I bought this about 10 years ago and would buy a new one immediately if this one failed. It is the most useful, trouble free oven I have ever used. All manual controls for reliability. Temperature goes from 450F to 150F. I have made Sou Vide in a plastic bag. I overnight cook at 200F a lot to get a smoked like consistency while I sleep. Made some Italian sausage and Kielbasa last night at 200F in sealed mode to retain moisture. You can seal the oven to keep moisture in or use non- sealed mode to make the food dryer. I have made beef jerky at 150F by holding the door open a little with a coat hanger. Me and the dog just had sausage and kielbasa for brunch. I like smoked meat but it is a lot of work to get the smoker going and tending it. Overnight could end up being meat charcoal if it goes a little longer than planned.
