If you're good at the grill, there's no reason to use a sous vide. Honestly, with very few exceptions, you can do everything the sous vide can do faster using traditional methods.
However, I personally like to pre-cook a bunch of food using sous vide then finish on the grill. Now food is ready with a lot less hassle on my part. Finishing on the grill, a pan, or in the oven is crucial to get good browning flavor!
So, to me, it's either for niche things (precise soft boiled eggs, unique cooking temp for meats), or as a time saving thing I can set, forget, and not fret over precise timings. Or do something like 3 racks of ribs over 24 hours in a cooler.
Otherwise, I agree, it's not my first tool I reach for to whip up dinner.
However, I personally like to pre-cook a bunch of food using sous vide then finish on the grill. Now food is ready with a lot less hassle on my part. Finishing on the grill, a pan, or in the oven is crucial to get good browning flavor!
So, to me, it's either for niche things (precise soft boiled eggs, unique cooking temp for meats), or as a time saving thing I can set, forget, and not fret over precise timings. Or do something like 3 racks of ribs over 24 hours in a cooler.
Otherwise, I agree, it's not my first tool I reach for to whip up dinner.