you can soak the stones in ammonia and then scrub them with a wire brush and let them dry thoroughly.
I always sharpened the slicer blades so they would make a clean circular cut on a sheet of paper (NOT with the machine running!!)
soo vey
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RON PARRISH Regular Contributors Cast Iron Canning Team Orange Power User Veteran Ohio last edited by
Pardon my lack of french but cant ever remember how to spell it! I am looking to buy one but there are 100’s of them out there. Any suggestions on what to look for would be appreciated!
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska last edited by
RON PARRISH I have the Weston 800 watt and really like it. Comes apart for easy cleaning and can handle larger quantities of water. I think for the price is a good sous vide.
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wdaly
I have the same one. Works great. -
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by Tex_77
RON PARRISH i highly recommend an Anova, they have really good sales on them around Holidays. I’d get one with Bluetooth and Wifi. I’d get one with at least 1,000 watts.
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RON PARRISH I have an Anova and pretty happy with it, I think I have had it for 4ish years now. Always having a perfectly cooked steak is way underrated.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert last edited by
Anova, >= 1000 watts.
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening last edited by
RON PARRISH I love my Anova Pro. It’s 1200 watt and they claim it will heat up to 26 gallons of water. I have not tried it with that much, but they claim it will do it
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I have an Anova Precision Cooker. It heats and keeps temperature really good. I have used it to Sous Vide snack sticks, summer sausage and reheat several cooked briskets in a 50 qt cooler without issues. The only problem I have with it is I cant get it to work on my wifi so I can monitor on my phone.
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RON PARRISH I bought this one at a yard sale for $3. Looks cheap but works fine.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
I have two inkbird 1,000 watt and have no complaints, have one going right now with a flat iron steak.
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening last edited by
I have two inkbird 1,000 watt and have no complaints, have one going right now with a flat iron steak.
what time should I be there for supper?
hey vegetarians, my food poops on your food!
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
kyle 6 or so
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
@wvotrfan SCORE
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
RON PARRISH I have an ink inkbird 1000 watt. It works great.
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cdavis Best deal I ever got was a 25 lb mixer for $5 at a sale a couple years ago. Whoever has it used it once and got molasses all over it somehow. Got it cleaned up in a short time. Works great.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
@wvotrfan that is another great SCORE
congrats -
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
@wvotrfan definitely worth $3.
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Mcjagger Texas (TX) Team Blue PK100 Sous Vide Dry Cured Sausage Canning Masterbuilt Veteran Regular Contributors Cast Iron Yearling last edited by
RON PARRISH Another vote for Anova !!
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RON PARRISH Have the Anova 800 and it’s 4 years old. Never a problem. My next one will be >= 1,000 watts. Having one crimps my style when cooking two or more steaks to the requested doneness. The Anova/Weston brands are consistent. But, haven’t heard/saw many reviews that are negative for many of tge models. I believe it all depends on your planned use and size up accordingly.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
zbigjeff I agree, with your reviews statement. My bare bones “as seen on TV” unit is at least 5 years old and still works great, got it for $40 or $50 back then.
Ron I would say narrow it down with the bells and whistles you want then decide
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