Good Morning BG, Post note 8 months forward. Found your method the best on the mod. Very easy to do..minimum tools. Like the fact that I don’t have to disturb circulator when opening. This is my go to container for full racks of ribs and whole pork butt. And like I mentioned, I use the collar to store all my equipment.. Thanks again.
Good Morning , well took the plunge and bought a party stacker and made my own mod. Expected it to be harder than it was. In truth it was super easy. Have my first double rack of ribs cooking now. I especially like the fact I can lift the lid without disturbing the unit in operation. And when done the cooler will hold all my equipment for easy storing . Thanks for posting
Nice video. I built one from a 16L/48 can Coleman cooler. I put a coupling in opposite corners of the lid so I can put an anova in each corner when I need that much capacity. This keeps me from over working a machine. Safety first.
Just the how-to I was looking for! I ended up squaring the circle after pricing the 3.5 inch hole saw. It was about twice the price of the cooler and for something that I would use once for - at best - a minute, I figured function was more important than form. Thanks for this and your other vids.
Definitely like your take on the cooler mod, than others out there. I have the parts ordered. and should be arriving By the weekend. Will be amending my construction to your plan. Agree that on higher temp cooks above 150* The possibility of steam condensation would wreak havoc on the controller..By adding that addition space that would be prevented. But most of All making use of the clamp it allows the lid to come off without disturbing the units operation..that was awesome Beaded Griller Many thanks will send you a pix when mine is done.
Thanks! If I was going to do it again I might offset it more to one side than directly in the middle just for wider things like roasts. Let me know how yours turns out!
I especially like that you cut out around the Anova and used the clamp instead of drilling a hole to slip it into. I don't understand why people would prefer to have to lift the Anova with the lid to access the water.
Thanks for this tip for making a large sous vide vessel. A suggested modification is to just saw the opening in one pass say with a jig saw. I used a fine tooth blade suitable for metal and it was easy and quick. The result is a single waste piece that can be duct taped (or otherwise fastened) back onto the cover to convert it back to a beer cooler.
the other thing you can do is get a PVC pipe fitting to put on the hole and then they actually sell something that screws into that to seal the hole that way you can still use it as a cooler
Steam... when water changes from the liquid phase to the gas phase at 212F/100C. Just drill a hair bigger hole than your stick into the corner of the lid (2 3/8" on most). Coleman 33-Quart (28 can) Party Stacker Cooler. I do 30 to 65hr cooks, set it and forget it, no loss of water, little loss of heat. The evaporating water condensates on the lid and drops back down. There is no steam or vapor pressure to worry about. My highest temp on long cooks is 145F@65hrs for Brisket. Most cooks 131-134 for beef, 125 Fish. Easy Peasy :-)
So, you cut a 2 3/8 " hole on the lid, and just inserted the Anova Water Circulator in the hole? The steam didn't come up and destroy the controller of the Anova? I saw another video on youtube, where a person put a 2" Diameter PVC pipe into the hole of the Coleman cooler lid and glued the pipe to the lid. He, then, inserted the Circulator through the PVC pipe. He also made a little covering that fit over the PVC pipe when he removed the Anova circulator. He said the covering was so that he can use the Coleman cooler as a cooler, whenever he needed a cooler.
I appreciate the video. If I had not watched your video, I most likely would have fell victim to the steam issue because I would have made that perfect sized hole for my Anova.
I know this is an old video, but wouldnt a bigger hole create a bigger issue? If the hole is completely tight, no steam can get in the unit, but by opening up the hole, you allow the vapor from the entire surface to concentrate around the anova. Has it given you any issues?
emilclaudell the very first Anova's were not super watertight and if the hole is too tight the steam would travel up inside the unit and mess up the controller they have made the new one's better as far as I know and it's not an issue.
I have seen folks drill the hole I like yours better . Your way you can take the lid off to peek at the food cooking ... Thank you for the video my friend ... Happy sous vide ing
Thanks I did mine this way because originally the first round of Anovas would trap moisture in the head and it would go up in the controls and ruin them, the newer ones are supposed to be sealed better and they fixed that problem. Cheers!
Great video! I like that you centered the hole, but in the comments you wishyou put it in the corner. I would think the unit in the center would even the cooking. Your thoughts?
I kicked around the idea of putting it in different places and checking the water temperature with the probe but I honestly think with the circulation pump it's probably fairly even across.
@@TheBeardedGriller , I have the new higher wattage Anova, had mine in the corner and used the taller version of the cooler. 155degrees for 24 hours held perfectly for a brisket cook! I read the key is using an insulated vessel for larger volumes of water. I guess they were right!
+Gaspare Urso I might try mounting in the corner or a little more to one side to give a little more width in the center but I have no complaints with how I did it! Good luck!
How deep can you get the water? (It appears you might be limited to 6"?) Is the water depth sufficient for something like a packer brisket or for a Boston butt? Have you run into situations where the water depth is not sufficient for what you want to do?
+Jim Bixby not yet, if you check out my fb page I did a prime rib for Christmas with plenty of depth, depending on what your wanting to cook anything with much more height might need a special vessel to keep from going over the ANOVA's heating capacity.
Thanks for the info. I'm actually in the course of building my own. I've built one in a 24 quart Rubbermaid cooler, and for gen 2 I was thinking the 25 quart or the 33 quart Party Stacker might be better. The Rubbermaid provides the depth, but not necessarily the width for a full brisket. Regarding power, I measured heat loss on the first version -- it needed 75 watts for the heater to maintain 165F temperature. Gen 1 used a 1500 watt water heater element, and for gen 2 I may reduce that to 1000 watts, which will still be more than sufficient.
Great Video, You seem like a smart, cool guy, I just subscribed to your channel. I like doing DIY stuff myself and want to make a cooler sous vide container also so I'm looking at videos. I have a thought, wanted your opinion on it...... with the ice chest you used, why even make the bigger hole and use the provided Anova clamp?......My thought is to just drill a 2 1/4" hole in the lid and slide the Anova into it with out the clamp. That 1 1/4" sleeve on the unit will stop it from sliding down through the hole.. thoughts?
Well if you do a little digging around on the net, the early ANOVA's the steam would creep up into the head and mess up the controller. The problem is supposed to be fixed but I figure why tempt fate...
Man, this cooler appears so small with you. I watched a video from another guy, doing the same thing and I thought it was a rather big cooler. Not so! Lol
Good Morning BG, Post note 8 months forward. Found your method the best on the mod. Very easy to do..minimum tools. Like the fact that
I don’t have to disturb circulator when opening. This is my go to container for full racks of ribs and whole pork butt. And like I mentioned, I use the collar to store all my equipment.. Thanks again.
Good Morning , well took the plunge and bought a party stacker and made my own mod. Expected it to be harder than it was. In truth it was super easy. Have my first double rack of ribs cooking now. I especially like the fact I can lift the lid without disturbing the unit in operation. And when done the cooler will hold all my equipment for easy storing . Thanks for posting
Nice video. I built one from a 16L/48 can Coleman cooler. I put a coupling in opposite corners of the lid so I can put an anova in each corner when I need that much capacity. This keeps me from over working a machine. Safety first.
Just the how-to I was looking for! I ended up squaring the circle after pricing the 3.5 inch hole saw. It was about twice the price of the cooler and for something that I would use once for - at best - a minute, I figured function was more important than form. Thanks for this and your other vids.
+Art G hell yeah do whatever works for you!
Definitely like your take on the cooler mod, than others out there. I have the parts ordered. and should be arriving
By the weekend. Will be amending my construction to your plan. Agree that on higher temp cooks above 150*
The possibility of steam condensation would wreak havoc on the controller..By adding that addition space that would be prevented. But most of
All making use of the clamp it allows the lid to come off without disturbing the units operation..that was awesome Beaded Griller
Many thanks will send you a pix when mine is done.
Thanks! If I was going to do it again I might offset it more to one side than directly in the middle just for wider things like roasts. Let me know how yours turns out!
lol construction lubricant! I'm gonna steal that one! love your video and can't wait to see more using it.
I especially like that you cut out around the Anova and used the clamp instead of drilling a hole to slip it into. I don't understand why people would prefer to have to lift the Anova with the lid to access the water.
Thanks for this tip for making a large sous vide vessel. A suggested modification is to just saw the opening in one pass say with a jig saw. I used a fine tooth blade suitable for metal and it was easy and quick. The result is a single waste piece that can be duct taped (or otherwise fastened) back onto the cover to convert it back to a beer cooler.
+Peter D thanks for the tip! That's a good idea being able to convert it back!
Yes, plus then I don't have to go buy a 2 3/8" hole saw.
the other thing you can do is get a PVC pipe fitting to put on the hole and then they actually sell something that screws into that to seal the hole that way you can still use it as a cooler
Steam... when water changes from the liquid phase to the gas phase at 212F/100C. Just drill a hair bigger hole than your stick into the corner of the lid (2 3/8" on most). Coleman 33-Quart (28 can) Party Stacker Cooler. I do 30 to 65hr cooks, set it and forget it, no loss of water, little loss of heat. The evaporating water condensates on the lid and drops back down. There is no steam or vapor pressure to worry about. My highest temp on long cooks is 145F@65hrs for Brisket. Most cooks 131-134 for beef, 125 Fish. Easy Peasy :-)
So, you cut a 2 3/8 " hole on the lid, and just inserted the Anova Water Circulator in the hole? The steam didn't come up and destroy the controller of the Anova? I saw another video on youtube, where a person put a 2" Diameter PVC pipe into the hole of the Coleman cooler lid and glued the pipe to the lid. He, then, inserted the Circulator through the PVC pipe. He also made a little covering that fit over the PVC pipe when he removed the Anova circulator. He said the covering was so that he can use the Coleman cooler as a cooler, whenever he needed a cooler.
I appreciate the video. If I had not watched your video, I most likely would have fell victim to the steam issue because I would have made that perfect sized hole for my Anova.
I know this is an old video, but wouldnt a bigger hole create a bigger issue? If the hole is completely tight, no steam can get in the unit, but by opening up the hole, you allow the vapor from the entire surface to concentrate around the anova. Has it given you any issues?
emilclaudell the very first Anova's were not super watertight and if the hole is too tight the steam would travel up inside the unit and mess up the controller they have made the new one's better as far as I know and it's not an issue.
I just did this exact set up I find the stuffing some paper towels in the gap keeps the steam off the electronic parts. Works great!
Hi Bearded Griller,
Great info about the need for steam to escape. Thanks.
I have seen folks drill the hole I like yours better . Your way you can take the lid off to peek at the food cooking ... Thank you for the video my friend ... Happy sous vide ing
Thanks I did mine this way because originally the first round of Anovas would trap moisture in the head and it would go up in the controls and ruin them, the newer ones are supposed to be sealed better and they fixed that problem. Cheers!
@@TheBeardedGriller that's kind of funny considering they're made for cooking in water glad they fixed it
Thanks for the great tips and delicious food recipes!
+Lori Kerns your welcome thanks for watching!
Great info! Thanks for sharing! Just ordered the same cooler
I was thinking about doing this. Now I am definitely doing it.
Hi sorry I'm from Italy. What are the size of the tank ? We do not have in Italy Coleman products.
+SANDOROSAN it is a 25 quart cooler which calculates to about 23.65 liters if I did my math correctly. I hope this helps!
Great video!
I like that you centered the hole, but in the comments you wishyou put it in the corner. I would think the unit in the center would even the cooking.
Your thoughts?
I kicked around the idea of putting it in different places and checking the water temperature with the probe but I honestly think with the circulation pump it's probably fairly even across.
@@TheBeardedGriller , I have the new higher wattage Anova, had mine in the corner and used the taller version of the cooler. 155degrees for 24 hours held perfectly for a brisket cook! I read the key is using an insulated vessel for larger volumes of water. I guess they were right!
Did you end up filling in the edges with food grade silicone?
+Christopher Kim thanks for asking, I ordered the silicone and I used it enough before it finally showed up I was no longer worried about it.
I'm looking to do this as well. Is there anything you would change if you are to do this again? Thanks for the video!
+Gaspare Urso I might try mounting in the corner or a little more to one side to give a little more width in the center but I have no complaints with how I did it! Good luck!
understood, so basically make it in the corner. Should I buy the silicone and fill in the hole? Thanks for the ver. 1.01 edit :)
+The Bearded Griller I did buy the silicone but never got around to doing it and I haven't had any troubles.
How deep can you get the water? (It appears you might be limited to 6"?) Is the water depth sufficient for something like a packer brisket or for a Boston butt? Have you run into situations where the water depth is not sufficient for what you want to do?
+Jim Bixby not yet, if you check out my fb page I did a prime rib for Christmas with plenty of depth, depending on what your wanting to cook anything with much more height might need a special vessel to keep from going over the ANOVA's heating capacity.
Thanks for the info. I'm actually in the course of building my own. I've built one in a 24 quart Rubbermaid cooler, and for gen 2 I was thinking the 25 quart or the 33 quart Party Stacker might be better. The Rubbermaid provides the depth, but not necessarily the width for a full brisket. Regarding power, I measured heat loss on the first version -- it needed 75 watts for the heater to maintain 165F temperature. Gen 1 used a 1500 watt water heater element, and for gen 2 I may reduce that to 1000 watts, which will still be more than sufficient.
Do you know if this cooler is BPA free? I can’t get an answer from the manufacture. Thank you in advance!
I honestly don't know but I haven't worried about it since you cook the food in your own bag the water never comes in contact with the actual food.
Great Video, You seem like a smart, cool guy, I just subscribed to your channel. I like doing DIY stuff myself and want to make a cooler sous vide container also so I'm looking at videos. I have a thought, wanted your opinion on it...... with the ice chest you used, why even make the bigger hole and use the provided Anova clamp?......My thought is to just drill a 2 1/4" hole in the lid and slide the Anova into it with out the clamp. That 1 1/4" sleeve on the unit will stop it from sliding down through the hole.. thoughts?
Well if you do a little digging around on the net, the early ANOVA's the steam would creep up into the head and mess up the controller. The problem is supposed to be fixed but I figure why tempt fate...
Dude!….. You're Killing Me! That is BadAss!!! A cooler Hack….. I love it!!!! \m/
It will work!…… Rock On!!!!! \m/
Nice!
Man, this cooler appears so small with you. I watched a video from another guy, doing the same thing and I thought it was a rather big cooler. Not so! Lol