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Recommendations for large cooks.
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I will be cooking for a rehearsal dinner for about 35 people and the menu is pork butts. I have never used a sous vide for more than like one item at a time. Given the number I will like be cooking like 4-6 butts. For those of you that have cooked in such large quantities how do you recommend doing it. Do you have a cooler? How big of a vessel should I be looking to buy? I only have one sous vide right now. Thanks for any help!
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