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Old 01-08-2012, 05:06 AM   #21
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Originally Posted by lotbfan View Post
working backwards, I have a diy sous-vide with a lab recirculator that I built a few years back, maybe i should try mashing in it...
I had the same thought exactly- try to use my sous vide machine as a portable entire RIMS system. I actually built an immersion circulator Sous Vide machine, and i thought about adding a filter to the inlet and converting it to an Immersion RIMS tube. 1500 watts and an integrated 3.3 gallon per minute pump. Would be fine for a 15 gallon kettle. (the holes on the backside are supposed to be covered, but my 41mm fan screens haven't arrived yet even though they were ordered november 29th). The second PID on its own switch is for if I decide to use a needle probe sensor on whatever is cooking, so an alarm can go off when it hits the right internal temperature.

*EDIT* the links don't work anymore. You can see it at my website.

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Old 01-08-2012, 08:41 AM   #22
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i used a nesco turkey roaster and an air pump. the best corned beef. made if last march and plan on doing it again this year.
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Old 09-07-2012, 10:06 PM   #23
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now I know how they must cook prime rib
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