*Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. Best filet I've had outside a top end steakhouse. So good, I bought 2 for myself.*
Nice video! I started to dabble with Sous Vide method, but on the stove top with a leave in the oven thermometer... and it works, but too much babysitting the gas flame the first hour or so. So yesterday I bought the model you have (Inkbird) with an orange screen. Wanted LED but went with the LCD due to the fact it DOES check off everything on the list as you said. The one I choose also has a removeable stainless-steel collar to clean the heating element. Really looking forward to its arrival as the Inkbird was rated #4 in the top 10 Sous Vide machines tested.
I got this model a couple years ago. Calibrating it with an accurate thermometer is important. Mine was a few degrees too cool. There's an option in the menu to adjust the calibration if it doesn't match your thermometer. reading.
Just made my first cooking experience with the Sous Vide. I made two poached eggs. Perfect. I wanted to use the preset and customized temp and time but I couldn't make it work. So, I did it manually. I can't find instructions how to turn on a presented recipe. Also, my App seems to be up to date but I don't see an option for recipes. Any documentation available for preset cooking?
Thanks. I use mine frequently. The first one lasted about 15 months. The second one for two months. Both had the same issue - the water level detector goes bad and thinks there is no water.
You never show the inside so I want to ask if the steak was floating or went down. How is the minimum time to get the steak cooked to temperature please?
In my experience a steak cut to 1 inch will cook within 1 hour. However when you cook longer it becomes more tender and the fats render better. There is a limit to how long you should cook meats. Steaks tend to become mushy after about 4 hours, so limit the cook times to a max of 4 hours. My suggestion is 131 F for 2 hours for Ribeye and 135 for 1 hour for Filet Mignon. Other cuts with larger amounts of fat such a Picanha should be cooked longer such as 135 F for 3 hours. Longer cooked meats such as Baby Back Ribs can be cooked for 12 to 24 hours at a range of temperatures. They come out awesome in Sous Vide.
I wonder if Inkbird is still around? No matter I am biased and love my Joule. One question I have is whether reverse seer is worth it on its own without a long cook.
i am not sure, i don't follow them or have any business relationship with them... was just looking for dirt cheap at the time lol I am sure there are better units
My question is can you attach it to a poly carbonate sous vide container? It looks like it clamps the metal body to the side of the pot. And does it have a timer delay to delay the cook?
Pickles BBQ thanks so much. We did a tenderloin last night that was perhaps the best I’ve ever had with it. I can see it being handy to have around. Thanks for checking it out and commenting
@@OMGWTFLOLSMH ...Well if you took a little time to think yourself if you went to Amazon there are two models of this for sale, both for the same price and one is the isv-100 watt and the isv-200 watt both I assume according to amazon appear to run at 1000 watts.
@@GaryM260 I saw the same advertisement. Both appear to be the same unit but the Box and Advertisement have the features listed. Two features are different.
Hi great review. I’m in the same boat but am scared away from the inkbird by the bad reviews on Amazon. After living with this machine since January are you happy with it.
maybe I don’t know what to look for. it has worked flawlessly, the temp is accurate confirmed by other probes I used to check and it’s inexpensive. the app is not great but you can use it without the app
Joseph I believe he thinks you were talking about the Komodo joe, if you are talking about the sous vide, the answer would be no, you can have it in there while the water is heating up, doesn’t really make a difference since the cooking is slow anyway :)
Any chance someone can tell me the dimensions of the equipment? Eveything I can find on line is about the packaging. What is the height of the heating element (the silver cylinder) and what is it’s diameter? Thanks in advance!
Really? Just checking because everywhere else on the old interwebs says it's 16.5" (41.9cm) high (long). Are you sure it's only 7" long? In your video it looks much longer than 7". Thanks for a great video otherwise.
Emily Wendel 💯 helps add some of that charcoal reverse sear flavour back. I also find it sears quicker helping keep that perfect photo finish crust right into the same doneness throughout
Emily Wendel the Hardcore Carnivore Black rub that I used in this video? Directly from their website, local bbq stores might have it on the shelf as well. I also really like the FOGO Black, tastes just as good and less salty.
things bloom out more after the air hits it and smartphone camera doesn't show as well... temp says medium rare but it looks the same to me in the video as you said
i found it carry over cooks if you remove and sear say at 130 and then sear it the extra heat pushed it past where I want it. if I want 130 when I am all done I get better results letting the meat rest / cool down a few degrees so that the sear doesn’t take it past 130
@@SmokingDadBBQ I don't really agree with your logic i have tested the internal temp of my steak in sear skillet and i have not seen more then a 1/2 degree rise in temp.
It's just another way to cook food. What's the point of a smoker? Or grill? How about an instant pot? Stove? It is a way to cook food low temps and slow to get tender meat etc.... You can cook pretty much anything with these. Put a steak in cool til rare then give a quick sear.
*Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. Best filet I've had outside a top end steakhouse. So good, I bought 2 for myself.*
i think so, here is their website with the specs - inkbird.com/products/wifi-sous-vide-cooker-isv-100w
I got one for Christmas haven’t found the right pot to use yet which one do you use! Do I need to buy a 12 quarts or 8 quarts pot?
Nice video! I started to dabble with Sous Vide method, but on the stove top with a leave in the oven thermometer... and it works, but too much babysitting the gas flame the first hour or so. So yesterday I bought the model you have (Inkbird) with an orange screen. Wanted LED but went with the LCD due to the fact it DOES check off everything on the list as you said. The one I choose also has a removeable stainless-steel collar to clean the heating element. Really looking forward to its arrival as the Inkbird was rated #4 in the top 10 Sous Vide machines tested.
Congrats
I got this model a couple years ago. Calibrating it with an accurate thermometer is important. Mine was a few degrees too cool. There's an option in the menu to adjust the calibration if it doesn't match your thermometer. reading.
Good tip!
Hi, do you know if it has a brushless motor or not?
Just made my first cooking experience with the Sous Vide. I made two poached eggs. Perfect. I wanted to use the preset and customized temp and time but I couldn't make it work. So, I did it manually. I can't find instructions how to turn on a presented recipe. Also, my App seems to be up to date but I don't see an option for recipes. Any documentation available for preset cooking?
I'm curious to know if evaporation is an issue over 2.3-3hrs of sous vide? Wondering if its worth buying a container and lid for the process?
i don't notice it enough for it to have ever been an issue / need to add more
Cover pot with plastic wrap to prevent evaporation.
I am glad that you did it manually as I had troubles trying to get it started with WiFi. You did a fantastic explanation.
Thanks for watching!
Hello, Great video you definitely got me interested in this machine. Only question is does it change to Celsius?
yes it can show either, changed within the app
How long did it last? I had two fail within about 18 months.
i still have it but i don't use it often
Thanks. I use mine frequently. The first one lasted about 15 months. The second one for two months. Both had the same issue - the water level detector goes bad and thinks there is no water.
thanks for the vid, it was helpful, As I have now found out, I am one of what seems to be the majority of those that can not get the wifi to work
the app is not great... but once i got it to work its been working ever since
You never show the inside so I want to ask if the steak was floating or went down.
How is the minimum time to get the steak cooked to temperature please?
because it was vacuumed it sinks under the water. I normally don’t go less than 2hrs but it might be possible at 1hr - 90min
In my experience a steak cut to 1 inch will cook within 1 hour. However when you cook longer it becomes more tender and the fats render better. There is a limit to how long you should cook meats. Steaks tend to become mushy after about 4 hours, so limit the cook times to a max of 4 hours. My suggestion is 131 F for 2 hours for Ribeye and 135 for 1 hour for Filet Mignon. Other cuts with larger amounts of fat such a Picanha should be cooked longer such as 135 F for 3 hours.
Longer cooked meats such as Baby Back Ribs can be cooked for 12 to 24 hours at a range of temperatures. They come out awesome in Sous Vide.
Do you let the steak rest after you finish it on the BBQ? Or is there no need with sous vide?
I rest from the sous vide before the sear so you don’t need to double rest but a few min never hurts any steak
@@SmokingDadBBQ Thanks!
I wonder if Inkbird is still around? No matter I am biased and love my Joule. One question I have is whether reverse seer is worth it on its own without a long cook.
i am not sure, i don't follow them or have any business relationship with them... was just looking for dirt cheap at the time lol I am sure there are better units
Still on Amazon.
My question is can you attach it to a poly carbonate sous vide container? It looks like it clamps the metal body to the side of the pot. And does it have a timer delay to delay the cook?
i don't have a plastic bin and have only used it on the pot ... i will check the timer, i haven't tried that yet
Duh. A container is a container.
Is this machine silent or does it make a high pitched whining noise?
it makes a hum, wouldn't call it high pitched but definitely a gentle whirring sound
Nice review James, you’ll definitely like the sous vide exactly for what you mentioned. They are really convenient for sure. Have a great week buddy!
Pickles BBQ thanks so much. We did a tenderloin last night that was perhaps the best I’ve ever had with it. I can see it being handy to have around. Thanks for checking it out and commenting
Great video..Is this the 100W or 200W? Thanks.
Read the title. It's neither. I sometimes wonder how people get through life.
@@OMGWTFLOLSMH ...Well if you took a little time to think yourself if you went to Amazon there are two models of this for sale, both for the same price and one is the isv-100 watt and the isv-200 watt both I assume according to amazon appear to run at 1000 watts.
@@GaryM260 I saw the same advertisement. Both appear to be the same unit but the Box and Advertisement have the features listed. Two features are different.
@@GaryM260lmao good job. Karma
Hi great review. I’m in the same boat but am scared away from the inkbird by the bad reviews on Amazon. After living with this machine since January are you happy with it.
maybe I don’t know what to look for. it has worked flawlessly, the temp is accurate confirmed by other probes I used to check and it’s inexpensive. the app is not great but you can use it without the app
Do you still like and use this machine? Or did you upgrade?
I am still using this one. it’s great for reheating leftovers
Just picked this up on a deal from Amazon with a coupon for $68! Can't wait to try it out
great deal
I just got this one as well. 55 bucks. Was normally 79 with a 30% off coupon
I just got one brand new at Goodwill for 30$. .... Deal
All these links yet none for the actual sous vide
Is it possible to launch the device with the app through the Internet?
if it’s on and connected to wifi yes I adjust from my office and can turn it off and on so I don’t see why I couldn’t start later
I love the Sous Vide especially with steak! Great vid 👍🏼
will0127 thanks so much Will. Appreciate you checking it out and commenting
Is there a downside to putting your food in before it heats up?
yes usually bad smoke which won’t taste good
Joseph I believe he thinks you were talking about the Komodo joe, if you are talking about the sous vide, the answer would be no, you can have it in there while the water is heating up, doesn’t really make a difference since the cooking is slow anyway :)
@@anthonysalazar4744 hahah you’re right I misread that
can you share the amazon thermapen mk4 link? I try to find it on amazon, but for some reason I'm unable to locate it.
i am not sure they sell on amazon anymore, looks sold out to me as well
Any chance someone can tell me the dimensions of the equipment? Eveything I can find on line is about the packaging. What is the height of the heating element (the silver cylinder) and what is it’s diameter? Thanks in advance!
sorry to keep you waiting. it’s 7” long and 2.5” in diameter
Smoking Dad BBQ Thanks so much!
Really? Just checking because everywhere else on the old interwebs says it's 16.5" (41.9cm) high (long). Are you sure it's only 7" long? In your video it looks much longer than 7". Thanks for a great video otherwise.
@@bwvideo0905 16.5 is the total height, 7 inch is the heating element only.
@@novah589 TYVM🙂. My bad, I did not read the previous post correctly.
Great review and "How-to" guide. Thanks!
My pleasure!
I love my sous vide. I usually sear in my cast iron pan but will have to try on my Kamado Joe!
Emily Wendel 💯 helps add some of that charcoal reverse sear flavour back. I also find it sears quicker helping keep that perfect photo finish crust right into the same doneness throughout
Smoking Dad BBQ where do you purchase the seasoning?
Emily Wendel the Hardcore Carnivore Black rub that I used in this video? Directly from their website, local bbq stores might have it on the shelf as well. I also really like the FOGO Black, tastes just as good and less salty.
Smoking Dad BBQ thank you!!
Way too much effort to fire up a Kamado Joe for 1 or 2 steaks. Cast iron on the stove is the way to go.
what container did you use to fit this circulator?
just a large pot
I find any steaks I've had that were sous vide have a weird mushy texture. I don't like it at all. Chicken is great though.
I still haven't tried sous vide yet but definitely will in the future
Rickysfoods it’s definitely got some benefits I appreciate... however I think reverse sear is still the best
my favorite thing for sv is warming up frozen bbq.
White Thunder BBQ great point. Haven’t done that yet. What temp do you like?
@@SmokingDadBBQ i personally like the lower temp and longer but have done both for good results. So either 130 or 160. But im just a sv novice.
White Thunder BBQ, do you put the vacuum sealed BBQ In water frozen or do you leave it out in the refrigerator the night before?
@@penny8007 I've done both.... usually frozen though
Why use a charcoal rub... it looks burnt...
I don’t use it on much of anything anymore
Nice crib homie...
such a shame you dont use the metric system... no one uses F
Shut up you commie bastard
@@nonharrybulz9380 nothing commie about me
Sous vide basically is the most accurate way to reverse sear. Always season or dry brine ahead of sous vide.
best way to reheat bbq as well
Looks more Medium well .
things bloom out more after the air hits it and smartphone camera doesn't show as well... temp says medium rare but it looks the same to me in the video as you said
@@SmokingDadBBQ Hi..
Im interested on buying one like thas, i just believed my eyes , you say i can trust it ?
@@posford the SV? It’s by far the best way to reheat bbq you vac seal to freeze. Comes back nearly as good as the day you made it
sous vide does not require a rest for the meat.
i found it carry over cooks if you remove and sear say at 130 and then sear it the extra heat pushed it past where I want it. if I want 130 when I am all done I get better results letting the meat rest / cool down a few degrees so that the sear doesn’t take it past 130
@@SmokingDadBBQ I don't really agree with your logic i have tested the internal temp of my steak in sear skillet and i have not seen more then a 1/2 degree rise in temp.
@@will300c ok if it works for you keep doing it. I am happy with how I get consistent results by doing this
Seared ???
You destroyed it
the hardcore carnivore black rub makes it look blacker than it actually is... it was black before getting seared from the rub
What the fuck is the point of this machine?
it’s one of the best ways to reheat bbq leftovers. vac seal and freeze... reheat whenever you want and it’s 95% as good as the day you cooked it
It's just another way to cook food. What's the point of a smoker? Or grill? How about an instant pot? Stove? It is a way to cook food low temps and slow to get tender meat etc.... You can cook pretty much anything with these. Put a steak in cool til rare then give a quick sear.
He actually explains it in the video.
You didn't answer the question, Can it do everything more expensive machines do for 1/2 price?
yes, at the time at least. i haven't kept up with new models since this came out