Travis, if you have a vacuum sealer, using the Anova to reheat is worth it on it's own for your smoked leftovers. What I really like it for is meats. If you like BBQ, you are already a fan of low and slow, and how that benefits cheap, and flavorful cuts of meat. Sous vide fits right in to that style of cooking, and enhancing ingredients. 4-day chuck roast, or a perfectly cooked steak. Melt in your mouth chicken, or a completely new perspective on eggs. Or smoke something and put it in the bath for 3 days, and end up with a perfectly cooked and smoked medium rare tender roast from a cheap cut of meat. I use mine quite often, but it goes in spurts. I might use it 4-5 times in a week, then not for a couple weeks. But for me it is definitely not a novelty (something I use for a while and never again). I would not want to ever be without it.