Joule vs traditional box Sous Vides?

Hi. I'm really interested in the idea of the Joule, but I had heard that stick sous vides aren't as good as the self-contained, enclosed models. I love the design of the Joule, the app, and the fact that it takes up so much less room. Can anyone speak to how it compares to the other type?

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HammeredChef_DEFINITELY_does_NOT_work_at_22134

Hi Eric, the Joule is much more powerful and more importantly versitel ....with the box style you can get hot spots because there is no continuous water movement...most importantly for me is the size limitations with the box style .... if you want to do a standing rib roast or even a large chicken you are out of luck. Many of us on the forum have used circulatory units in BIG coolers to cook a large item or a bunch ribs....I have both and generally use the circulation style unit

Eric_Resnick_398805

Do you lose temp to not having the lid?

nasv

The "stick" style sous-vide are way more flexible and empower you to make more decisions. For example, for long cooks, yes your device will have to work harder to maintain temperature, and there is the question of evaporation. So, very easy to take your pot or cambro, and use plastic wrap to cover, or a lid with a little cut-out slot. You're empowered to make those choices and adjustments versus the limitation of the self-contained and enclosed models.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

the easy lids are using a foam rubber mat that will float and withstand 200F. Buy a big sheet and cut it to it all the different pots , coolers or Cambros and just float them....figure out where the Joul is going in each one and simply cut a sircle out for it...

waaaay better than a lid

fisher23

I have no idea where you heard that. Joule will out perform any sous vide device on the market. I have an other device and hands down Joule beats it in performance. Joule heats water at least 10 times faster, you can put it in anything from a large cup to a cooler. Try cooking a whole pig in a self contained sous vide device.

blake.slack

Pick up one of these from Amazon (or walmart) and cut a hole in the lid to fit your circulator. This is what I use with my Anova for longer/higher temp cooks. I'm done 72 hour short ribs in it a few times with very minimal water loss. I plan to probably pick up a second one, or one similar when I get my Joule

https://www.amazon.com/gp/product/B00GZQ80BE/ref=oh_aui_detailpage_o08_s00?ie=UTF8&psc=1