I know the technique to getting professional quality baguettes re the crust etc. is to inject as well as properly vent steam during the baking process. That is very difficult if not impossible with a standard home method. I have tried several and they work to a degree, but nothing close to what I'm looking for. In my search for something I happened on the site mentioned in the title of this post and they sell a system which is pretty pricey. I'm sure I can get one for a lower price on E-bay but before I purchase I'm wondering if anyone out there has tried this device and what are your impressions.