I was curious if anybody else uses light cooking methods? The main purpose of this is to keep the food under the 115 degrees or whatever. For instance, I often "warm" or "brown" ground lamb, beef, buffalo, elk, salmon, etc in the oven at 140 degrees and leave the door open. Most meat takes about an hour if you flatten it out a bit. Comes out JUICY and AMAZING. Anybody else have similar things they use?

-Joe