# Sous vide - supporting gear

**URL:** <https://community.anovaculinary.com/t/sous-vide-supporting-gear/712>\
**Category:** General\
**Created:** [January 25, 2016, 10:29pm UTC](https://community.anovaculinary.com/t/sous-vide-supporting-gear/712 "2016-01-25T22:29:09Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![Kevin](https://avatars.discourse-cdn.com/v4/letter/k/2acd7d/32.png) [@Kevin](https://community.anovaculinary.com/u/Kevin)\
**Post date:** [January 25, 2016, 10:29pm UTC](https://community.anovaculinary.com/t/sous-vide-supporting-gear/712/1 "2016-01-25T22:29:09Z")

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Hey folks - I was talking / evangelizing sous vide the other day and was asked to share the details of my rig (one of them).&nbsp; Worth sharing here as it’s a quick-and-easy build, readily-modifiable depending on the tools available.&nbsp;   
I built this as a prototype but it has worked out so well that I  
haven’t changed anything. It’s an $18 cooler - I traced the outline of  
the Anova mounting bracket on the lid and then cut it out  
on the bandsaw. I also cut the tabs off of the hinges so that the lid  
can be lifted straight up. Using a cooler as  
a cooking vessel addresses a couple of issues: first, because it’s  
insulated the cooker has an easier time keeping the water at temp, and  
there’s no condensation. Second, there’s no evaporation on a long cook  
(this is 48-hour lamb shanks in progress). I also have a 40-litre  
cooler that was similarly modified - I use it for larger items, but the  
smaller one is great for a couple of steaks or some veg, and it uses  
probably twenty percent as much water.