How about a fiberglass laundry sink?
How about a fiberglass laundry sink?
Stampie said:in reply to SVreX :
Need to know. Loose lips sink ships. Actually thinking about a turkey and other large pieces of meat. Sous vide is great.
Not trying to cross any “need to know” lines. You haven’t answered enough questions to know how to help.
My turkey fryer is only about 12” in diameter. A 55 gal drum seems plenty big enough, but doesn’t meet your 24” dimension. You haven’t said if it needs to be square- I’ve never met a square piece of meat. Square corners could double the amount of water you are trying to heat unnecessarily.
Sous Vide typically doesn’t exceed about 60*C (140* F). You are at twice that temperature. And temperature control is very important to avoid botulism.
My grandmother would cut the end off the roast to fit it in the pan 
No need to ruin your surprise, but it doesn’t seem like you’ve given us enough specs to answer your question. 
Cooler
In reply to SVreX :
Fair enough. That big because that's the space it can fit into. Doesn't have to be square but the space is so might as well maximize the space. Yes one turkey could fit in smaller but several could fit in 2x2x2 plus other large cuts like a shoulder. That said I think glass is the way to go. The silicone can handle 350F.
SVreX said:Sous Vide typically doesn’t exceed about 60*C (140* F). You are at twice that temperature. And temperature control is very important to avoid botulism.
This right here. I can't think of anything that needs to be cooked past 165*F, and for me, that's the extreme end of the line with sausages and brats, which take up no space whatsoever, or chicken, and you can cram a lot of frickin chicken in a 2 foot cube.
Square Cooler would probably be your best bet, followed by fishtank or hot tub, but the hole in the ground could be a good one as well.
What are you going to use for a heat source for that much water? My 1000 watt sous vide stick struggles getting from 125* tap temp to 165 inside of an hour with 1.5 gallons of water in my stock pot, you're going to need something powerful to heat and keep that much water at temp.
Edit for reference. A 2 foot cube is 15 gallons of water.
I was thinking stainless sink and plumb it in. Cleanup would be a snap as would water supply. First thing I saw looks close-Ish. https://www.jesrestaurantequipment.com/bk-resources-bk8bs-1-18-14.html?gclid=EAIaIQobChMIj9PVvZP63wIVqx-tBh1C_ARFEAQYCSABEgKFsPD_BwE
RevRico said:Edit for reference. A 2 foot cube is 15 gallons of water.
2x2x2 is 8 cubic feet, or 60 gallons.
codrus said:RevRico said:Edit for reference. A 2 foot cube is 15 gallons of water.
2x2x2 is 8 cubic feet, or 60 gallons.
I made that post at 9am. I can't math that early.
SVreX said:No need to ruin your surprise, but it doesn’t seem like you’ve given us enough specs to answer your question.
I know we all are fond of questioning people's reasons for things here, but he did give us both the size he wanted and what it was going to be used for. He doesn't need to tell us what he's cooking to get suggestions for that.
Due to the size I am predicting a cooked whole hog head.
In reply to dculberson :
Thank you and while I haven't and probably won't cook past 165 the sous vide cooker is capable of 99C so why not build to spec.
Search metal cooler. A bit more expensive, but would be sturdy, insulated , and such.
codrus said:RevRico said:Edit for reference. A 2 foot cube is 15 gallons of water.
2x2x2 is 8 cubic feet, or 60 gallons.
That's 480lbs of Dihydrogen Monxide. Can one obtain that amount without a permit?
John Welsh said:Due to the size I am predicting a cooked whole hog head.
Perhaps tenderizing someONE....
...ala Fargo. 
dculberson said:SVreX said:No need to ruin your surprise, but it doesn’t seem like you’ve given us enough specs to answer your question.
I know we all are fond of questioning people's reasons for things here, but he did give us both the size he wanted and what it was going to be used for. He doesn't need to tell us what he's cooking to get suggestions for that.
Wasn’t questioning anything at all. Was merely curious if suggestions made by others (which didn’t meet the spec) had been ruled out or not (because they hadn’t been until he answered my question).
Assume the best!
In reply to Stampie :
Makes sense.
But you’re forgetting heat loss. With 24 SF of exposed surface with no insulation, there isn’t a chance that your Sous vida cooker is gonna get 500 or 600 lbs of product and/or water up to 99*C.
The unit may be capable of hitting that temperature under normal usage, but it can’t heat 60 gallons of water that high.
So, building your tank to spec means building it to withstand quite a bit less than 99*C.
I'm starting to think you might be better off cutting a door onto a hot water tank. There's no pressure, so that shouldn't be a problem, and it's already equipped to run in a good temperature range just with the elements.
In reply to Stampie :
I think you may need to go back to the drawing board.
I pulled up the specs for an Anova Culinary Sous Vide cooker. It is rated to 99*C. I don’t know if this is similar to yours, but the maximum recommended tank capacity for that unit is 4-5 gallons.
You are way past that range. By more than 12X.
Q: what is the temperature range? what is the maximum time setting? What is the pump speed? W… see more
A: The temperature range goes from a high of 210F (99C) to a low of 77F (25C) and is accurate to within 1/10 of 1 degree. The maximum timer setting is 99 hours but on long cooks, you need to monitor the water level to account for evaporation. The pump speed is 1-1.2 gallons per minute (7-8 liters per minute). The maximum recommended tank capacity is 4-5 gallons (15-19 liters).
So, if you are really doing Sous Vide and using anything similar, it’s not gonna work.
But if you are tenderizing Human Au Gratin, I recommend switching to an industrial blow torch as a heat source.
In reply to SVreX :
I'm in Florida. We have gators for getting rid of bodies.
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