As there were some asking, here’s some unboxing (and initial setup) photos - we’ll see how many pics this board software will allow me to attach.
…and before anyone asks, “Denied” is the name of my 2.4GHz WPA2 wifi network. It connected flawlessly.
Is that a rack in the center of your container? Do you have a link to it?
I’m using the Cambro 12189CW135 4 3/4 Gallon polycarbonate container. The bottom of the container (which isn’t listed on a lot of sites) is actually 14" x 8". If you’re in the US, you may want to buy the LIPAVI Sous Vide Rack (on amazon.com) - Model L15 (26SD) - it’s only available in the US and EU, not Canada
Oh, and, as I’m in Canada, I bought the Cambro container at Staples.ca. Those in the states can easily get it on Amazon.
Whoops, I was also able to find the link for the baking rack…
THANKS fischersd for all the info! The Lipavi cost 4 times more than the Weber rib rack. However the Weber is plated steel, which would rust after a while, where as the Lipavi is Stainless Steel. The racks on the Lipavi are adjustable. The outer two racks are permanently attached, but fold down for storage. The other racks are removable, and adjustable, allowing you to choose the size adequate for your portion sizes. I’ll probably just get the Lipavi because it is much more versatile and will last much longer.
btw guys. I’ve done a few temperature tests with my Taylor pen thermometer in this initial cook - each time the PC’s been within .8 degrees of the Taylor. Very impressed with the accuracy!
When I use the lid for my Cambro I just lay it on top and slide it up to the cooker. This leaves a little area fro evaporation that I cover with a small piece of plastic wrap. THis leaves the lid unaltered and I can use the Cambro for food storage that requires a lid.
@john.jcb Yep, I know that would work, but I’d like something a little more robust (and not needing to get out the cling wrap every time). If I decide I also want to use the Cambro for food storage, I’ll pick up an additional lit (think they’re only like $13).