I've been a member of this forum for quite some time, but have only recently started to post. My "tools" are a Vision Kamado grill, a Stoker temp controller, a Lynx Grill with an infrared "searer" and an Anova immersion circulator. I've found since getting the Kamado, I do most of my work on it with lump and hardwood, rather than the grill. Recently I bought the Anova, which has piqued my imagination for working with meat. I've done ribeyes and tri tip sous vide and love getting rid of temperature gradations throughout the meat. My first post on this site was an attempt to get some advice on cooking a hybrid Brisket, part sous vide and part smoker. Thanks!