The long cook times are a factor of the low temps the items are being cooked at. The extra time allows for the proteins to come to temp all the way through the item. In the case of things like chicken, turkey, the extended times also pasteurize the meats, making them safe to eat, but not having to get cooked at the higher temps associated with baking/roasting. Lastly, for items with a lot of collagen and connective tissues, the extra time is needed to break them down. Same concept as doing a braise or bbq.
[Reply]

I hear my buddy say this part a lot.
[Reply]

Trying to determine if the Wi-Fi model is worth the extra $70.

Aside from better wireless range and being able to configure a router to allow one to communicate with the cooker from outside your home (or wherever you have the cooker set up), is there any other difference between the BT and the Wi-Fi?

Is the phone app even any good? And does anyone really even use it to control the cooker? Play store reviews for the android version are mixed.
[Reply]

Take it for what it's worth, but I don't use the BT/app all that much with my limited cooking with the Anova. The short range, always having to connect when you reopen the app. The one thing i do use it for is to set the timer on the Anova. Easier than on the unit itself.
[Reply]

So I see this thread and told the wife I want one for Christmas. We shall see what arrives.

Dom....you just keep pushing us down a different slope brother.
[Reply]

I have the Wi-Fi model. At the time I ordered mine it was $30 cheaper than the Bluetooth model.
I think whether or not it's worth it depends on how you plan on using it.
I'm always monitoring pit and meat temps when I bbq, so doing the same thing with the Anova appeals to me.
If you don't see the need to start it up, monitor it, or access it remotely, than it's probably not worth it.
I personally like the thought of being able to monitor it, but I don't think I'll ever start it remotely.

As far as I know, that is the only difference.
All the specs on the Anova website are the same, and the units look identical
I found this blurb in a review on CNet

Being alerted when the water comes to temp and being able to set the timer are nice features, but the range sucks.
The few times I let the Anova heat the water, I used my Maverick thermometer to alert me since the app can't see the Anova from my lounge.
I haven't seen the bare bones Wi-Fi app Cnet mentioned for android, so I haven't had a chance to even try any of the Wi-Fi features.
[Reply]

My pleasure, Jay! :-)
[Reply]

I have the Bluetooth model and I use the app all the time -- I use it to set the time and temperature and to get alerts -- the app alerts when the water is at temperature and when the time has completed.

I periodically check the app to verify that the temperature is holding.

I wish that the app would alert me when the temp is close -- the Anova beeps when the water is within 2 or 3 degrees, but the app does not (yet).

The BT model is limited on range, but the extra dollars for the Wi-Fi was not worth it for me as I am generally within BT range -- or not out of range for very long.

I really like the Anova, but for me it's more about being able to cook things during the winter that I would normally grill (and it's too cold or too wet or too windy to grill). I have not yet found a food where the Sous Vide method is better than grilling. Then again, I have only used it twice :-)
[Reply]

Thanks for the info, guys. Just ordered the BT unit to play with.


Dom, we need to talk about that Lang split and if I can get a trailer hitch on a BMW.
[Reply]

:-)
[Reply]

I have the exact same Anova sous vide appliance, and have done both steaks and chicken in the Anova. I would really like to try a brisket soon, first preparing in the Anova and then smoking at a low temperature.

I have similar issues with the sear. A very hot charcoal grill tends to work well for the finish (red hot coals, 90 seconds on first side, 60 on other).
[Reply]

Would be interesting to cold smoke the brisket first then SV it.
[Reply]

Dom all of that looks great! this is something I have wanted to look into.
[Reply]

doing my first long cook... Chuck at 136 for 48 hours... :-)
[Reply]

Cannibalism? :-)

Contemplating a 72 hour cook of some pork shanks. Problem is I want them for dinner on Sunday. Should've planned better.
[Reply]

Poor Chuck, never had a chance. :-)
[Reply]

Did a small 5lb rib roast yesterday.
First time I was really happy with the sear I got in a cast iron pan.
This time I used way more oil. Somewhere between 1/3 and 1/2 an inch.
A little bit more mess, but it rally helped the Maillard reaction along.
Did this a little more well to appease my wife. 134° for 4.5 hours.

Image

Image

I was shocked at the large chunks of fat when I cut into it.
From the outside there was no indication that there would be that much fat.
But it was really easy to just eat around it.

Image

Honestly, it was one of the best rib roasts I have made.
I let the roast wet age for close to 60 days, and it really showed in unbelievable tenderness that I have never achieved before.
[Reply]

^^ Great Stuff ^^ looks awesome and making me hungry
[Reply]

Hope you ordered early...

Image
[Reply]

Wow, Dom! That looks fantastic! I would love to try that, but I might need a bigger pot :-)
[Reply]