Skipped the smokin' (meat, that is)... tried something new.

[cmhbob]

Interestingly, this just popped up on my feed today:

http://ovens.reviewed.com/features/hands-on-with-anova-and-nomiku-immersion-circulators

 

[tRidiot]

Very cool... kinda steep, but cheaper than a whole sous vide cooker. I envision an industrial deep-fryer type machine with 4 separated compartments you can keep all at different temperatures.

 

[amcardon]

We don't do sous vide very often, but when we do it's in the crockpot, hooked up to a cheap digital temperature controller from Amazon ($15) in a project box with an outlet on top. I know it doesn't circulate the water for ultimate temperature consistency, but it gets the job done! Haven't done that in a while, I need to pull that out and pick up some ribeyes!

Sent from my A0001 using Tapatalk

 

[dennishoddy]

We don't do sous vide very often, but when we do it's in the crockpot, hooked up to a cheap digital temperature controller from Amazon ($15) in a project box with an outlet on top. I know it doesn't circulate the water for ultimate temperature consistency, but it gets the job done! Haven't done that in a while, I need to pull that out and pick up some ribeyes!

Sent from my A0001 using Tapatalk

You just jogged my memory. I have a temp controller in the shop that can control down to a degree or less. I use a turkey cooker at the moment.
This might be the ticket.