Cooked a few things with it so far. All have been delicious. Tried steak first, obviously (!), which was really good, but the revelation was turkey breast. Found some skinless boneless ones in the freezer that were already vac bagged individually, but I took them out, seasoned them with a chipotle rub and stuck them in at 145°F for 1.25 hours. So moist when they came out. If turkey cooks like that chicken must be even better. Wanna get a decent barbeque now for some proper searing! Been doing it in a cast iron griddle on the hob.
Still experimenting with eggs, as all the chef guides leave them too snotty for my liking. Notching up a degree or two at a time until I get a texture I like.
