I'm preparing to cook a bunch of ribs, about single what I usually do. Normally I use a stock pot but that won't be enough space
I have a bucket, or a tote. Both will fit the ribs but I'm unsure about the circulator.
Any advice is appreciated.
by Seconex
5 Comments
Wide vessels need a more careful attention to evaporation especially at higher temperatures. The extra surface area makes warming the water slower, keeping the water at temperature cost more energy, and looses more vapour into the surrounding environment.
In both cases I suggest wrapping a towel around it so you can put more water in there.
I’ve done packer briskets and ribs in a 5 gallon bucket. It works, but cover the top to slow evaporation and keep an eye on water levels.
for larger volume cooks, I use a “smallish” cooler. Insulated…so my only concern was evap. I used a large baking sheet as a make shift lid. Worked well. Perhaps something to consider for your next big cook
Just in case the thought occurs to you, don’t use a plastic container with higher temps unless it is rated for them, as they can melt. My Igloo cooler started getting pretty soft inside and the flat plastic bulged in a few place at ____ F (I think it was around 165F – I will try to find my notes) and a poly-carbonate vessel that apparently was not rated for higher Sous Vide temps, collapsed on the side where the SV stick was clipped, tipping itself over, after a fairly short time at 180F doing some hard boiled eggs.
I would suggest keeping it in the sink. I bought a two gallon food grade bucket and lid to use, and it developed a crack in the bottom after a few cooks. It was supposed to be able to handle temps in excess of 200°