For larger sous vide cooks, I bought an inexpensive cooler with the cup holder indentions in the lid. I drilled out one cup holder with a hole saw the size of my Anova. I figured out the minimum water level and marked the inside so I know how much to fill it up to. The insulation helps with minimizing heat loss and overworking the equipment. Some people get bigger coolers and run two machines, one on either end.

The main thing is that you don’t create a dam preventing the water to circulate. There are adjustable wire racks to keep pouches organized in the water and keeps the bags off the bottom. You can use those to help ensure circulation.

Where are you from (city/state)? Oakland, CA

How much experience do you have in meat processing or smoking/grilling? I used to grill once a month or so. Now I’m learning the subtle art of low and slow smoking. I’ve taken a few attempts at homemade spam and recently sausages. Kielbasa, Linguica…I just tried an all beef with cheddar sausage and a kalbi flavored sausage. The more I’ve tried, the more I see that I a better grinder, sausage stuffer, and a meat mixer would save me so much time and effort. Since I got my smoker, I also made a pretty decent teriyaki jerky.

I’ve been browsing the forms and learning center for about a week or two and I’ve learned so much.

What is your favorite meat snack or seasoning flavor? Kielbasa and Linguica.

What is your current smoker or grill? Camp Chef Woodwind 24 wifi. I’m thinking about getting an XXL to make smoking sausages easier.

Chef My ex is from Winfield. We went to visit her family back then (2002?) and I remember shopping at the PW in Guin.