# Sous Vide Container Recommendations and your ideas?

**URL:** <https://community.anovaculinary.com/t/sous-vide-container-recommendations-and-your-ideas/13847>\
**Category:** First Cook Essentials\
**Tags:** question\
**Created:** [March 30, 2018, 9:49am UTC](https://community.anovaculinary.com/t/sous-vide-container-recommendations-and-your-ideas/13847 "2018-03-30T09:49:03Z")\
**Posts on this page:** 1\
**Showing post:** 10

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**Author:** ![Goshin](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/goshin/32/7754_2.png) [@Goshin](https://community.anovaculinary.com/u/Goshin)\
**Post date:** [April 10, 2018, 9:07am UTC](https://community.anovaculinary.com/t/sous-vide-container-recommendations-and-your-ideas/13847/10 "2018-04-10T09:07:40Z")

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BEWARE!!! This Kangabox will leak! See the thread for more info…  
This is my setup. It’s a Kangabox 32 liter container.  
The box is called thermobox easy.  
Material is EPP. It’s a lot tougher than styrofoam.  
Made a hole in the top of 60 mm and the Anova is a nice tight fix.  
This box is very well isolated and therefore the right fit for a long look.  
On the inside I have made marks for the maximum water level. The Anova sticks in over 3 cm beyond the minimum mark.  
That’s a bit of a concern but if I encounter problems I will fill up the underside of the box with some styrofoam.  
Will be testing on a leg of lamb layer this week!

Hope you all enjoy your fantastic cooks!  
\<img ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/2/22a231cb60af89f9d38ec06c1f17b546cf4fb4fb.jpg) ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/5/5f9509389e269b88dbc702736453580f41d996c1.jpg) ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/0/02ba3a87c9f3655f4d574ea3aacd7394d9515f5c.jpg)

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