thankyou mini splits are cool but less plug and play. price is always a factor and 350 maybe more in my reach. the echoflow for the van is a interesting option!
I haven't seen anyone address the most important topic in the original post. Sooo.. What temp are you slow cooking your meat at? I've been cooking venison roasts in my sous vide for about 36 hours at 138F, and man I gotta tell ya - I am all about it. They come out tasting like lean beef and melt in your mouth. Barely need to chew.