Anova is great. Agree the Bluetooth/Wifi one is the way to go. To do it right you need a bag sealer.
https://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
Use Avocado or Grapeseed oil (high smoke point) when you sear it off then add butter right at the end.
https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html
Cooked some pork and fennel sausages the other day, could still taste the herbs with the pork. Brilliant the next day cold as well.
