Bought one for Xmas and just used it yesterday/today. Turned out great! Did a poor man’s prime rib (chuck roast, covered with beef better than bouillon paste and then coated with steak seasoning [montreal works but used chupacabra] two tablespoons of butter and then vacuum sealed it. Set it at 135 for 24 hours and it gives prime rib a run for its money because it was even more tender. Very flavorful, honestly wouldn’t be able to tell the difference. Did a pork ribeye roast at the same time. And seasoned differently for pulled porks for lunches and the meat pulled super easy which is hard to do with that cut of meat. Put them in my big stock pot and covered the top with Saran Wrap to keep the water from evaporating. Worked like a charm! (Did the manual mode because I have no use for downloading another app)