r/CombiSteamOvenCooking

Free 1st Gen Anova Precision Oven in Cincinnati, OH Area

Free 1st Gen Anova Precision Oven in Cincinnati, OH Area

EDIT: Thanks everyone, the oven has been claimed.

Hi all,

I have a used first gen Anova Precision Oven that I need to part with. It works fine except for the Wi-Fi/App compatibility. A year or so ago, an update broke the connection to the app and I haven't been able to get it working again, so I just use the controls on the unit. Perhaps someone more savvy than I could fix it, but it works just fine with the manual controls.

It's certainly used and has some caked on grease on the interior but, again, it's working fine and the exterior is near perfect. It includes the oven, water chamber, drip tray, thermometer, and two racks.

I don't want to go through the hassle of trying to sell and ship it, and I figure that someone here would get better use out of it compared to donating it to Goodwill where they might not understand its advantages.

So here's the deal: if you are in the Cincinnati, OH area (ideally Hyde Park/Oakley/Norwood), or can get here, we meet in a public place, I give you the oven, and that's it. No "deposits," no "holding/handling fees," no shipping (it's huge and I don't have the original box), I just hand the oven over and we go on our separate ways.

First legitimate request with a concrete pickup plan gets it. Here are some photos: https://imgur.com/a/nSt5AC9

Hopefully this goes to a good, steamy home!

u/jonluckpickered — 17 hours ago

Finally got my Unox Cheftop Combi

First time baking in about 5 years due to a lot of other projects. Using a combi feels like cheating compared to the home oven and Kamado I used to use regularly.

u/ozegg — 5 days ago

Every year in January, King Arthur Baking Co. releases a "Recipe of the Year." I make a lot of traditional pizza (mostly Neapolitanish), but this is an amazing recipe that is unlike anything I've ever had.

A simple 2-fold crust laminated with butter and baked at 475°Fx15m in the APO (0% steam). To keep the bubbles from blowing up everywhere, I snipped the big ones with a scissors periodically while it baked.

The crust is totally unique, very crispy, flakey, buttery. Think Chicago tavern-style but taken to the next level. I bet it would be good the next day too, but we didn't have any left.

https://www.youtube.com/watch?v=2sxkurAwAZY

https://www.kingarthurbaking.com/recipes/flaky-puff-crust-pizza-recipe

https://preview.redd.it/tnxefmd1rvyg1.jpg?width=4264&format=pjpg&auto=webp&s=9dd0e83b42c9cdbe87a1e0e7083246dd31841e3e

https://preview.redd.it/ryei9ld1rvyg1.jpg?width=2904&format=pjpg&auto=webp&s=6f468652d54af002f861ee000849a4cd311ef219

reddit.com
u/BostonBestEats — 11 days ago

For those of you who are interested in using your combi steam oven as a holding oven for BBQ to improve the tenderness of the result, recently Chris Young and Steve Gow have had interesting videos delving into the science of how collagen renders at different times and temps when smoking brisket.

Previously, Chris has actually taken it so far as be able to smoke a brisket in a mere 6 hours, start to table. When I asked him, he agreed that a CSO would be the ultimate tool for this (he just doesn't have one!).

https://www.youtube.com/watch?v=7fW16i40ZDQ

Now, Steve Gow has a new video and also a webpage and downloadable Excel file (and may create a web-based calculator) for his version of these calculations. He goes into a number of "holding oven" solutions, including a CVap oven that he bought used.

https://www.youtube.com/watch?v=lplpPCU5UNQ

https://smoketrailsbbq.com/brisket-holding-masterclass-and-tenderness-model/

After decades of BBQ culture, it's nice to see science being applied to it more and more (although as Steve points out, they are sometimes explaining things that some of the better pros had deduced empirically decades ago).

https://preview.redd.it/bvvqzrvpciyg1.jpg?width=2859&format=pjpg&auto=webp&s=553f8141e720bbad1ee04981cc97bf7854b81669

reddit.com
u/BostonBestEats — 13 days ago