I agree with you, and I’m not entirely sure why, because I think it involves more than just the crust. It has something to do with the interior of the meat as w

I agree with you, and I’m not entirely sure why, because I think it involves more than just the crust. It has something to do with the interior of the meat as well. I own a small Breville oven, and since it’s PID controlled, I set it at a very low temperature like 160 F and then put a separate probe in the meat to pull it at just the right temperature (takes a few hours). I end up with edge to edge evenness and a nice crust as well. It beats the Joule every time I’ve tried it. I will say that I haven’t found anything that beats sous vide for chicken and duck though.