Did an eye round roast at 134° for 30 hours. It came out perfectly done. Hardest part was monitoring the water level, but I was using a SS 20 qt pot. I'll probably get a smallish cooler to use to avoid evaporation and heat loss. Also had chicken breast last night at lower internal temperature than we're all used to, but it was pasturized so it was safe, but the texture at those temps take a little getting used to