Working on opening day 😭
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Jonathon the controller is from Auber Instruments. I ran PID controllers for 8 years and wanted the WIFI / App capability and also program capability to help drive consistency. It is capable of handling 1800 watts but I knew that I would be drawing more than that running 2 heating elements with fans from a convection oven so I hooked up a solid state relay in line to handle to load. The controller has 6 steps that can be programmed to jump to the next step based on time or temp from probes. It also lights the igniter in my smoker attachment when programmed to.
The other app shown is for the Fireboard thermometer. I purchased this so I could have a thermometer that I could move around to the grill or oven, access remotely and log sessions . It really helped me become aware of the heat variation that I had in my custom 1950 International Harvester fridge / smoker that was my grandfathers. This is why I added the convection oven fans and also the two fireplace fans.
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Jonathon my wife is going to kill me but I’ve finally got some use out the 2 roasters that we got for wedding presents 9 years ago. Way more consistent than using the grill or gas Turkey roaster.
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roxy2500 The cure will burn a red protein red but it is not going to change the color of chicken to that red. It has to do with the hemoglobin type of content. Unfortunately, other than adding an edible dye I don’t know how to get a chicken stick that color.
hotkarl That’s awesome, and I always go by the “what she doesn’t know” method of using things of hers or “ours” for uses outside their intended purposes! That is a seriously sweet set up and it looks like you’ve taken a few tips and made some awesome products with it!
Finishing in water is just better, it is faster, doesn’t dry it out and it is easier to control (like you said), I think more people don’t do it because a) they don’t have a sous vide cooker or b) they don’t want to mess with a turkey fryer type thing like Parksider uses or doing it on the stove is hard to maintain a consistent temp. A roaster will solve that and I think it is something that a lot of people have! I’m going to look to see if I can’t get us to stock a model to sell for this very purpose!
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roxy2500 The cure will burn a red protein red but it is not going to change the color of chicken to that red. It has to do with the hemoglobin type of content. Unfortunately, other than adding an edible dye I don’t know how to get a chicken stick that color.
hotkarl That’s awesome, and I always go by the “what she doesn’t know” method of using things of hers or “ours” for uses outside their intended purposes! That is a seriously sweet set up and it looks like you’ve taken a few tips and made some awesome products with it!
Finishing in water is just better, it is faster, doesn’t dry it out and it is easier to control (like you said), I think more people don’t do it because a) they don’t have a sous vide cooker or b) they don’t want to mess with a turkey fryer type thing like Parksider uses or doing it on the stove is hard to maintain a consistent temp. A roaster will solve that and I think it is something that a lot of people have! I’m going to look to see if I can’t get us to stock a model to sell for this very purpose!
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Parksider lol you won that war a long time ago, I still vac bag it but that’s just to keep any oils or particles out of the filer on my sous vide cooker…
And speaking of that, we just got new Weston Sous Vide units in! I am going to grab one right now!
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Parksider lol you won that war a long time ago, I still vac bag it but that’s just to keep any oils or particles out of the filer on my sous vide cooker…
And speaking of that, we just got new Weston Sous Vide units in! I am going to grab one right now!
Jonathon
Let’s have a look at it! -
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Very slim design, easy to setup. It’s been eating up fairly rapidly. I just timed it and it went from 105 to 110 in 4:15 so not quite as fast as the sv1 but certainly a good deal less expensive!
Guess I’ll have to cook steaks for Austin and I tomorrow?!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Very slim design, easy to setup. It’s been eating up fairly rapidly. I just timed it and it went from 105 to 110 in 4:15 so not quite as fast as the sv1 but certainly a good deal less expensive!
Guess I’ll have to cook steaks for Austin and I tomorrow?!
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800 watts
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon I just picked up a beer brewing device the other day called a ‘Pico C’. It makes beer and is capable of distilled spirits, cold brew coffee and has a sous vide option. I haven’t had much time to play with it yet but I’ve been eyeing them for years.
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Joe Hell interesting. How big is that container?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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So it holds around 10 lb/pints of water…thats a decent sized unit and it obviously has more than one use. Wonder if I could fit that into the budget?!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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weatherbow21 I just go to 165° - 170° and cook until internal temp reaches 160°. Usually takes about an hour or so. I tested the meater plus last night in a vac bag in the sous vide cooker and it worked perfectly. I am going to test it out in some summer sausage here pretty soon.
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So it holds around 10 lb/pints of water…thats a decent sized unit and it obviously has more than one use. Wonder if I could fit that into the budget?!
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Jonathon
I haven’t looked but is there a price on that yet and will it be involved in the Black Friday or Cyber Monday sales? Or maybe livestream! -
Do you guys mind sharing the cook schedule when finishing in water?
weatherbow21 I also go to around 165 on water temp and make sure it is stable. The 2-1/2" sausage casings took around 50 minutes and the 19mm snack sticks were just under 30 minutes. I’ll try and post some better logs from my Fireboard app on the next runs that I make.
Speaking of that, Jonathon I might have went a little overboard on my last Walton’s order.
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