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Oh, wups. I should probably have addressed this earlier.
I’m not sure about “beer cooler” sous vide but I’m more the “rice cooker” sous vide. I mean that there is an active heating element and a controller that supplies an active temperature reader. I’ve got setups ranging from 50-cup rice cookers to Rival Roaster Ovens to Dazey deep-fryers to run-of-the-mill slow-cookers. They all work. But they are all active- so I’m not sure about the “beer cooler” method. What heats the water?