I am now a Sous Vide prepper on meat prior to grilling. I have been "experimenting" with prepping meat this way now for a few months and I must say I'm now a Sous Vide guy.
I know I must give up my Platinum smoker and griller card to do this, but I can 100% of the time now perfectly make any meat to any temperature. Just did Shish Ka Bob even the veggies and they are all perfect inside temp with just the right of char.
Basic principle is that “doneness” is actually a number of degrees that can be controlled for the entirety of a cut of meat. That’s not space age high-tech, so it’s surprising it’s only caught on in the past 10-15 yrs.