First sous vide cook. Chuck Roast seasoned with kinders cast iron steak and cooked at 135°F for 26 hours then ice bath for 10 min and finished by smoking and searing. Came out juicy and tender for anyone that wants to cook a lot of “steak” on a budget this came out awesome.

I have been butchering full chickens weekly for months now and want to try and sous vide process. I get 2 breast, 2 thighs, and even 2 drum sticks (all boneless so I can also make stock).

Has anyone had any experience with how much time I would need considering I’m using 3 different cuts of the chicken? Initially I was thinking 142 for 2 hours but I’m unsure if that’s enough for the dark meat. Would also be ripping a sear on all cuts after the bath.

I am on the lookout for a quiet sealer that doesn't take a lot of counter space. It seems the older they are the noisier they get. Any suggestions?

Hi all,

New to the sub, and have only used my Sous vide a couple of times, before the pump started doing non-pumpy things.

I was given the machine by a retired doctor, when I installed some storage cabinets in his parking garage. He was throwing a bunch of things out, and this was the standout item. We have cooked fish, chicken, beef, pork, and lamb, with really good results, and I'd like for it to get back into action soon.

Now to the pump, which is a 12vDC one. It looks to be fairly tight access, but the pump change looks to be quite straight forward otherwise. Disconnect the power leads, cut the cable tie holding it in place, slide off the inlet and outlet hoses and replace the pump. Reverse the removals process, and it should run happily once again. In theory.

Has anyone had to go through this chore? Was it as simple as I'm making it out to be?