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20130221-195001.jpgAssembled and under test: What lay flat and precariously wired up on my workbench has been neatly bundled up. A piece of lab equipment brought back to life, it’s original temperature controller replaced with an inexpensive STC-1000 controller typically used as a thermostat in tropical aquariums, beer brewing — and, most recently, in sous vide.

A post with a detailed build, components, sources, references and my recommendations will follow shortly. I need to get the bath (not pictured here, this is just a test vessel) set up for a trial run at 48 hour ribs — dinner for Saturday night. I’m going to regret only doing four, but I really need to bracket times/temperatures over several runs to get down to the numbers which work best for me. What a hardship!

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