As of now my 26qt poly tank is holding at 150 degrees. The Sous Vide temp is 155 degrees. No insulation around the body. I just have towels placed on the lid. I have more than enough room to place the brisket inside.
When the brisket is in the range of 140*, you can open and serve it, or , if you want to hold it longer put it into a 140* oven for two hours. At this point, the brisket won't get any better, so serve it as soon as you can.
So I too am looking for a solution where I don’t have to ruin and seal my Sous vide in a cooler. Do you mind if I piggy back on your design and finish it? I believe I can complete it in a days worth, and I believe your design will work in a way where I can remove the sous vide. Just concerned about the water sealing aspect of it.Nothing new yet. I got tapped for another trip so I was delayed in coming home. Last week my well died and I had to buy a new tractor. I've been a little distracted.
I am hoping to work on this project this week and some on the weekend. I have to leave again next week and won't be back until the end of the month. Hopefully that is my last traveling I do for awhile.
So I too am looking for a solution where I don’t have to ruin and seal my Sous vide in a cooler. Do you mind if I piggy back on your design and finish it? I believe I can complete it in a days worth, and I believe your design will work in a way where I can remove the sous vide. Just concerned about the water sealing aspect of it.
Yes. The walls and lid will be foamed and I will have a gasket for both lids. I am going to use HVAC tape to line the inside. If all goes according to the plan in my head, it should be air tight.That sir, is genius. I Never even thought about a container…..in a container. You plan on adding any foam insulation to the sides to retain some heat?
Looking real good. I’m the one that was going to try and replicate your design, but yes, life gets in the way. My thought was to buy clear plastic poly sheets, cut them to size, and either vinyl wrap or spay paint the poly sheet. Maybe vinyl wrap so it’s seamless. Any color in the spectrum, really.I have a small update on this. It is progressing. Life gets in the way. Work has been busy.
I have fitted the inside with the walls. These are from some old left over siding. I have to purchase some spray foam, a gasket for the lid, and a gasket for the sous vide door. I am going to line the inside with HVAC tape. I don't want it to look like crap but it just hold meat in. I don't know what I am going to put on the outside.
View attachment 678383View attachment 678384View attachment 678385View attachment 678386