@mcmasters It's a Nomiku Wifi. I Kickstarted it over two years ago and just recently received it. I was hoping for good things and I am astonished at how well it turned out.
I used to do lots of brisket and pulled pork, with long, overnight BBQ sessions on the Kamado Joe. Then I read (on Serious Eats) about doing brisket in the sous-vide, and then finishing it off for 3 hours on the Kamado. Did it, and it was the most magical brisket I've ever eaten. So easy.
Finally dug in. Science is sound but I'm generally trying to avoid heating plastics anywhere near my food as of late - I'm assuming this makes sous vide a non-starter? Curious others take on this. The Joule FAQ basically just says ¯\_(ツ)_/¯
@3rdparty Well the whole point is to transfer the heat from the water to the food efficiently so as to cook it completely and evenly, but without it actually being in contact with the water. That's why vacuum sealed plastic is idea. I suppose glass would work if you had glass containers which exactly fit your food, but yeah, I think your assessment that it's a non-starter for you if you're not willing to use plastic is accurate.
I put a nice char on the outside with a Searzall.
Do some eggs, just incredible.