Haven't used ours much, but when we went out earlier this month I made "baked" potatoes in it.
Didn't want boiled taters, so I wrapped the whole uncooked spud in aluminum foil with a bit of butter and salt. Then I poked the wrapped spuds inside zip lock baggies and squeezed out as much of the air as I could.
Around 10 am or so, I poked the bagged spuds inside the outer pot full of water, brought it to a boil, and let it simmer for about 20 minutes. Longer than normal maybe, but I thought it wouldn't hurt to get the heat into the spud through the bag and foil.
Was real chilly and windy there, so I put the cooker on the floorboard of the truck. Out of the way there also.
After cooking the steaks on the grill around 5:00, I opened up the cooker. One bag had leaked slightly, with a bit of water inside it. The other one was dry. Couldn't see any difference between the spuds from the dry and wet bags.
They were cooked to perfection. Too hot to hold, soft and tender. Only drawback was the skin wasn't crisp like a spud baked in an oven.
Will be doing this again. Prep at home, boil water for a bit. open and eat hours later. Waiting to open the cooker until the steaks were done insured everything was hot at the same time.
Sam