Water Flow Intensity

Hi, I just got my Joule yesterday. First things first, of course, I made steak. Everything turned out perfectly, but for one little concern. The water flow is quite intense and the water kept spilling out of the average-sized pot that I used. I have a small kitchen and don't own any big pots, so it's somewhat inconvenient. Has anyone noticed this issue? Is there a way to tone down the intensity of the water flow? Thanks!

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Comments

Matthew_Deinlein_438797

A lot of people have been suggesting to use a cooler (a modified styrofoam or otherwise) so that it has more depth and area for the circulation rate to not be a problem. Hopefully this helps. If all else fails just tell the kids they can't take. Bath for the next 24 hours while the ribs are in

wolfiegirl

Joule is a powerful little workhorse, eh!? A simple solution is to cover the pan with plastic wrap. It doesn't have to entirely covered so don't think about having to cut plastic wrap around Joule. What you're doing is keeping the water off the counter/stove and in the pot. Water bounces off the plastic wrap and back into the bath. Simple. And it helps in controlling evaporation.

Have fun!!

Era_327830

The best solution I think is to go to Walmart and buy the $14 Graniteware stock pot. It's the perfect size for most Joule cooking...

Brandon_Byrd_40557

It's nothing compared to the pump on the Polyscience Professional, which basically functions as a fire hose. In addition to being too large to work on small pots (unlike Joule) you're likely to get hosed if you try. I cooked two or three eggs in an 8 quart Cambro with the Polyscience, and literally got sprayed. Also, the intensity of the circulation cracked two of the three eggs. The hugeness of that unit meant that I always had to cook in one of the big Cambro tubs. Not so with Joule. I've found the pump to be very gentle. If you're not going to be cooking more than a couple of steaks at once, I'd invest in an 8-quart Cambro container (they're $10 or less at a restaurant supply store). I've got 2 strip steaks working in one with Joule right now, and everything's going just fine. It's not going to be big enough to cook a chuck roast or a brisket or anything, but it's perfect for smaller items. Really, any sort of polycarbonate container will work. And if you don't want to spend the money (or don't have the space) for that, Byrdie's suggestion of just using plastic wrap as a lid is an easy workaround.

James_McNulty_367565

Used my 6 quart pot today for 2 lamb chops and a steak. No water splashed out of pot. Covered top, and around Joule with 2 pieces of cling wrap. Worked like a charm. Wife said best lamb chops she ever tasted. A little garlic, pepper, fresh thyme, smoked salt, butter, and olive oil. 129degrees and 3 1/2 hours (started frozen). Butter tender!