The actual temperature you choose is really dependent on taste, but some, specifically meats, that shine are salmon, short ribs, steak and smokerless smoked meats like brisket and pork shoulder (hey we can't all have a smoker in our apartment). But getting the taste and texture you like takes some trials. If I had to pick one in particular, it would be short ribs at 185F for 24 hours.

Most cooks, outside of seafood, that I enjoy tend to take >12 hours. I barely use it for something like chicken thighs or pork chops.