HOW TO MAKE A SOUS VIDE TANK FOR SNACK STICKS
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smokinbubba
24 canlkrfletcher Thx. I will be ordering one!
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I thought I would put one of these on the site to show how very easy it is.
I used a Coleman party stacker cooler. (Not tall, but perfect length to dump in a bunch of snack sticks and have minimal water with max insulation.-
remove the seat ring from your Sous Vide and draw a line with a sharpie where you want your hole. I do not recommend the corner, and be mindful of ridges on the inside.
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Use a hole saw or a dremmel to cut thru the top.
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Cut the hole. Notice there are 2 layers.
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Use a hot glue gun to fill in between the two layers. You dont want any water vapor getting in there.
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Let the glue dry really well (2 hours)
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Clean up the edges with a file or dremmel and you are done.
lkrfletcher Thanks for info on that cooler and the tip about sealing it. I wouldn’t have even thought about that. I have the Vacmaster but I just cut a notch instead of a hole. I had to get creative with the glue. Cutting a notch leaves a couple big holes to fill with the glue. I stuffed some parchment paper in there for a backing then glued it.
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lkrfletcher Thanks for info on that cooler and the tip about sealing it. I wouldn’t have even thought about that. I have the Vacmaster but I just cut a notch instead of a hole. I had to get creative with the glue. Cutting a notch leaves a couple big holes to fill with the glue. I stuffed some parchment paper in there for a backing then glued it.
Grimpuppy
Looks like you are all set to go. Congrats - Should work great. -
Looks great, let us know how you like it
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I just did 15lb of sandwich bologna in mine start to finish. No smoker required… cant believe I just said that. I’m sold. Without the SV I would never had attempted a 4" sausage. I have done chicken and salmon in it with excellent results. And I bought this thing for sausage! Whoda thunk it.
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Yup. Sous vide cooking is awesome across the board. Chicken, steaks, alcohol infusions, pork. All great.
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Try a chuck roast for 24 hrs. @ 135 F
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lkrfletcher I highly recommend this setup.
I found a CPVC slip coupling that with a small amount of inside sanding fit my sous vide unit perfectly.
Made the hole in the Coleman stacker and glued in the CPVC insert on both sides, very stable
Has worked beyond expectation for 2 plus years
It’s a lot faster to target temp and holds the temperature really well -
glen
Question Glen. How big is the tube on your sous vide or better yet what was the inside diameter of your coupler. My sous vide is 2 1/4 diameter and I am having the hardest time finding a cpvc that big.sbtech I temporarily have no access to my unit, it’s on loan.
2 possibilities:-
Find a coupling as close as possible but larger, if your sous vide unit is fairly close and will not fall through you are good to go
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If you have to use a smaller coupling try to get a “repair” coupling (no center stop). It needs to be pretty close in size because hand sanding with very coarse paper takes a while.
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Cut the hole the size of your unit and fill the void, if any between the lid structure with foam which is what a lot of folks do
You will be so well insulated a little leakage won’t hurt
Good luck
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
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sbtech I temporarily have no access to my unit, it’s on loan.
2 possibilities:-
Find a coupling as close as possible but larger, if your sous vide unit is fairly close and will not fall through you are good to go
-
If you have to use a smaller coupling try to get a “repair” coupling (no center stop). It needs to be pretty close in size because hand sanding with very coarse paper takes a while.
-
Cut the hole the size of your unit and fill the void, if any between the lid structure with foam which is what a lot of folks do
You will be so well insulated a little leakage won’t hurt
Good luck
glen Thanks Glen. I am getting excited to try the sous vide method. I was discourage with the amount of time using the smoker. It became a 2 day project. One day prep and stuffing and the next day start the smoker at 5am and maybe finish by 7pm.
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glen Thanks Glen. I am getting excited to try the sous vide method. I was discourage with the amount of time using the smoker. It became a 2 day project. One day prep and stuffing and the next day start the smoker at 5am and maybe finish by 7pm.
sbtech
You wont want to go back after your trial.Life is a Garden - Dig it.
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sbtech
You wont want to go back after your trial. -
sbtech I temporarily have no access to my unit, it’s on loan.
2 possibilities:-
Find a coupling as close as possible but larger, if your sous vide unit is fairly close and will not fall through you are good to go
-
If you have to use a smaller coupling try to get a “repair” coupling (no center stop). It needs to be pretty close in size because hand sanding with very coarse paper takes a while.
-
Cut the hole the size of your unit and fill the void, if any between the lid structure with foam which is what a lot of folks do
You will be so well insulated a little leakage won’t hurt
Good luck
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lkrfletcher I bet!!!
sbtech - Let us know how it goes and send some pics.
Life is a Garden - Dig it.
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twilliams you definitely will love the investment!!! It’s like a grinder…can’t live without it once you use it! Lol
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sbtech I didn’t but probably a good idea My PVC did tighten up slightly on the first 170 F cook
Maybe I am getting by since I almost never go higher than 150 -
glen said in HOW TO MAKE A SOUS VIDE TANK FOR SNACK STICKS:
Try a chuck roast for 24 hrs. @ 135 F
Just me thinking out loud here, but holding a raw cut of meat for 24 hours in the danger zone sounds ill advised to me.
Danger zone being between 40 F and 140 F for longer than 4 hours, where food pathogens can grow.
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sbtech I didn’t but probably a good idea My PVC did tighten up slightly on the first 170 F cook
Maybe I am getting by since I almost never go higher than 150glen I finally found one but it was very expensive. It says guaranteed to 200 degrees F. It is a one time buy for a great cause and a permanent cooking equipment because now my wife is using it everyday even though it was my idea and of course thanks to y’all for all the info on sous vide. Will post when done.
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