I was talking to some people about doing a pig roast. Not very practical in Cleveland in January. BUT ... what if I convert a chest freezer into a sous vide?
I've found a source for a temperature controller, I'm trying to figure out what to use for the heating element. And if I really want to do it right, it should circulate.
Any suggestions?
I've found a source for a temperature controller, I'm trying to figure out what to use for the heating element. And if I really want to do it right, it should circulate.
Any suggestions?