A while back I built a temperature controller to turn a crock pot into a sous vide machine. It has worked great but I am always looking for more ways to use it. Yesterday I was working around the house and knew neither my wife or myself would want to cook dinner. I pulled out the sous vide machine, brought it up to 135 degrees, and dropped in some frozen packages of smoked pork loin (I had placed some mahogany sauce in the packages prior to freezing so they would be ready to go). Four hours later we had perfectly warmed through loin that was just as good (if not better) than the day it came off the smoker. I really liked the fact that I could just leave it in the water until we are ready to eat without worrying about overcooking it.