Anyone into it? Just bought one and used it tonight for the first time. Two great filet cuts cooked to 133 in the sous vide, then seared 1 minute on each side in cast iron skillet. Topped lightly with some garlic butter. Excellent result, cooked to perfection. I’m really interested in trying chicken, since I tend to overcook it out of an abundance of caution. It was sorta fun since it was the first time, but I could see the process getting a little cumbersome rather than just throwing it on a grill or cast iron.