I have a Joule and I like it as an emersion circulator. I also have a Dorkfoods DSV temperature controller for my long cooking things like bone broths. I use a hot plate plugged into that unit and set the temperature then the probe goes into the pot and is kept at a set temperature for the length of the cooking time. Usually 30 - 40 hours for a clear stock. At that point all the nutrition is extracted from the components, but since it never boils it is completely clear after a trip through a tea towel.
Ditto on the Anova.
I don't bother with the remote/wifi control, as every time one implements it, one gets spammed.
That sounds like it would be quite handy for making cheese - does it just turn the power to the hot plate on and off? I'd assume you could keep the setting of the hotplate fairly low once it gets to temperature. How do you keep the probe where it should be? (i.e., not touching the pot surface?)
so if I am understanding how it works, I need to manually get it to the right temp before it'll hold it there? I was assuming the controller would turn the device on and off, with a +/- range tolerance to roughly hold a temp.It's pretty simple really - you program the set temp and adjust the hotplate till it's at its set point. The temp stays there for days. As for the probe I just twist tie it to the handle and cover the pot with cling film. I like it near the center, but I have a lot of veg and parts in the pot as well.
Here ya go - https://sousvideguy.com/dorkfood-dsv-review-brains-beauty/
You have to dial the hot plate in using the DSV - then mark that spot with a sharpie - for me it's 198F. It's not rocket science I think it took me all of 10 minutes to find my sweet spot.