Sous Vide, Wancle Sous Vide Cooker 1100W IPX7 Waterproof Thermal Immersion Circulator With Reservation Function, Easy to store

How did I go 69 years without a sous vide?This thing is great! I've been sous vide'ing everything- pork picnic shoulders to smoke for pulled pork, chicken breasts and thighs, salmon filets, steaks. I just cooked a 7 pound picnic for 24 hours and then smoked it for 2 hours on the grill. Makes the best pulled pork you ever put in your mouth. I'm waiting on some spices from Amazon, but in a few days I will be starting up a 5 pound brisket to brine/sous vide/smoke for pastrami.As has been noted by other customers, it IS tricky to program and it BEEPS VERY LOUD when you are doing it. It's very quiet when it runs though.Given the price though it's a minor annoyance.I've only had this about 3 months, but given the amount of time that I've used it, it seems to be very durable..

My first foray into sous vide so didn't want to break the bank.This does a wonderful job. I use an 8qt bowl and it takes 10-15 minutes to get up to temp and has a loud alert to let you know when to start and stop cooking. I'm proud to say the first steak I cooked came out exceptionally good. I prepared it for rare and I guess overdid it a bit on the skillet because it was med-rare on the plate. Now I can fine tune my flow to get it perfect.

I bought this to replace my old chefmate which served me well for many years, but was making loud noises which were upsetting my dog. I really like a lot of things about this sous vide but docking a point for the minimum temperature setting, which is 77 degrees. If you don't know, the best way to defrost stuff is with the sous vide. My previous sous vide would go down to like 45 which was great, it would defrost but keep things cool. 77 is a bit high for this usage (but I still do it anyway).

I have now been using it to sous vide the culturing of half and half to a quasi type of bacterial yogurt, per Dr. William Davis for probiotics. Found temperature only off by less than one degree fahrenheit at 100 and 115 degree F used at. Easily compensated for by raising or lowering temperature accordingly, then holds temperature with almost no variance in set temperature. I will also be using it to hold temperature of melted chocolate by mounting a container in water bath, so I can easily dip chocolates without having the hassle of constantly reheating by microwave to maintain temperature without chance of overshooting and taking chocolate out of Temper. Extremely quiet operation, almost do not know if it running when it is.The 12 quart sous vide gets up to temperature at levels that I have so far used, very quickly.

This works the best for me . Wheather bought s a setor pieced together for your personal preference , itoffers the greater versitility for its temperture andand length of cooking time . It's noise level is low andmaintains even water tempertire . It stores easily and reuseability is fast . Just select your settings , press the start indicater and It'll shut off on time . Nice .

works good and well, its a little bit of pain getting the time and the temp added but once you do and understand how to set it, it work great. we've used it about 5 times since getting it. we use it so we can make our own lunch meat where its not overdone on the outside.

Exactly as described.

So far, so good. I used another thermometer to monitor the temperature and over 36 hours it never wavered. I was using it at a low temperature, so I can’t say how it will do at a higher temp. This seems like it will work ok for my main purpose .