Looking at Anova and Joule right now. Any thoughts one way or the other?

Joule has more power on a smaller form factor but requires use of the app. The app is awesome though.

Anova is still good and has controls on the stick

I just bought an All-Clad Sous Vide stick at Williams Sonoma. Only reason I got it was because they were having a 50% off sale on it for one day. Seemed like a deal. I've used it once, and only to reheat some very expensive steaks. It worked great for that, at least.

I probably should have done some research prior to purchasing it.

FALE said:

---

I mean really how does one of these out perform over the other? it heats water. I still have the original anova and it still works great.

---

For basic performance, it absolutely can matter. I'd imagine all the ones on this thread keep the water within a degree of set temp. But I wouldn't be surprised if some of the knock offs vary more.

Also, you have capacity (or whatever hell the term is). Basically how much water is the device capable of maintaining and how quickly does it heat up.

Then durability.

Outside of that, it's preferences and features. I love the joule app and the built in recipes. I thought I'd hate not having buttons on the device but it has never bothered me.

I set out looking to get a Joule based on recent expriencw using someone else's, but the Prime Day sales are for the Anovas. And controls on the device woild be nice. Not sure I always want my phone to be involved in cooking. But Joule is the only sous vide device I have familiarity with so I had no impression of Anova at all until I saw them online today.

Temp control is huge when you are cooking close to the danger zones. Also depends on how much volume you want to cook, I like to reheat a couple briskets in my yeti so I needed the 40 gallon capacity of the joule. You can also use Alexa to set the Joule temp if you do t want to use the phone

Keeper of The Spirits said:

---

Temp control is huge when you are cooking close to the danger zones. Also depends on how much volume you want to cook, I like to reheat a couple briskets in my yeti so I needed the 40 gallon capacity of the joule. You can also use Alexa to set the Joule temp if you do t want to use the phone

---

I've cooked and/or reheated 4 briskets at a time in my 33 quart Coleman stacker with an OG Annova. You can build a cheap rig pretty easily. Certainly don't need a high end circulator or a yeti.

How does one reheat a brisket with a sous vide?
Vacuum sealed to 205? But for how long?

Also so I don't derail this thread any more, I have a joule and love it! Had if for four years or so. No complaints.

Btron said:

---

How does one reheat a brisket with a sous vide?
Vacuum sealed to 205? But for how long?

Also so I don't derail this thread any more, I have a joule and love it! Had if for four years or so. No complaints.

---

Whole or leftovers? Neither goes to a temp of 205. In fact, I don't think any immersion circulator even cooks to 205.

I have the pro version of the Anova... works really well. I use it primarily for sreaks and then sear afterward.

Have no problems with maintaing temps.

austinag1997 said:

---

I have the pro version of the Anova... works really well. I use it primarily for sreaks and then sear afterward.

Have no problems with maintaing temps.

---

I was leaning heavily towards Anova Pro, but there seem to be a lot of recent complaints about bad units, and lots of connectivity ossues with the app. Mostly from the last year or so. Did you buy yours recently?

You certainly don't have to have the additional power

Here is my notes I used for comparison of the base models,

Price - Anova
Design - Joule - Smaller Form Factor, Better Loo
Ease or use - Both are great
Precision - Joule (.2 degrees F)
Power - Joule 1100 Watts of power with a maximum temperature of 208 degrees Fahrenheit. It also allows you to heat a water bath of up to 20 liters in an open pot, or 40 liters in a closed, insulated container, such as a cooler. The extra power means that the Joule will heat the water 50% fast. Assuming we're heating about 6 quarts of water from 60 F to 140 F you can expect it will take around 15-20 minutes to heat.

The Anova, 800 Watts, it's capable of bringing water temperatures up to 210 degree Fahrenheit, However, it caps out at heating 19 liters of water. Assuming we're heating about 6 quarts of water from 60 F to 140 F , you can expect it will take around 22-30 minutes to heat.


So that was from 4 years ago when the Pro price was $400, now that the the pro is only $199, it has similar if not better specs than the Joule, so truly a toss up

I have no problem maintaining about 25 liters of water in a cooler at 155 to cook a brisket with the original Anova. Also, why would you start with room temp water? I always fill the pot or cooler with hot water from the tap so you're starting at 120 instead of 60.

I am just going by the stock specs and almost every comparison article written about the two since I wasn't going to buy both. My assumption is sure maybe you can maintain temp in 25 L but that's not the design spec. I'd guess you are putting more stress on the device than it's designed for which would in theory cause it to fail earlier.

Funny enough when I spoke to Yeti product development they recommended not heating the water over 170 in the yeti.

Keeper of The Spirits said:

---

I am just going by the stock specs and almost every comparison article written about the two since I wasn't going to buy both. My assumption is sure maybe you can maintain temp in 25 L but that's not the design spec. I'd guess you are putting more stress on the device than it's designed for which would in theory cause it to fail earlier.

Funny enough when I spoke to Yeti product development they recommended not heating the water over 170 in the yeti.

---

I honestly don't know know what you'd cook using a sous vide method at 170 or above. I guess some desserts and veggies you would but I've never taken the time to do those.

Im just putting my experience out there using the original anova and basically the same rig they advertise on their website forum.

https://anovaculinary.com/sous-vide-cooler-guide/

It's a fairly ubiquitous and cheap device. Just go with whatever you like the most.

Over 170 I'll do Eggs at 185 for my wife, I like them lower, vegetables, some left overs if I am just trying to get them hot and creme brulee

Vegetable and Creme Brle for a baby shower my wife was hosting I wanted to do in the Yeti but just bought a big tub based on yetis rec to not go over 170

You won't go wrong with either device but for the factors for me were power and size. When I got mine, I think. Christmas of 16, there weren't so mainstream

I love my Joule, but the Anova can often be found at better pricing. Both are great.