I have two Anovas and use them all the time. I have lamb loin chops in there right now 130°F for 2 hours.

I've done medium rare brisket, 48 hours at 130°F, then refrigerated, rubbed, and smoked until the internal temp came back up to about 125°.

Medium fall off the bone bison short ribs were achieved at 140°F for 48hrs. Sauced then grilled.

7 lb prime rib for 8 hours at 130↑F, seasoned, then into a 450°F oven to crisp the outside.

Here are the only pics I have of what I made 2 weeks ago. Bison lengua tacos. Two whole tongues with onion, cilantro, and seasoning, 170°F for 36 hours. Cubed up and heated on the griddle.

Click image for larger version.  Name: 20170210_113904 (576x1024).jpg  Views: 50  Size: 65.9 KB  ID: 69295
Click image for larger version.  Name: 20170210_124435 (576x1024).jpg  Views: 48  Size: 101.3 KB  ID: 69296

Not sure why it's posting sideways.