Had a few oppertunities to work with one at work, since my parents want to through a huge bbq for Christmas (don’t ask me why either) and I’ll inevitably end up doing most of the prep and working the grill, I thought I’d make it somewhat easier of myself and get a sous vide.
I’m willing to spend somewhere in the $100-150 range. There are just so many options out there that all seem to do the exact same thing.
Thought I’d ask you guys as to what you are using. So, what are you guys using and why?
The Anova is fantastic and rock solid. And the motor it has means there’s a ton of circulation, the heating unit does a good job, and it’s accurate to a couple tenths of a degree. I had a unit , years ago, that would control the temp in a crockpot, but man, this thing gets hot pretty fast and the water movement seems to help keep everything even. Looks like they’re $95 right now.
But if you’re talking BBQ, look at an actual smoker. I smoked turkeys for years in an electric bullet smoker, and while the heating element craps out after a couple of years, smoked brined turkey is the only reason to have turkey.
All of this is truth. Love my Anova, and turkey evolved from the primordial ooze exclusively to be brined and smoked, we just spent millennia figuring that out.