Best thing I did for my Anova was build
this:
I also converted from the water submersion method to the vacuum sealer about a year ago. Definitely worth it in my opinion.
In my humble opinion, it is the only way to cook a filet. You can get an absolutely perfect edge-to-edge medium rare. Blast your outdoor grill with a cast iron pan in it, toss in a pad of butter and then sear the hell out of it for about 90 seconds a side. As good or better than any filet you can buy in a restaurant. Same thing with a strip.
It excels with chicken and burgers as well. Best part about it is it doesn't
really matter if you cook it for 2 hours or 4 with most food, so you can throw it on early, then finish the food whenever a group is ready to eat in a matter of seconds. It's awesome for trying to get food ready for halftime of a game at home. Just put it on before the game starts, let it do it's thing, then about half time finish it and be eating in 10 minutes in time for the 2nd half kick.
I'm flirting with trying to cheat a brisket now that I have a smoker. Sous vide for a couple of days, refrigerate, then smoke for about 6 hours. We'll see.