Has anyone made their own cooler for the joule? Considering the Coleman 25 quart

has anyone turned a cooler into their sous vide container? I was considering giving it a go with the Coleman 25 quart party stacker but was hoping others have done this and had some tips/tricks. I’m mostly curious if people have just fit a hole into the lid, and then let the joule sit at the bottom, or get the big clip (or some other method) and attach it to the side so it doesn’t touch the bottom? I am guessing the 25 quart it could touch the bottom but the 33 quart seems too high to be able to do that so would need to attach on the side.

Thanks!

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Comments

pd3ski_278514

Yeah the best is to just hang it from the side with big clip, no need for touching the bottom just make sure it’s got enough water above the outlet. I would lift the lid and keep it open or tear it off and dedicate the cooler for sv. You can insulate with some closed cel foam or bubble wrap cut to shape and use it over and over again.

Jason_Lee_700232

Thanks I’m going to dedicate this for sous vide so I think I’ll cut a hole in the lid. I ordered the big clamp. A bit ridiculous it costs $24 but what are ya going to do....

The plus side is the 33 quart one uses the same lid and if I purchase that later, I can use the same lid + use one as a normal cooler since I’ll have 1 lid that is unadulterated.

Jason_Lee_700232

How it turned out if anyone is interested. I probably need to put a stopper for the clip to clip to. It clips to the underside but causes the joule to not be perpendicular. Guessing it doesn’t matter but would prefer it was straight.

Robert_216743

I have the same cooler that I plan on using a hole saw to cut a hole for the Joule to sit in. A notch won't be needed as I've found that the rubber cord surround on the Joule barrel acts as a great stop on other containers that I use. I'll put the hole in a corner so that the Joule is as out of the way as possible. I'm not concerned about water temperature evenness as I have found that the natural heat transfer properties of water are adequate to ensure there are no cold/hot spots.

I have another cooler with a lid that was a simple air cavity so I insulated that with minimally expanding spray foam which has made a big improvement for long cooks (24+ hours). I plan on doing the same with this cooler's lid though I may have to use a jig to ensure the lid doesn't get buckled.

Tis cooler size and shape is perfect for cooking ribs. brisket and any items that are flat and long. It will be my go to container for cooking for large groups.

A PVC plug will go into the hole when I want to use the cooler conventionally for hot or cold items.