Unpopular Poet

The info on this thread has been simply amazing. I can't thank everyone enough for making my decision on a chamber sealer just a tad bit easier. After reading this thread (probably twice) and budgeting I think I am sold on a VP215 -- I feel like it will be the right fit for what I want to do as an at home cook. Besides what is contained in previous posts, are there are any VP215 (or VP210) owners that have any major objections and regrets? Thanks again. Dan

Hey everyone -- first post, glad to be a part of the discussion. This is Sunday Lunch -- Venison steaks seared in duck fat with a red wine and espresso butter, served with a side of kale and lardons. So happy that my friends hunt.