Thoughts? Did 10 steaks (15lb total) and 3 racks of ribs. Minimal evap loss and held temp really well. (Lifetime 50ish liter cooler). How do you all keep the packages separate/standing up in the water?
by Dry-Commercial-1413
6 Comments
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SerDuckOfPNW
I need to get some ping pong balls for this. Do they really help? Do you need anything special for the heat?
seyturner
Pinj ponj
Big-Okie
Dare you to cut a notch in that fancy cooler to make the lid closeable!
avocados44
Literally, wrapping the top with plastic wrap is much more efficient. HAS to be restaurant grade, not that bullshit seran wrap. Heat trapped by a tight lid…..the same reason a pot of water boils faster with a lid.
Just go to your local restaurant depot, Sam’s club, Amazon app and order a 1000′ x 18″ box of plastic film and put that over the top. Keeps 100%nof the heat trapped vs the small spaces between the ping pong balls where it escapes.
Far-Queue17
Ping pong balls need like 150 days @ 75° just to get them at crunchy stage
6 Comments
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I need to get some ping pong balls for this. Do they really help? Do you need anything special for the heat?
Pinj ponj
Dare you to cut a notch in that fancy cooler to make the lid closeable!
Literally, wrapping the top with plastic wrap is much more efficient. HAS to be restaurant grade, not that bullshit seran wrap. Heat trapped by a tight lid…..the same reason a pot of water boils faster with a lid.
Just go to your local restaurant depot, Sam’s club, Amazon app and order a 1000′ x 18″ box of plastic film and put that over the top. Keeps 100%nof the heat trapped vs the small spaces between the ping pong balls where it escapes.
Ping pong balls need like 150 days @ 75° just to get them at crunchy stage