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Steve Irby

Steve Irby

I started a couple of turkey leg quarters and wing flats with tips at noon.  This will be the first time I have used my Anova for an extended period using an ice chest.   I made a bridge for the Anova out of a 1-inch scrap of PT SYP.  I also used a small piece of shoe mould to clip the bag ends too.  The way the interior of the ice chest is moulded allows the top of bridge to sit flush allowing a nice seal with foil backed insulation lid.   I'll cook for 20 hours then reduce the heat to 140 and cook the breast.

 

IMG_20221203_115553114.thumb.jpg.596c912fd1747875ae3450df40f85361.jpg

 

IMG_20221203_115542610.thumb.jpg.1ff8eb09d7be55458957f2e7e15412e9.jpg

 

IMG_20221203_111830676.thumb.jpg.75ceff445f1e9e1e68c37eb539346373.jpg

IMG_20221203_115553114 (1).jpg

Steve Irby

Steve Irby

I started a couple of turkey leg quarters and wing flats with tips at noon.  This will be the first time I have used my Anova for an extended period using an ice chest.   I made a bridge for the Anova out of a 1-inch scrap of PT SYP.  I also used a small piece of shoe mold to clip the bag ends too.  The way the interior of the ice chest is moulded allows the top of bridge to sit flush allowing a nice seal with foil backed insulation lid.   I'll cook for 20 hours then reduce the heat to 140 and cook the breast.

 

IMG_20221203_115553114.thumb.jpg.596c912fd1747875ae3450df40f85361.jpg

 

IMG_20221203_115542610.thumb.jpg.1ff8eb09d7be55458957f2e7e15412e9.jpg

 

IMG_20221203_111830676.thumb.jpg.75ceff445f1e9e1e68c37eb539346373.jpg

IMG_20221203_115553114 (1).jpg

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