I use mine all the time now. Also have a traeger so the Joule had a big uphill to come into the same league. I’ve mainly used it for roasts that I know I’m going to cut into steaks. I set the temp and go by whatever the AP says. Did an elk roast last night. Cooked it at 122* for an hour. Was perfect rare/medium rare all the way through. Seared it with some butter and garlic and it was eaten alive by the kids.
I think it would be sweet with a large roast that may be a tougher cut or a shank since you can keep it even and cook it till it’s perfect.
I usually put some butter, garlic, salt and pepper on the meat before cooking and it seems to pick up some great flavor. I’m still learning mine but so far I like it. Definitely hasn’t replaced the Traeger but it’s another good method of getting meat cooked perfect.
