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super easy to just let is sit there and cook away :)

I really like the Anova Cooker and plastic tub thing I bought. Makes it so easy to just seal stuff up and toss it in. Temps stay dead on... so far the favorite thing is 72 hr beef ribs... just salt pepper and seal and toss them in... come out super tender... cheap too! :)

Tried the torch, it was ok, I guess... prefer the pan method for browning. I can see maybe ribs or odd shaped pieces for the torch...

Just curious, never been to one, where are you that has one? cant seem to recall hearing of one.. though i havent ever looked.

I also got an Iwani Torch, will try that when I get some butane for it...

I did 4 trys with my ebiab before getting this to make sure i liked it. worked great, I can see where i would do something bigger like that in the ebiab rig. Hard part would be getting the vac seal bag big enough..

Santa finally brought me a real Sous Vide machine instead of my eBIAB rig. Wow... so easy to cook in this... just vac seal whatever and cook away then sear it... Lamb rack came out so perfect!!

Brewed this this morning. Came out ok, horrible efficiency because of my crappy CBS system, but it tastes great! had some 2206 I will use with it... used Magnum for bittering and Hal for the other two additions...

I just ferment in my blichman conical and then dump in the keg. and purge air with co2 and pressurize and stick in fridge at 33 degrees. I have several so i keep rotating them out. After going in the keezer , usually after a few weeks in fridge they are ready. get about a cup or so of yeast and...

Second attempt at this. Steelhead, came out perfect. Cooked at 124 for about 45 min. Just added salt/pepper a little olive oil and lemon to bag and dropped them in. Ordered tha Anova unit... will see how it works...

Going to try salmon tonight...we did buy a dedicated unit but it's not here yet...consensus seems 122 for 30 to 40 mi n?

so you can just dry them in the oven and use them for baking afterwards??

it tasted fine. I went by a few online tables I found... they said 130 to 135. I was thinking that it seemed too low. well it wasnt. I should have started at 130 I think...they said 2 hrs and i went about 2.5 because wife got home later than I was expecting... but taste was fine, I used some...

here is the result...

agreed. I used a 6 in 650 cfm with a straight shot of 3 ft or so out the wall, I still get quite a bit of condensation on the hood... plus the fact that it ROARS like a freight train!

Well came out more med well than med rare...but I like the process, 136 is too high.

trying some lamb loin chops now... i set at 136 for 2 hrs? does that seem right?

Also...a bit confused about how long it takes...can you leave it too long ? Etc

Yes I do have vac sealer...ive seen the term for awhile but didn't understand it til now...i use bcs 460 controller on it..

Yes I know its overkill... but its free and basically the same concept. Just wondering if anyone else has used their EBIAB rig for doing this and how it turned out? I've watched a few videos on it and it seems like a great way to cook, but want to try it for free before going to smaller kitchen...