Review on Inkbird Temperature Programmable Interface Circulator by Allie Reynolds

I've been using sous vide to reheat smoked meats and cook chicken (oven cooking has always been hit or miss) for a number of years, but recently i was looking for a replacement for my old sous vide and immersion thermostat. My previous sous vide was known by name to many, but I wasn't a fan of it and therefore didn't use it that often. So I chose Inkbird. I have several of their thermometers and am impressed with their accuracy. Setup was very easy. I took it out of the box, plugged it in, downloaded the app (from the QR code provided) and was up and running in minutes. The app was really easy to use with two ways to control it. I prefer to set the temperature and time myself and have used that approach. But it also has a list of different meats/products and automatically sets the temperature and time for you if you don't know the right temperature. This is a really useful feature for sous vide newbies or for those unsure of how hot they should be. Basically sous vide training wheels. I decided to mix things up with my first run with this one. I've vacuum packed a past chef's brisket and vacuum packed frozen chicken breasts. I filled the pot and attached the inkwell. And then I tossed both meats and set it at 145 for several hours. One tip that helped was to cover the pot with aluminum foil to keep it warm. After a few hours I took out the breast and increased the temperature to 165 to finish the chicken. The food was incredible. The brisket was moist and retained its consistency from the previous smoking. And the chicken was cooked perfectly. I've used it a few times since this chef and have been impressed, especially with steak, although you do need to brown it before eating. Overall a great sous vide with an intuitive and easy to use app.