Dual Digital Display PID Temperature Controller for Precise Sous Vide Cooking | Home & Professional Kitchen Use

I bought all the parts to build the Sous Vide DIY project. (Search for sous vide diy).I found that the controller works very well. After the initial ramp up and over shoot, the temperature settles down to be very stable.On my kit, I put in a regular duplex plug so I could plug other items into the controlled outlet. From that, I plugged in an oil filled space heater to regulate the temperature of one of my rooms (Winter only). During the day, the space heater and the sun over heat the room. With the PID controller controlling the space heater, the temp in the room stays rock solid instead of oscillating up and down through the day.For my Sous Vide application, I use a 1300 watt heater, an ice chest and water pump. My setup is to pump water out of the Ice Chest, pass through a heater and take the reference temperature before it dumps back into the Ice Chest. Once the water in the Ice Chest comes up to temperature, the PID controller keeps it rock steady for as long as it is running. Since the temperature probe is located inline with the water line, the PID Controller maintains a steady temperature of the circulated water. Since the water dumping back into the Ice Chest is at or below the PID controller setting, I can be assured I won't have any hot spots in the water bath.Others have complained that the reference temperature bounces around wildly. I have experienced the same however, I discovered it was caused by grounding the temperature prob sheathing. When the sheathing was uncoupled from the ground the prob functioned normally.Also, the instructions seemed vague, unintuitive. I researched the theory behind PID controllers and have a better sense of what it is doing and how I can adjust it beyond default settings.For Christmas dinner I cooked a 4 bone standing rib roast. First I smoked it on my Big Green Egg until the internal temp reached 100 degrees. In the mean time, I got my water bath heated up to 134 degrees. When the Roast was ready, I pulled it off, sealed it in a bag and let it cook in the bath for about 14 hours. Finally, to get the Maillard Reaction needed for a flavorful roast, it went into a 475 degree oven for about 30 minutes. When I cut into the roast, it was "Center Cut" from end to end. My wife exclaimed "This is the BEST!" I totally agree.