkp
    
  • Koji rice on steak prior to refrigerating https://ibb.co/9c2pbtT
    
• After 48 hours, carefully scrape the koji rice off steak with the back side of a knife. Use cold water to help remove it completely. Pat steak completely dry with paper towels.
  
• Prepare the steak with salt, pepper and a little bit of garlic powder.
  
• Vacuum seal the steak in the bag and be sure to add a bone guard with a little bit of extra plastic bag to ensure no accidental bag ripping. https://ibb.co/zmhVznp
  
• Sous vide for 3 hours at 135° https://ibb.co/P5z2LyS
  
• Remove from bath and COMPLETELY PAT DRY with paper towels
  
• I use this 200,000 BTU burner outside https://ibb.co/0txz6YH
  
  • Concord Deluxe 16" Banjo Single Square Burner Stove Brewing 200,000 BTU Equipment Supply. Great for home brewing https://www.amazon.com/dp/B0771WRDGT/ref=cm_sw_r_cp_tai_NkzACbSPJ7C8E
    
• Sear in cast iron pan with avocado oil and butter towards the end. I scoop the butter once melted in the pan over the steak with spoon.
  
• Add chives on top of steak after sear for presentation
  
  Hope this helps...

Get him this cooler as a cooking vessel. He can cut a hole in the corner of the lid and it will hold heat better, and won't lose water over long cooks. FYI the anova precision cooker works like a charm with this cooler.

Edit: the red one is 22 bucks and fast shipping.

Edit 2: I ought to answer your question: no, there's no real need for a vacuum sealer, although I would like to own one. I'm saving for a Vacamaster chamber sealer. I currently use freezer ziplock bags and they work just fine. The cooler is far more important, imo, because you can fit quite a bit more in it than you can with most containers. Also, yes it is an it larger than the anova's capacity, but because it's a cooler, it will work just fine.

There's also a wire rack that will keep things separated for better circulation between multiple items.

Haha yeah, I bought a huge Rubbermaid container on Amazon along with it's accompanying lid.. I found a cardboard box that fit the container perfectly, put a trivet in it, then double-wrapped another cardboard box around the first box to insulate it. Ofc I cut out a little hole for the Anova WiFi and use a towel to cover up the other space. Pics attached :)

#1 and #2

It's not a bad deal if you need the sheet and rack as well. Provided those two pieces are of a quality that would rival something for close to $100 in the stores.

If you don't need those things then it's just a prettier version of the heat shrink torch from Bernz. The BZ4500HS is a torch that throws a wider flame used to heat shrink vinyl and is available from Amazon for $50. Though it's definitely not as pretty as the all white Apple-esque version from Sansaire.

I don't think anyone that already has a Bernz soldering torch would benefit enough to warrant buying this. Though if you don't have a torch at all yet, it might be a better option.

That being said I doubt it fits the Searzall, though I don't know if it's still necessary when using the wider flame from the BZ4500HS.

http://www.amazon.com/Ziploc-Vacuum-Starter-3-Quart-1-Pump/dp/B003UEMFUG/ref=sr_1_1?ie=UTF8&qid=1377408035&sr=8-1&keywords=ziploc+hand+pump+vacuum

this with the gallon sized bags. they loose their seal after about 30 minutes so you have to make modifications.

1. as soon as you are done pumping out air, put tape over the vacuum port.
   
2. during cooking, i think it leaks some air in with the normal opening. i think you can mitigate this by putting some oil on the track. its a tip i recently heard but havent tried.
   
   pulling the air out and then taping over the vacuum port with clear packing tape lets them keep a pretty good hold.

I have a couple of the Cellar Made Easy-Open Sous Vide Lids for the 12 Qt Rubbermaid and sized for a Joule. They are a tight fit on the container, but generally work well. I presume the 22 Qt for Anovas would be fine too. Never understood the point of those hinged lid setups, since they just interfere with complete access to the container.

https://www.amazon.com/Cellar-Made-Easy-Open-Rubbermaid-Containers/dp/B01M3VH3UK/ref=sr_1_5?keywords=Cellar+Made+Sous+Vide+Lid&qid=1566703869&s=home-garden&sr=1-5

Not OP but I am using these this year for a ten pound rib roast, I'm sure it'll fit a turkey but the instructions do say to do two seals and I will double bag it to make sure I don't ruin an expensive piece of meat.

FoodSaver 11" x 16' Expandable Heat-Seal Rolls, 2-Pack https://www.amazon.com/dp/B00851QSDO/ref=cm_sw_r_cp_api_i_axP3Db1H31T26

I've got the same rack and love it (link here). It also works great for holding bags vertical in the freezer for liquids. ;)

I really like the ~$12 silicone lids that have come out for the popular 12qt square Cambro/Rubbermaid. There are Joule/Anova specific models, and models for side/corner mount. They seal really well (though I wouldn't rely on it for transport), make it easy to leave your circulator in place while you move your food in/out, and are only a few bucks more than the stock polyethylene lid.

For the Anova One, corner mounted, it's a perfect seal around the main body, with a roughly 1-2mm x 2cm gap on each side of the mounting bracket, which I just plugged with tiny wads of paper towel as a preventative measure. Personally not big on the yellow-green color, but function over form.

I originally had a PE lid that I cut out to fit my Anova, but it cracked this past winter when I was transporting it in the cold, possibly helped along from all the thermal cycling over the years. It wasn't a perfect seal since I just kinda hacked away to make the hole, so I just stuffed the gap with aluminum foil, which worked to keep moisture away from the Anova's vents. Now, the silicone lid looks way cleaner.

Not affiliated with them in any way, just a happy paying customer.

For $5 you can get a hand pump and some special bags made by Zip-lock. I use these all the time, but note that the bags are slightly more expensive than standard ones (there's a small one-way valve on them). But result is less air in the bag so less floating, and never really need a powered vacuum though it is still nice for giant cooks like pork shoulder.

Not the same thing, but these can get pretty close. The first one anyway. The second one just looks interesting and is cast iron.

https://www.amazon.com/Onlyfire-Stainless-Charcoal-MiniMax-9-Inch/dp/B015Z778RU?ref_=fsclp_pl_dp_5

https://www.amazon.com/Weber-8834-Gourmet-System-Grate/dp/B0044ERTDY?ref_=fsclp_pl_dp_11

I can see how that would be costly. Luckily for me I have a restaurant supply place nearby that I grabbed one at. I have the 12 quart but I think the size is the same on the 18. Its the EVERIE Silicone Lid for Cambro Sous Vide Container 12 Qt, Fits Anova Sous Vide Cooker (Corner Mount)

It works really well keeping the steam inside and away from the unit.

Here is a link to the listing on Amazon:
https://www.amazon.com/EVERIE-Silicone-Cambro-Container-Cooker/dp/B07689J54B/ref=sr_1_9?ie=UTF8&qid=1525383894&sr=8-9&keywords=cambro+lid

This is the one that I use (Inkbird ITC-308):

https://www.amazon.com/gp/product/B011296704/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

I have it and an anova. I like the inkbird for multi-day cooks because I don't like hearing the anova's motor running for days. Also, having two sous vide options is good for planning if I'm going to sous vide vegtables and meat for the same meal.

I cooked a chuck roast at 131 for 3 days with the inkbird in a crockpot. It worked very well. You want the crockpot on hot setting with water until it gets close to the target temperature, then turn it to the "keep warm" setting. On keep warm, the crockpot + inkbird kept it consistently at 130-131 the entire time.

LIPAVI Sous Vide Container
https://www.amazon.com/dp/B014U596GO/ref=cm_sw_r_cp_apip_9zqf8MlJzzgZS/u/

I like the size of this one for larger cooks, and it is a good depth. you can fit a lot in it. For huge cooks i break out the coleman cooler though

Lids can be problematic because I will bring all the condensation and heat directly to the unit since that’s the only area it can escape. I recommend ping pong balls, they work very well at minimizing evaporative loss and are cheap. https://www.amazon.com/dp/B01IEB5T2U?ref=yo_pop_ma_swf

It's great for a bachelor. I still make at least 3 servings and have left overs. Also, you can get something like this https://www.amazon.com/Secura-8100MC-Portable-Induction-Countertop/dp/B0045QEPYM/ref=sr_1_5?ie=UTF8&qid=1492464517&sr=8-5&keywords=induction+cooktop

that will help with finishing

I love my Gamesaver (link on amazon). Be sure to buy the mega-rolls of third party bags, they are tremendously cheaper. (example)

Hi, I have got a sous vide rack about 2 weeks ago, it really keeps my food submerged. it is free . You can find the Amazon seller--Geesta on Facebook, I don't know if they still send it for free.

https://www.amazon.com/Stainless-Steel-Adjustable-No-Float-Containers/dp/B07DFLZPC3/ref=sr_1_4?ie=UTF8&qid=1538012117&sr=8-4&keywords=sous+vide+rack

Another user here of the 3 gallon/ (12 quart) rubbermaid container and lid. I cut a very small hole in the lid for my anova to fit into and it hardly loses any water even on >24 hr cooks. Plus the lid is flexible enough to just lift one or two corners and position bags. you can also use it to keep a zip top bag in place instead of clips or vacuum bags.

http://smile.amazon.com/gp/product/B000R8JOUC?psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s00

http://smile.amazon.com/gp/product/B000VAUFD6?psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s00


I also use this ikea pot lid organizer to help separate bags or weigh down food that just keeps wanting to float. It is pretty nice because you can turn it around and remove pegs to customize the shape for what you are cooking.

http://smile.amazon.com/gp/product/B00TJTWR04?psc=1&redirect=true&ref_=oh_aui_detailpage_o05_s00

Something else that is nice to use is a pair of tongs with silicone tips so that they don't rip your bags but still grip your food for removal or changing the placement of food, because you don't want to stick your hands in hot water!

http://smile.amazon.com/Vivree-Kitchen-Tongs-Set-Stainless/dp/B00XGXGP3Y/ref=pd_sim_79_3?ie=UTF8&dpID=41nuul3KFhL&dpSrc=sims&preST=_AC_UL160_SR160%2C160_&refRID=0TK46SWSYA8WEN7S6YPR

The BZ4500HS is $67 on amazon I got one and like it. I'm also interested in trying one of those weed burning torches you hook up to a propane tank, for around $20-30 you can find them at places like Harbor Freight

If you have access to an outlet outside, I'll suggest something a little different. A portable induction burner will offer you a greater amount of control and should allow you to get a good sear outside, without charcoal.

That's the one I use as well, works great.

I've also set it up with This, and This for a very smooth SV setup.

Ummm.

SO-VIDA Sous Vide Container Sleeve For The Rubbermaid 12 Quart (18 & 22 Qt Available) - Protects Your Work Surfaces and Saves You Electricity From Increased Insulation https://www.amazon.com/dp/B073VKN7TM/ref=cm_sw_r_cp_api_i_s9yaBb2FH8JF9

Read a bunch of reviews, ended up reading this one: https://www.seriouseats.com/2018/12/best-sous-vide-immersion-circulators.html

Which sold me on the Instant Pot which I found for less than $70: https://www.amazon.com/gp/product/B07898VZN9/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1


It's been amazing, and the price is great. It doesn't feel cheaply made, it's solid and heavy- feels like an Anova. You could definitely use it as a bludgeoning tool for indiscriminate murders. I've been using it nearly nonstop and have had nothing but perfect results every time. For food I mean. Not murders.

Cambro containers are pretty much gold standard commercial kitchen gear. No staining by food, doesn’t leech chemicals or flavor, and long lasting.


12 qt cambro

corner cut-out lid for 12 qt cambro.

I rest my set-up on one of these dish drying mats to insulate (protect) the stone counter top from heat damage (expansion).

For my Anova PC I use the Rubbermaid 3 gallon space saver: http://www.amazon.com/gp/product/B000R8JOUC?psc=1&redirect=true&ref_=oh_aui_detailpage_o07_s00 and the lid which is soft enough to cut with a knife: http://www.amazon.com/gp/product/B000VAUFD6?psc=1&redirect=true&ref_=oh_aui_detailpage_o07_s00 I may eventually get a larger unit but for now this is what I have. I also ordered the Sousvide Supreme rack but have not received it yet.

I wanted a sous vide setup but I wanted to keep it as close to $100 as possible. My "kit" arrived from Amazon last night:

• http://www.amazon.com/gp/product/B017HX16FA?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00
  
• http://www.amazon.com/gp/product/B003UEMFUG?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s01
  
• http://www.amazon.com/gp/product/B00J5IPF5I?psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s00
  
  It worked like it was supposed to, and turned a cheap steak into something decent:
  
  https://drive.google.com/folderview?id=0B7rA1_fCC5zDR3ZVNUhVdlo3dEU&usp=sharing
  
  The controls were not the most intuitive, but it doesn't matter enough to pay a premium.
  

I've got this one from duxtop and I really like it, but have started relying more on this gas cooktop. I like the gas because it gets hotter than the induction (by a wide margin), its cheaper, and I'm not limited to magnetic cookware for it to work. I also appreciate that I have to worry less about tripping over the power cord and pulling a 600º pan off the table.

I purchased the BernzOmatic 361472 BZ4500HS Heat Shrink Torch its great it disperses the flame so you don't get that unpleasant taste. For the torch you have you can purchase the tip from eBay and just screw it on your TS8000, its on eBay and called WORTHINGTON Torch Tip,Propane/MAPP,Use with 4NE84

re: electric i was looking at something like this

1800W sounds like a lot but not sure if it would be enough to get my cast iron to that surface-of-the-sun temp i like, since the dial apparently only goes up to 460 degrees

Nice job!

I accomplished something similar with this Rubbermaid container and lid.

The Rubbermaid lid is just plastic so I was able to cut a notch out using sharp scissors. This thread has a picture of my setup.

We bought a 12qt Polycarbonate food service container.

I then made a "Insulator" out of the Reflectix Bubble Wrap insulation that wraps around the vessle. Don't forget a lid either (and cut a hole for the circulator to slip through.

Alternately, a cheap cooler makes a good alternative.

This one is popular on another forum:
https://www.amazon.com/Coleman-Can-Party-Stacker-Cooler/dp/B002BMCLMU/

I do but I usually go hiking/surfing and don't spend that much time at home either. I just bought a temperature controller though, gonna hook it up to my crockpot, hopefully the set up works!
http://www.amazon.com/Inkbird-Itc-308-Temperature-Controller-Thermostat/dp/B011296704/ref=sr_1_3?ie=UTF8&qid=1464917971&sr=8-3&keywords=temperature+controller

IMO, 8 seems really small. My smallest is a 12, and my biggest is a giant 8 gallon or so cambro that is a tad too much. 12 quart is the right size for the square-opening ones, but for your larger one you'll want a rectangular vessel, because the larger square ones get too deep. Something like this: LIPAVI Sous Vide Container Model C20 https://www.amazon.com/dp/B014U596GO/ref=cm_sw_r_cp_apa_IQuCybNJMZ2RQ

Nevermind - I just zoomed in on your pic and researched the name on top. Really cool!

Cellar Made Easy-Open Sous Vide Lid for Anova Cookers use with 12, 18 or 22 Quart Rubbermaid Containers https://smile.amazon.com/dp/B01M3VH3UK/ref=cm_sw_r_cp_apa_Lis7Bb1TS3RWE

Not much cheaper, but this one is bigger and I really like it.

https://www.amazon.ca/Coleman-Can-Party-Stacker-Cooler/dp/B002BMCLMU

Looks like a normal crock pot and one of these https://www.amazon.com/gp/aw/d/B011296704?pc_redir=T1

I have one for homebrewing and it works well for that, so I'm sure it works for this too

Foodsaver makes expandable bags for items as large as a turkey, etc. I haven’t used them yet but they’re on my list for holiday cooking.

FoodSaver 11" x 16' Expandable Heat-Seal Rolls, 2-Pack https://www.amazon.com/dp/B00851QSDO/ref=cm_sw_r_cp_tai_wHiBDb6N6JFDK

I use a Rubbermaid tub with a custom fitted lid for a Joule to prevent any evaporation. You can find several for the Anova that is like this:

Cellar Made Easy-Open Sous Vide Lid for Anova Cookers use with 12, 18 or 22 Quart Rubbermaid Containers https://www.amazon.com/dp/B01M3VH3UK/ref=cm_sw_r_cp_api_OpaMBbEEKCQJ6

Alternatively if you use pots I hear good things about ping pong balls or “Sous Vide balls” as some people call them on amazon.

https://www.seriouseats.com/2017/01/how-to-insulate-sous-vide-water-bath.html

I’m not sure about eating it tonight. Your call :/

What kind of container are you looking at that's $40? A 12 qt container and lid is half that price.

https://smile.amazon.com/gp/product/B000R8JOUC/ref=oh_aui_detailpage_o01_s00?ie=UTF8&th=1
https://smile.amazon.com/gp/product/B000VAUFD6/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

You know, when my buddy (who's a HUGE Instant Pot guy) told me that Instant Pot was going to be making a sous vide I was picturing a pressure cooker that could somehow heat and circulate water while looking exactly like the Instant Pot I have at home.

Only when I googled it did it occur to me that was kind of a stupid thought...

How do you like the Instant Pot version? Does it feel sturdy, well-built, and is it easy to use?

Let me introduce you to my friend: http://www.amazon.com/Bernzomatic-BZ4500HS-Electricians-Shrink-Torch/dp/B00834RCLU/ref=sr_1_12?ie=UTF8&qid=1457916395&sr=8-12&keywords=bernzomatic

This is similar to what I do. I generally do two separate seals and I put each seal through the sealer (the element that actually melts the plastic together) on the "liquid" setting three times.

In general, I use the cheapest bags and rolls from Amazon and I've never had one fail.

These are the bags that I have purchased most recently:

https://www.amazon.com/gp/product/B001GP81OK/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B01CDY8SOK/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Would THIS help?

I use this:
Stainless Steel Sous Vide Rack with Adjustable No-Float Top Bar for Most 12qt Containers https://www.amazon.com/dp/B07DFLZPC3/ref=cm_sw_r_cp_apa_i_niOTCbHN4Y4NS
The top bar keeps stuff from floating up

You can also buy something like this adapter and this hose to run a TS8000 from a standard 9kg LPG tank, if disposables aren't your style.

You can use a regular boring old Crock pot to sous vide with, if you get a temperature controller.

I use a 6 qt crockpot. It has to be the manual kind with the knob, not one with fancy electronics and buttons.

I use the inkbird temperature controller.

http://www.amazon.com/Inkbird-Itc-308-Temperature-Controller-Thermostat/dp/B011296704/

I plug the crock pot into the controller, the controller into the wall, fill the crock with water and put the temp probe in the water. I try to keep the probe from touching either the meat (too cold) or the walls (too hot).

Not necessary, but I do it anyways, is an aquarium bubbler. I use the cheapest aquarium pump and some hose and a stone. The bubbles help keep the water moving around instead of stratifying into temperature layers.

The Inkbird has 1 degree of temp control. If I set it to 130, it'll kick on at 129 and off before 131.

Due to the heavy heat holding nature of the crock, I do get a little overshoot. Generally it'll kick on at 129 and kick off at 130 and then over shoot to 132 or so. So basically I can control it to within 3 degrees. So I just shoot a little low on my temps to compensate.

I'm not sure how hot the crockpot will go, but it would keep my ribs at 170 the other day without any issues, and with the higher temp I wasn't getting the overshoot I was at lower temps. I do know that it'll boil soups if I make soup in it, so I'd imagine it would go right up to 212* if I were patient.

I've been very happy with the results I've been getting so far. I'd like to upgrade, but I don't see the necessity unless I want to cook larger stuff that won't fit in the crock.

I've not seen that one! I use an inkbird unit:

https://www.amazon.com/dp/B011296704/ref=cm_sw_r_cp_awdb_qF45yb97BVBV0

It works just fine with the Crock-Pot. I've done a few steaks, a couple 36hr+ bacon cooks, chicken and veggies.

goddamnit, i did not know they sold a small one. ordering it today. Also, do you have a link to the smaller cast iron grate you're using?

edit: this is the grate I currently have: https://www.amazon.com/gp/product/B0044ERTDY/
its 12"; i searched amazon and couldn't find an 8" grate. Can I continue to use this one with the baby chimney?

I use a party stacker cooler:

https://www.amazon.com/Coleman-Can-Party-Stacker-Cooler/dp/B002BMCLMU/ref=sr_1_1?ie=UTF8&qid=1491263015&sr=8-1&keywords=party%2Bstacker&th=1

Hole cut out to fit the anova and cut it up the middle so you can open the lid without moving the cooker.

I use the 12 quart with this lid - https://www.amazon.com/Cellar-Made-Easy-Open-Rubbermaid-Containers/dp/B01M3VH3UK/ref=cm_cr_arp_d_product_sims?ie=UTF8

It is a good size, but I have two teenage sons, so we are always cooking a large quantity of food.

The instruction manual for the Sansaire Searing Kit confirms that it is simply a model BZ4500HS torch with a new paint job. http://www.bernzomatic.com/content/uploads/2015/08/Sansaire-Searing-Kit-Manual.pdf

The BZ4500HS torch is available for $70 on Amazon. http://www.amazon.com/dp/B00834RCLU/ Couple it with a sheet pan and cooling rack that you likely already own and you're set.

You are going to want the neoprene sleeve.

This lid works for the 8QT and up I believe http://www.amazon.com/Rubbermaid-Commercial-FG652300WHT-Lid-SSC/dp/B000VAUFD6/ref=sr_1_2?ie=UTF8&qid=1405516119&sr=8-2&keywords=rubbermaid+carb-x+lid

If you're on a really tight budget, I bought this from Walmart and it hasnt let me down yet.
http://www.amazon.com/Ziploc-Vacuum-Starter-3-Quart-1-Pump/dp/B003UEMFUG

Higher end butane stove burner + cast iron pan. Stick the pan in the oven under the broiler at max until the pan is piping hot, then bring it outside and set it on the butane burner at max.

https://www.amazon.com/gp/aw/d/B00522F2R2/

I use these for pork shoulders & briskets

https://www.amazon.com/FoodSaver-Expandable-Heat-Seal-Rolls-2-Pack/dp/B00851QSDO/

Try these - Foodsaver 11" Expandable Bag roll

I've gotten some big roasts in there.

I use this one...

https://www.amazon.com/gp/product/B014U596GO/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

along with this...

https://www.amazon.com/gp/product/B017TMJV8S/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1

it was just getting crowded in my 12 quart container...

I predict that you are not done with your upgrades. The second item is on my letter to Santa this year. Right now I'm using the insulated bags from BlueApron.


https://www.amazon.com/EVERIE-Collapsible-Container-Compatible-Rubbermaid/dp/B073S3TKD8/ref=sr_1_9?ie=UTF8&qid=1543092877&sr=8-9&keywords=rubbermaid+sous+vide+container+with+lid


https://www.amazon.com/SO-VIDA-Container-Sleeve-Rubbermaid-Available/dp/B073VKN7TM/ref=sr_1_7?ie=UTF8&qid=1543092877&sr=8-7&keywords=rubbermaid+sous+vide+container+with+lid

https://www.amazon.com/EVERIE-Silicone-Compatible-Cambro-Container/dp/B07689J54B?ref_=ast_bbp_dp


cambro’s are universal and 12 and 18 quarts have the same diameter

The instant pot 800W immersion circulator is also on sale for prime day, $54.99. Link

I have the same setup. Except I got the lid for the Nano, not the Joule.

Picked up this rack & heat mat, too.

You can also buy sous vide vacuum bags that use a pump to withdraw the air. Just stop when the gravy gets to the top. Here's one

https://www.amazon.com/Iwatani-35FW-Portable-Butane-Burner/dp/B00522F2R2/ref=mp_s_a_1_2?ie=UTF8&qid=1549129835&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=iwatani+35fw&dpPl=1&dpID=41El4tg68iL&ref=plSrch

I've purchased this bad boy few days ago and it came in last night. Did not have the chance to cook on it yet, but when i turned it on it put out some serious heat.

Doesn't need to be an "outside" one. You could use any cheap portable induction cooktop and drag it outside for use.
https://www.amazon.com/dp/B0045QEPYM/ref=cm_sw_r_cp_apa_sMPQBbGGHWN9Q

It will work with your castiron.

I was looking into getting that container... the lid is like $8, but someone wants to charge $25 for a precut one! Ridiculous when you can do it yourself!

That's the one I have.

This container

https://www.amazon.com/gp/product/B014U596GO/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

and the lid with the cutout for the wand

https://www.amazon.com/gp/product/B017TMJV8S/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

are not necessities, but nice to have especially for larger cuts.

This is the lid I bought for that exact container.

https://www.amazon.com/gp/product/B000VAUFD6/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

I find it stupid to pay for the pre-made lid as it literally took me 60 seconds to trace the Anova mount onto the lid and then cut said lid with pocket knife. But hey it ain't my money.