Brian.. reading reviews on this... I see complaints of having to remove the SV before you can remove the lid.. Do you find this to be a fact ?? If so , is it a pain ?? makes a mess ??
I have the same one and it is great, keeps the meat submerged even if there is a little air in the container.I have this one and love it. On sale today 30% off. $35.
www.amazon.com/gp/product/B07ZPNY6VC/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
You do have to get bag out of the way when putting together and you do have to take sv out first before removing lid. I will stick sv in hole of lid before putting on to help keep bag out of way. I hold it above hole for few seconds for water to drain from sv. Some water does spill out but easily cleaned up. Once put together though you know bag will remain under water. Really nice for long cooks.Brian.. reading reviews on this... I see complaints of having to remove the SV before you can remove the lid.. Do you find this to be a fact ?? If so , is it a pain ?? makes a mess ??
You could get away with a styrofoam cooler. The melting point of styrofoam is much, much higher than the temps you will sous vide at.Side question for all the coolers. I have a few styrofoam coolers laying around, would I be able to use those or is that not recommended?
Also with the party stacker can you split the lid and use something like flex seal tape to make it hinged for use? I too am still learning.
I’m Looking to get into my sous vide more (all I’ve done was one chicken breast when my buddy gave it to me) I did it in my sink and I’m looking for an actual container for it now. I’ve seen some that are $50+ anyone use a cheaper option or have any suggestions?
I run this same set up. For long cooks or bigger cooks. Otherwise I use a stock pot.I got this cooler at the local W-Mart store in the fishing section for less than $20 dollars. I didn't want to remove the Sous Vide machine whenever I checked the water level. I just cut the top from the hinge forward, but I wanted enough plastic top to hold the machine. I made sure there was enough space between the inside wall where the water could still circulate behind. Even though I didn't plan for it, the cooler stores all the SV equipment in one place. I've done a few 48-50 cooks in it now and have NEVER had to add water. I'm very pleased with it. Maybe this could help you get an idea?
Don
I use a stock pot too. I will eventually put together a container using a cooler.I run this same set up. For long cooks or bigger cooks. Otherwise I use a stock pot.
I've seen a couple of mods on YouTube where guys used a hole saw in the lid, and one guy glued a PVC fitting into the hole (maybe it was threaded) but he could plug it when using as a cooler. The Party Stacker is a fantastic sous vide container and I'm kind of surprised some manufacturer has not come out with a sous vide lid for the Party Stacker (like the aftermarket ones you can buy for the Rubbermaid containers) I'm curious if you can order just a lid from Coleman. My first search showed the basic hole saw mod:Side question for all the coolers. I have a few styrofoam coolers laying around, would I be able to use those or is that not recommended?
Also with the party stacker can you split the lid and use something like flex seal tape to make it hinged for use? I too am still learning.