Looking into a DB GMG, in my price range, and do own, and am "licensed" (LOL) to operate one said Professional Poly Science Sous Vide unit.
I love it, and hope to enlighten those who are truly interested in a perfectly cooked ...... really anything. I'm particularly interested in experimenting with low smoking a brisket, vac sealing, sous viding for ~ 50 hours or so, at 149 f, and finishing on the grill.
Catinatree