$50 off Anova WiFi or Bluetooth for "Cyber Week"

SconnieQ

SconnieQ

New member
Makes the WiFi version $149 (best price for WiFi so far), and the Bluetooth version $129. EDIT: Amazon has better pricing, see posts below.

https://anovaculinary.com/anova-precision-cooker/?utm_source=01.+Primary+Marketing+List&utm_campaign=b341294b91-Cyberweek_Email&utm_medium=email&utm_term=0_f33347b916-b341294b91-99601733&ct=t(Cyberweek_Email)&goal=0_f33347b916-b341294b91-99601733&mc_cid=b341294b91&mc_eid=cb3c53dbc9
 
$149 is what I paid last year, around early December, some sort of Christmas promotion. They might have another sale before Christmas, but probably not for less than this.
 
These look intriguing but I'm not sure how often I would use it.

How often do you all find yourselves using these devices?

 
Travis, if you have a vacuum sealer, using the Anova to reheat is worth it on it's own for your smoked leftovers. What I really like it for is meats. If you like BBQ, you are already a fan of low and slow, and how that benefits cheap, and flavorful cuts of meat. Sous vide fits right in to that style of cooking, and enhancing ingredients. 4-day chuck roast, or a perfectly cooked steak. Melt in your mouth chicken, or a completely new perspective on eggs. Or smoke something and put it in the bath for 3 days, and end up with a perfectly cooked and smoked medium rare tender roast from a cheap cut of meat. I use mine quite often, but it goes in spurts. I might use it 4-5 times in a week, then not for a couple weeks. But for me it is definitely not a novelty (something I use for a while and never again). I would not want to ever be without it.
 
Thanks for the replies.  This forum just keeps costing me money ;).

I looked on Amazon before I ordered from the Anova store.  I must have missed the $126 deal.

 
Just ordered one. 900 watts second generation Wi-Fi, 126.65 + tax + free 2 day shipping. Should be here Tuesday. Downloaded the app on my ipad.  Comes with a 30 day free look see so if it isn't my cup of tea I can send it back. Anyone ever cook a flat iron steak sous vide?
 
You guys are awesome! But I wish you would quit it. Your costing me $ and delays. I just joined Dale and ordered mine. Honestly though, I thank you!
 
Looks like the Amazon deal is over, but the Anova website has the wifi for $149.00 and you can use promo code 'HOLIDAY2016' to get 15% off.  There's still a chance to get the wifi for $126.65!
 
drains said:
Just ordered one. 900 watts second generation Wi-Fi, 126.65 + tax + free 2 day shipping. Should be here Tuesday. Downloaded the app on my ipad.  Comes with a 30 day free look see so if it isn't my cup of tea I can send it back. Anyone ever cook a flat iron steak sous vide?
Click to expand...

Awesome!  That's a great deal!  I have the gen 1 (800w), and have never had a problem with it maintaining temp.  The 900w element is a great improvement in "overhead" (doesn't have to work as hard).

Flat iron steak?  No problem!  Vac seal it, and let it go 2 hours at 129°.  Dry it off, and sear it on the grill... You'll love it!  I have grilled steaks for an awful long time (35 years?), but only cook them SV now!  Cook to temp, sear on the gasser's searing grill, and the results are so consistent you just can't argue! 

Trust me, once you use it a bit, you'll love it.  It's not the "end all" that some folks make it out to be...it's just another tool in the box.  Personally, I don't care for chicken in it, and some other things.  But, what it does for beef is amazing!  Try a 3 day chuck roast, and see if you're not impressed!
 
Doug and Garth - glad this helped!  I literally just stumbled across the $126 deal!  Wish I'd have had that when I got mine! >:(
 
I've had the anova in my amazon wish list for about a year. The $126 price drop pushed me over the edge ... should arrive Wednesday :-)
 
Mine just arrived so a trip to SAMs tomorrow is in order. Rib eyes and chuck roast will be at the top of the list. Nice looking piece of equipment and seems to be sturdy. Time will tell. Thanks again for the heads up on the special deal, been holding off but couldn't walk away from this one.
 
Dale, you'll love it, once you get the hang of it!  It absolutely excels with steaks, if you have a hot grill to sear them with.  You can sear with a torch (I use the Searzall), but the taste isn't the same.  Steaks I do now taste like I completely did them on the grill, but are absolutely perfect, from edge to edge! 

Get a 12 qt Cambro polycarbonate square container; it's perfect for 99% of what you'll do.  I have a 22 qt one for long items.
 
I really like the flavor of a steak cooked over charcoal and I have a hibachi grill that I intend to use to finish steaks and such.  Its a little more effort but the results will be worth the effort, I hope. The hibachi is small and can be stored just about anywhere out of the way. I have a large stock pot I will use initially and if things work out I will definitely be getting the 12 qt. cambro.  Looking forward to trying out the new gadget. Maybe tomorrow! ;)
 
Dale, what I've learned about steak is that the flavor we get, whether it be a gasser or charcoal, is mostly external (surface of the meat).  The middle of the steak doesn't really take on BBQ flavor from our grill.  But, just like pulled pork bark mixing with the internal meat, it imparts the flavor.  When you cook a steak SV, you will get the absolute perfect med-rare, medium, or whatever you're looking for.  Then, the method of the sear (hot charcoal, gas grill, cast iron pan) will impart the "flavor" you like, just as if you had cooked it there the whole time.  It really does work.  The great thing is, too, you can take tougher cuts (like sirloin) and SV them for 3-4 hours to tenderize them, but still have a perfect interior...time doesn't effect the internal temp, only tenderness!

Read all you can, in the Sous Vide section, and your learning curve will be less, with what a lot of us have already learned!
 
One other thing, Dale...  When you take that trip to Sam's, see if yours carries the USDA Prime sirloin steaks.  They're usually in a 2-pack, and are near the ribeyes.  They are cheaper than ribeyes, and are absolutely fantastic SV!  I actually prefer them because they are leaner, and come out very tender.  I do them for 4 hours at 129, then sear. 
 
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