Love it for finishing my sous vide. Not great for huge volumes though. It's essentially a screen for a blowtorch to deliver infrared heat (with some fire that gets through).
It's like a mini salamander for the house. Plus, I can bring it outside to avoid filling the house with smoke.
I sous vide my belly after a 24 hour cure under vacume at 180 for 18 hours then press till down to refrigerator temp. Then sit the bag in hot water for a few sec the melt the rendered fat and gelatin. Pull the belly out and save the liquid. Slice and sear or my favorite it to drop it in a deep fryer and enjoy in any way you want. Tacos, buns, bahn mi, etc.