I have been barbecuing for years and got interested in sous vide when I learned about it in Modernist Cooking, cooler "cooking" recipes in the Food Lab, and discovered Chefsteps when they were looking for investors for Joule. I am happy to say I received one of the first Joules and it did change the way I cooked. I became more intrigued when Meathead Goldwyn started working with the gang at Chefsteps searching for ways to combine the two techniques. I am happy to now have discovered a community focused on this.