Works flawlessly, controlling temperature to one degree. Using it with my 25-year-old Proctor Slo-Cooker (Original cost $19). Best thing so far is 48-hour short ribs. Cooking them at 140 degrees for two whole days makes the best tasting beef dish I ever had. The meat is totally different texture than what a braise gives you and they still are pink on the inside.
It sure beats spending $400 for a sous vide water oven. I just set it up in the garage and let it go. I do use it with my vacuum food packer but you can use it with regular zip lock bags, (just remove the air using the archimedes principle).