I'm still on the fence with this cooker.
I seasoned and bagged our nice 1 inch + Rib Eye,
I set the temp to 132° and the time to 1 1/2 hours.
I did this because our first attempt with the bone-in
Pork Chop gave us 3 degrees over our desired temp of 140°
Once the timer went off, I extricated the said Steak,
dried it well and and temp'd it.
far too rare for DH's liking.
So I grabbed a zip-top baggie and put it back in
at 135° for 30 minutes.
I set my Cast Iron Skillet on the Gas Grill to heat for
15 minutes and then gave the Steak a good hard sear.
This is PERFECT
for me, but DH was not sure about it.
He liked the taste when I just shoved a piece in his
mouth, so that he couldn't 'see' the red meat...
"EWWWW it's too red, if it doesn't look good I can't eat it!"
I thought that this was a fantastic meal,
and despite DH's objections he ate his entire plate!